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Strawberry Orange Shortcake with Cointreau

Strawberry Orange Shortcake with Cointreau

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.
Course Dessert
Cuisine North American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 Servings
Author Barry C. Parsons

Ingredients

For the Marinated Strawberries

  • 3 cups fresh sliced strawberries
  • 6 tablespoons sugar
  • zest of one small orange
  • 3 ounces Cointreau liqueur optional, more if you like

For the Sweet Buttermilk Drop Biscuits

  • 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

For the Vanilla Whipped Cream

  • 1 cup whipping cream
  • 2 tbsp icing sugar powdered sugar
  • 1 tsp pure vanilla extract

Instructions

To prepare the Marinated Berries

  1. In a glass bowl, toss the berries, sugar , orange zest and Cointreau together.
  2. Cover with plastic wrap and leave to soak in the fridge for at least a couple of hours or overnight.
  3. Give the berries an occasional toss every hour or so.

To prepare the Sweet Buttermilk Drop Biscuits

  1. This recipe makes about 6 large biscuits.
  2. 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.
  3. In a food processor, combine the flour sugar, baking powder and salt, then add the cold butter.
  4. Pulse process until this mixture resembles a coarse meal.
  5. Mix together the vanilla extract and buttermilk.
  6. Pour this over the surface of the dry mixture. Toss all together gently with a rubber spatula, only enough to form a dough ball.
  7. Drop by heaping tablespoonfuls onto a parchment lined baking pan.
  8. 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.

To prepare the Vanilla Whipped Cream

  1. Add the whipping cream, icing sugar and vanilla extract to the bowl of an electric mixer.
  2. Whip together until soft peaks form.

To plate the shortcakes

  1. 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.