Rich Orange-Strawberry Shortcake

Warm, tender orange-scented biscuit shortcakes filled with sliced, orange-infused strawberries and whipped cream.

Recipe Ingredients:

Strawberries:
4 cups strawberries
1 tablespoon granulated sugar, or to taste
1/4 cup orange juice

Shortcake Biscuits:
2 cups all-purpose flour
3 tablespoons granulated sugar
4 teaspoons baking powder
1/8 teaspoon salt
2 tablespoons orange peel, grated
1/4 cup butter
2/3 cup sour cream

Whipped Cream:
1 cup whipping or heavy cream
1 tablespoon granulated sugar, or to taste

Cooking Directions:

1. Preheat oven to 400°F (205°C).
2. For Strawberries: Rinse, dry, and slice strawberries. Sprinkle with sugar and orange juice; set aside for 30 minutes.
3. For Shortcake Biscuits: In a bowl, sift together flour, sugar, baking powder, and salt. Stir in grated orange peel. Cut in butter until coarse crumbs form. Lightly mix in sour cream to form a soft dough. On a floured board, roll the dough to about 3/4-inches thick. Cut the dough into 6 circles, about 3-inches wide. Place on a lightly greased baking sheet.
4. Bake in a preheated oven at 400°F (205°C) until puffed and golden, about 15 minutes. Remove from the oven and split the biscuits in half with a fork.
5. For Whipped Cream: Whip cream and sugar to stiff peaks. Place the bottom halves of the biscuits on serving dishes. Top with the strawberries and the tops. Garnish with the whipped cream.

Makes 6 servings.