I hope everyone had a great Easter!  We definitely had a fun-filled and busy day.  By the time we ended the day everyone was ready to go to bed!  This year, we tried a new breakfast after sunrise service, and it was SO GOOD.  I’m parking it here for when we want to make it again.  It’s such a great summer breakfast!  The orange really brings something special to this traditional shortcake.  I’ve always preferred biscuits to the fluffy shortbread versions, but the orange flavor here really knocks it out of the park!

Warning – the dough for the biscuits seems a little wet, but they are okay.  Next time we may not even form them into biscuits – just put them in a pan and score it and see what happens.  My family is still talking about how good this is – I hope you give it a try!

Strawberry Shortcake

Strawberry Shortcake

Ingredients

  • 2 oranges, for zest/juice
  • 16 oz fresh strawberries, halved
  • 1/4 cup local honey
  • 2 cups + 2 tablespoons all-purpose baking mix
  • 1/2 cup plain whole milk Greek yogurt
  • 1/2 cup lemon-lime soda
  • 6 tablespoons unsalted butter, divided
  • Whipped topping

Instructions

  1. Zest oranges (2 tablespoons); then squeeze for juice (1/2 cup).
  2. Combine strawberries with honey and orange juice. Let stand 20 minutes (or overnight), stirring occasionally, or until strawberries release their juices.
  3. Preheat oven to 450°F. Combine 2 cups baking mix and yogurt; stir until crumbles form. Stir in orange zest and soda until dough forms.
  4. Dust flat working surface with remaining 2 tablespoons baking mix; place dough over baking mix and pat into a 1-inch-thick rectangle. Cut 8–10 biscuits from dough using a 3-inch diameter round cutter (or hand form into circles).
  5. Add butter to 9-inch round cake pan (or square baking dish); place pan in oven about 3 minutes to melt butter, then reserve 2 tablespoons.
  6. Place biscuits snugly on top of butter and brush with reserved 2 tablespoons butter; bake 10–14 minutes or until center is cooked and top is golden.
  7. Let biscuits stand about 10 minutes to cool completely. Slice biscuits open; top with strawberry mixture and whipped topping, if desired. Serve.
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