15 Apr Turbinado Shortcakes with Strawberries and Whipped Cream

INGREDIENTS
- 3½ c. all-purpose flour
- ⅓ c. granulated sugar
- 1 tbsp. granulated sugar
- 4 tsp. baking powder
- 1 tsp. fine sea salt
- 1½ stick unsalted butter
- 1 large orange
- 1 c. heavy cream
- ½ c. whole milk
- 2 tbsp. Turbinado sugar
- 2 pt. strawberries
- 2½ c. Whipped cream
DIRECTIONS
1. Preheat oven to 400 degrees F. In a heavy-duty mixer fitted with the paddle attachment, add flour, 1/3 cup granulated sugar, baking powder, and salt and mix on low speed to combine. Add butter and zest, and mix on low until mixture resembles coarse meal, about 2 minutes. Add cream and milk and increase speed to medium; mix until dough comes together.
2. Transfer dough to a lightly floured surface, lightly knead a few times, and shape into a rectangle about 3/4 inch thick. Cut out dough circles using a 3-inch round cutter and place on a parchment-lined baking sheet. Lightly brush tops with heavy cream and sprinkle with turbinado sugar. Bake until shortcakes are golden brown, about 20 minutes. Transfer to a wire rack and let cool. (Shortcakes can be stored in an airtight container for up to 2 days.)
3. Meanwhile, in a large bowl, combine strawberries, orange juice, and remaining granulated sugar. Gently stir together. Set aside.
To serve, halve shortcakes horizontally with a serrated knife. Place bottom halves on individual serving plates, and top each with a dollop of whipped cream, some berries, then another dollop of whipped cream. Top with remaining shortcake halves.
4. To serve, halve shortcakes horizontally with a serrated knife. Place bottom halves on individual serving plates, and top each with a dollop of whipped cream, some berries, then another dollop of whipped cream. Top with remaining shortcake halves.To serve, halve shortcakes horizontally with a serrated knife. Place bottom halves on individual serving plates, and top each with a dollop of whipped cream, some berries, then another dollop of whipped cream. Top with remaining shortcake halves.
Source: Recipe courtesy of Country Living