Thursday, April 23, 2015

CITRUS BERRY SHORTCAKE

1 1/3 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
2/3 cup buttermilk
1/4 cup butter, melted
1 egg
1 tbsp orange juice
1 tsp grated orange peel
1 tsp vanilla extract
1 cup sliced fresh strawberries

Preheat oven to 350 degrees.
Line the bottom of a greased 9-inch round baking pan with parchment paper; grease paper; set aside.

In a large bowl, whisk flour, sugar, baking powder and salt.

In a separate bowl, whisk buttermilk, butter, egg, orange juice, orange peel and vanilla extract; stir into the flour mixture just until moistened. Fold in the strawberries. Transfer to the prepared baking pan.

Bake at 350 degrees for 20-25 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before removing to a wire rack to cool completely. Remove the paper from the cake before it cools.

Topping:
1 1/2 cups sliced fresh strawberries
1 tbsp lemon juice
1 tsp sugar
2 cups frozen whipped topping, thawed
2 tsp orange liqueur or orange juice

In a small bowl, toss strawberries with the lemon juice and sugar. Refrigerate until ready to serve.

In a separate bowl, mix the whipped topping and liqueur or juice; spread over the cake. Drain the berries and arrange over the top.


Source: TOH Cooking School

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