Strawberry Orange Shortcake with Cointreau. Fresh strawberries get marinated in orange zest and Cointreau liqueur then served on homemade sweet biscuits with vanilla whipped cream.
Forget the crocuses, when I start making these individual Strawberry-Orange Shortcakes, barbecue weather must be upon us! This is my favourite summer barbecue dessert and easy to make too.
I’ve made these for large and small groups alike. It’s also a great picnic dessert, as you can transport the biscuits, strawberries and whipped cream in sealed containers and assemble the individual desserts at your picnic site.
I make several versions of this dessert and the addition of orange to the recipe is a very nice variation but if you prefer my original version, simply omit the orange zest and orange liqueur.
If you like this recipe, you’ll also want to take a look at our Drunken Berry Shortcake recipe.
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- 3 cups fresh sliced strawberries
- 6 tablespoons sugar
- zest of one small orange
- 3 ounces Cointreau liqueur optional, more if you like
- 1 cup flour
- 3 tbsp sugar
- 2 tsp baking powder
- pinch salt
- 1/4 cup very cold butter cubed
- 1 tsp vanilla extract
- 3 ounces buttermilk
- 1 cup whipping cream
- 2 tbsp icing sugar powdered sugar
- 1 tsp pure vanilla extract
In a glass bowl, toss the berries, sugar , orange zest and Cointreau together.
Cover with plastic wrap and leave to soak in the fridge for at least a couple of hours or overnight.
Give the berries an occasional toss every hour or so.
This recipe makes about 6 large biscuits.
I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers.
In a food processor, combine the flour sugar, baking powder and salt, then add the cold butter.
Pulse process until this mixture resembles a coarse meal.
Mix together the vanilla extract and buttermilk.
Pour this over the surface of the dry mixture. Toss all together gently with a rubber spatula, only enough to form a dough ball.
Drop by heaping tablespoonfuls onto a parchment lined baking pan.
Bake at 375 degrees F for 20 - 25 minutes or until light golden brown. Baking time will vary depending on the size of your biscuits.
Add the whipping cream, icing sugar and vanilla extract to the bowl of an electric mixer.
Whip together until soft peaks form.
When serving, I split the biscuits in half horizontally, spoon on a half cup of berries per serving plus a little of the Cointreau syrup and top with a dollop of vanilla whipped cream before topping with the second half of the biscuit.
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