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Strawberry Shortcake with Orange Zest Biscuits


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Strawberry Shortcake with Orange Zest Biscuits

We at the Loveless are always a little hesitant to post a recipe that contains the word “biscuit,” in fear of misleading someone that they might discover a secret to our famous secret-recipe biscuits.  After over 60 years, Annie Loveless’ original biscuit recipe has never been written down, and is certainly not going to be shared over the internet!  We’ve seen our share of impostors online – all trying to get to the bottom of what makes our biscuits so good.  Rest assured, they have not unearthed the secret to Loveless biscuits.

 

This recipe for Strawberry Shortcake with Orange Zest Biscuits was so good that we just had to share it, even if it did confuse folks int to thinkin’ they might discover that elusive secret. Created by Chef Bart for weddings in the Loveless Barn, this recipe creates the most delicious buttery, flaky biscuit with delicious hint of orange zest flavor that makes it come alive! We suggest you save time and prep everything ahead of time. The biscuits will keep for a day or two if stored in an air-tight container at room temperature and the strawberries will get even better if given a night to sit in the refrigerator.

 

The recipe contains three components:  orange zest biscuits, strawberries in syrup and real whipped cream.  The recipe below will make enough to feed a large crowd.

 

Orange Zest Biscuits

1/3  cup baking powder

1 1/2  teaspoons baking soda

1 cup granulated sugar (plus extra for sprinkling on top)

2 tablespoons salt

2 1/4 quarts flour

zest of five well-cleansed oranges

5 each yolks

2 pints heavy cream

1 pound butter

In an electric stand mixer, combine all sifted dry ingredients with butter and orange zest.  Mix at low speed until blended.  Add egg yolks and heavy cream and mix just until combined.  Turn mixture out onto a floured working surface.  Fold over itself once and roll out to approximately 1/2 in thick.  Cut into biscuit shapes and place on a parchment paper-lined baking sheet.  Sprinkle tops of biscuits with a little extra sugar.  Bake in a 325 degree oven for approximately 20-25 minutes, or until lightly browned.   Makes approximately 24 biscuits.

 

Strawberries in Syrup

4 pounds fresh strawberries

1 cup sugar

Rinse, stem and slice the strawberries and toss with sugar.  Refrigerate overnight to allow the juices to develop.

 

Fresh Whipped Cream

2 quarts heavy whipping cream

3 cups powdered sugar

2 tablespoons of pure vanilla extract

Whip all ingredients together until just right!

 

To assemble shortcakes:

Allow biscuits to cool (should be served at room temperature, do not refrigerate biscuits) and split in half.  If plating the desserts, place a small dollup of whipped cream on the bottom of the plate to keep the biscuit from sliding before setting the bottom half of the biscuit on the plate.  Spoon a few tablespoons of sliced strawberries in syrup over the biscuit, top with a large dollup of whipped cream and place the other half of the biscuit on the whipped cream.  Add more whipped cream and another spoonful of strawberries, garnish with fresh mint (optional) and serve immediately.

 

NOTE: If entertaining, set up a shortcake bar where guests can assemble their own shortcakes.  You may even want to create several different fruit options such as fresh peach or blackberry.


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