Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (454 g) strawberries, hulled and sliced
- 1/4 cup (50 g) granulated sugar
- 1 tsp finely grated orange zest (from 1 orange)
- 2 cups (250 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1 tbsp baking powder
- 1/2 tsp fine salt
- 2 tbsp finely grated orange zest (from 2 oranges)
- 1/2 cup (113 g) cold unsalted butter, cubed
- 3/4 cup (180 ml) cold buttermilk
- 1 tsp vanilla extract
- 1 tbsp buttermilk (for brushing tops)
- 1 tbsp coarse sugar (optional, for topping)
- 1 cup (240 ml) cold heavy cream
- 2 tbsp (15 g) powdered sugar
- 1/2 tsp vanilla extract
- 1/2 tsp finely grated orange zest (optional, for whipped cream)
Do This
- 1. Toss sliced strawberries with 1/4 cup sugar and 1 tsp orange zest; let sit 20 minutes.
- 2. Heat oven to 425°F (220°C) and line a baking sheet with parchment.
- 3. Mix flour, 1/4 cup sugar, baking powder, salt, and 2 tbsp orange zest; cut in cold butter.
- 4. Stir in cold buttermilk + 1 tsp vanilla just until dough forms; pat to 1-inch thick and cut 6 biscuits.
- 5. Brush with buttermilk, sprinkle coarse sugar, and bake 14–16 minutes until golden.
- 6. Whip heavy cream with powdered sugar, vanilla, and optional orange zest to medium peaks.
- 7. Split warm biscuits, spoon on strawberries + juices, top with whipped cream, and serve.
Why You’ll Love This Recipe
- The orange zest biscuits smell incredible and add a bright, sunny twist to classic shortcake.
- Macerated strawberries create a glossy, spoonable sauce without any cooking.
- Homemade whipped cream keeps it light, fresh, and not overly sweet.
- It looks special but comes together with simple steps and everyday ingredients.
Grocery List
- Produce: 1 lb strawberries; 2–3 oranges (for zest)
- Dairy: unsalted butter; buttermilk; heavy cream
- Pantry: all-purpose flour; granulated sugar; powdered sugar; baking powder; fine salt; vanilla extract; coarse sugar (optional)
Full Ingredients
Orange-Zest Strawberries
- Strawberries: 1 lb (454 g), hulled and sliced (about 4 packed cups sliced)
- Granulated sugar: 1/4 cup (50 g)
- Orange zest: 1 tsp, finely grated (from 1 orange)
- Fine salt: 1 pinch (optional, helps the flavor pop)
Orange Zest Biscuits
- All-purpose flour: 2 cups (250 g), spooned and leveled
- Granulated sugar: 1/4 cup (50 g)
- Baking powder: 1 tbsp (12 g)
- Fine salt: 1/2 tsp (3 g)
- Orange zest: 2 tbsp, finely grated (from about 2 oranges)
- Unsalted butter: 1/2 cup (113 g), very cold, cut into 1/2-inch cubes
- Cold buttermilk: 3/4 cup (180 ml), plus 1 tbsp (15 ml) for brushing
- Vanilla extract: 1 tsp
- Coarse sugar: 1 tbsp (optional, for a crisp, sparkly top)
Whipped Cream
- Heavy cream: 1 cup (240 ml), cold
- Powdered sugar: 2 tbsp (15 g)
- Vanilla extract: 1/2 tsp
- Orange zest: 1/2 tsp, finely grated (optional but lovely)
Step-by-Step Instructions
Step 1: Macerate the strawberries
In a medium bowl, toss the sliced strawberries with 1/4 cup (50 g) granulated sugar, 1 tsp orange zest, and a small pinch of salt (optional). Let stand at room temperature for 20 minutes, stirring once or twice. The sugar will draw out juices and create a naturally syrupy strawberry sauce.
Step 2: Preheat the oven and prep your pan
Arrange an oven rack in the center. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper (or use an ungreased light-colored sheet pan).
Step 3: Combine dry ingredients and rub in the orange zest
In a large bowl, whisk together 2 cups (250 g) flour, 1/4 cup (50 g) sugar, 1 tbsp (12 g) baking powder, 1/2 tsp salt, and 2 tbsp orange zest.
For extra citrus aroma, use your fingertips to briefly rub the orange zest into the sugar and flour mixture until it smells fragrant (about 15 seconds). This helps release the zest’s oils.
Step 4: Cut in the cold butter
Add the cold cubed butter (1/2 cup / 113 g) to the bowl. Cut it into the flour mixture with a pastry cutter or your fingertips until you have a mix of pea-size pieces and a few flatter flakes of butter. Those cold butter bits create flaky layers.
If the butter starts to feel soft or greasy, put the bowl in the freezer for 5 minutes before continuing.
Step 5: Add buttermilk and form the dough
In a small measuring cup, stir together 3/4 cup (180 ml) cold buttermilk and 1 tsp vanilla. Pour into the dry mixture and gently stir with a fork just until a shaggy dough forms and there are no large dry pockets.
Tip the dough onto a lightly floured surface. Pat it into a rough rectangle about 1 inch (2.5 cm) thick. Fold it in half, then pat it back to 1 inch thick. Repeat this fold-and-pat 2 more times (so you do 3 folds total). This simple technique builds flaky layers without overworking the dough.
Step 6: Cut and bake the biscuits
Pat the dough to 1 inch (2.5 cm) thick. Cut 6 biscuits using a 3-inch round cutter, pressing straight down (do not twist, which can seal the edges and reduce rise). Gather scraps once, gently pat, and cut any remaining biscuits if needed (scrap biscuits may rise a bit less).
Place biscuits on the prepared baking sheet with about 2 inches between them. Brush tops with 1 tbsp buttermilk and sprinkle with 1 tbsp coarse sugar (optional).
Bake at 425°F (220°C) for 14–16 minutes, until well-risen and deep golden on top. Cool on the pan for 5 minutes before assembling.
Step 7: Whip the cream
While the biscuits cool slightly, make the whipped cream. In a cold mixing bowl, combine 1 cup (240 ml) cold heavy cream, 2 tbsp (15 g) powdered sugar, 1/2 tsp vanilla, and 1/2 tsp orange zest (optional).
Whip with a hand mixer or stand mixer on medium-high speed until medium peaks form, about 2–4 minutes. (Medium peaks hold their shape but still look soft and swoopy.)
Step 8: Assemble and serve
Split each biscuit horizontally with a serrated knife. Spoon a generous amount of macerated strawberries (including the juices) onto the bottom half. Add a big dollop of whipped cream, then cap with the biscuit top.
For the prettiest presentation, add a little extra whipped cream and a few strawberry slices on top right before serving.
Pro Tips
- Keep everything cold for flaky biscuits: Cold butter and cold buttermilk help the biscuits rise tall and tender. If your kitchen is warm, chill the shaped biscuits for 10 minutes before baking.
- Zest smart: Zest only the orange part of the peel (avoid the white pith, which is bitter). A microplane makes quick work of it.
- Don’t overmix: Stir the dough just until it comes together. Overmixing can make biscuits tough.
- Medium peaks for the win: Whipped cream taken too far becomes grainy. Stop at medium peaks for the softest topping.
- Use the strawberry juices: That syrup is part of the magic. Spoon some onto the biscuit bottom so it soaks in slightly.
Variations
- Orange-vanilla glaze finish: Whisk 1/2 cup (60 g) powdered sugar with 1–2 tsp fresh orange juice and drizzle lightly over warm biscuits before assembling.
- Strawberry-orange combo: Add 1 tbsp fresh orange juice to the strawberries as they macerate for an even brighter fruit layer.
- Make it boozy (adults only): Stir 1 tbsp orange liqueur into the strawberries after they’ve macerated for 10 minutes.
Storage & Make-Ahead
Best day-of: Shortcake is at its best assembled right before serving (so the biscuits stay fluffy, not soggy).
Biscuits: Store baked biscuits airtight at room temperature for up to 2 days. Rewarm in a 325°F (163°C) oven for 6–8 minutes. You can also freeze baked biscuits for up to 2 months; thaw at room temperature, then rewarm.
Strawberries: Refrigerate macerated strawberries in a covered container for up to 24 hours. Stir before using.
Whipped cream: Best freshly whipped, but it can be refrigerated for up to 8 hours. Rewhip briefly by hand if it softens.
Make-ahead plan: Macerate strawberries and bake biscuits earlier in the day, then whip cream and assemble just before serving.
Nutrition (per serving)
Approximate (1 of 6 servings): 520 calories, 28 g fat, 62 g carbohydrates, 7 g protein, 28 g sugar, 520 mg sodium. Values vary by brand and exact portion size.
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