Orange Cream Shortcake With Biscuits and Fresh Orange Segments

Quick Recipe Version (TL;DR)

• Yield: 6 shortcakes
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes

Quick Ingredients

• 2 cups (260 g) all-purpose flour
• 2 tablespoons (25 g) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon fine salt
• 6 tablespoons (85 g) cold unsalted butter, cubed
• 3/4 cup (180 ml) cold buttermilk
• 1 tablespoon (15 ml) heavy cream or milk (for brushing)
• 4 medium navel oranges
• 3 tablespoons (38 g) granulated sugar (for oranges)
• 1 1/2 cups (360 ml) cold heavy cream
• 3 tablespoons (24 g) powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon finely grated orange zest
• 1 tablespoon (15 ml) fresh orange juice

Do This

• 1. Heat oven to 425°F (218°C). Line a baking sheet with parchment.
• 2. Mix flour, sugar, baking powder, and salt; cut in cold butter. Stir in buttermilk just until a shaggy dough forms.
• 3. Pat to 1-inch thick, cut 6 biscuits, brush tops with cream, and bake 12–15 minutes until golden.
• 4. Segment oranges; toss segments with 3 tablespoons sugar and rest 10 minutes to get juicy.
• 5. Whip cream with powdered sugar, vanilla, orange zest, and orange juice to soft-to-medium peaks.
• 6. Split warm biscuits, add whipped cream and sugared oranges, then cap with the tops.

---

Why You’ll Love This Recipe

• Bright and cozy: Fresh oranges keep it lively, while warm biscuits make it comforting.
• Not too sweet: The sugared oranges create their own syrup, so you don’t need heavy sauces.
• Make-ahead friendly: Prep the oranges and cream in advance, then assemble right before serving.
• Classic shortcake vibes: Fluffy whipped cream and tender biscuits, with a sunny citrus twist.

Grocery List

• Produce: 4 medium navel oranges
• Dairy: unsalted butter, buttermilk, heavy cream
• Pantry: all-purpose flour, granulated sugar, powdered sugar, baking powder, fine salt, vanilla extract

Full Ingredients

Tender Biscuit Shortcakes

• 2 cups (260 g) all-purpose flour, plus extra for dusting
• 2 tablespoons (25 g) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon fine salt
• 6 tablespoons (85 g) cold unsalted butter, cut into 1/2-inch cubes
• 3/4 cup (180 ml) cold buttermilk
• 1 tablespoon (15 ml) heavy cream or milk, for brushing the tops
• Optional: 1 tablespoon (12 g) coarse sugar, for sprinkling the tops

Sugared Orange Segments

• 4 medium navel oranges
• 3 tablespoons (38 g) granulated sugar
• 1 pinch fine salt
• Optional: 1 teaspoon (5 ml) orange liqueur (such as Cointreau) for extra aroma

Orange-Scented Whipped Cream

• 1 1/2 cups (360 ml) cold heavy cream
• 3 tablespoons (24 g) powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon finely grated orange zest (from 1 to 2 oranges)
• 1 tablespoon (15 ml) fresh orange juice

Step-by-Step Instructions

Step 1: Prep the oven and pan

Arrange a rack in the center of the oven. Preheat to 425°F (218°C). Line a baking sheet with parchment paper (or use an ungreased light-colored sheet pan).

Tip: If your kitchen is warm, pop the cubed butter in the freezer for 5 minutes while you measure the dry ingredients. Cold butter is the key to flaky, tender biscuits.

Step 2: Mix the dry ingredients and cut in the butter

In a large mixing bowl, whisk together the flour, 2 tablespoons granulated sugar, baking powder, and salt.

Add the cold cubed butter. Use a pastry cutter, two forks, or your fingertips to work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces of butter still visible.

Step 3: Add buttermilk and gently bring the dough together

Pour in the cold buttermilk. Stir with a fork just until you have a shaggy dough and there’s no dry flour hiding at the bottom of the bowl. The dough will look a little rough and sticky; that’s perfect.

Turn the dough out onto a lightly floured counter. Gently pat it into a rectangle about 1 inch thick. Fold it in half, then pat it back to 1 inch thick. Repeat this fold-and-pat once more (this creates flaky layers without overworking the dough).

Step 4: Cut and bake the biscuits

Using a 2 3/4-inch round cutter, cut out 6 biscuits. Press straight down (don’t twist), which helps them rise tall. If needed, gently re-pat scraps once to cut additional biscuits.

Place biscuits on the prepared baking sheet with sides just barely touching for softer edges, or spaced out for crisper sides.

Brush the tops with 1 tablespoon heavy cream or milk. If you like, sprinkle with 1 tablespoon coarse sugar for a little sparkle and crunch.

Bake at 425°F (218°C) for 12 to 15 minutes, until tall and golden brown on top.

Let biscuits cool on the pan for 5 minutes while you prep the fruit and cream.

Step 5: Segment the oranges and macerate with sugar

While the biscuits bake (or cool), prepare the oranges. Using a sharp knife, slice off the top and bottom of each orange so it sits flat. Following the curve of the fruit, cut away the peel and white pith.

Hold the orange over a bowl and cut between the membranes to release clean orange segments. Squeeze the remaining membranes to catch any extra juice in the bowl.

Add the segments to the bowl, then toss with 3 tablespoons granulated sugar and a pinch of salt (and 1 teaspoon orange liqueur, if using). Let sit for 10 minutes to get glossy and juicy.

Step 6: Whip the orange-scented cream

In a chilled mixing bowl (optional but helpful), combine the heavy cream, powdered sugar, vanilla, orange zest, and 1 tablespoon orange juice.

Whip with a hand mixer or stand mixer on medium-high speed until soft-to-medium peaks form, about 2 to 4 minutes. You want it cloud-like and spoonable (not stiff or grainy).

Step 7: Assemble the shortcakes and serve

Split each biscuit in half horizontally with a serrated knife. Spoon a generous dollop of orange whipped cream onto the bottom half, then add a heaping spoonful of sugared orange segments and some of their syrup.

Add another small spoonful of whipped cream (optional but recommended), then place the top biscuit half on like a lid. Finish with a little extra cream and a few orange pieces on top if you want a more “dessert” look.

Serve right away while the biscuits are still a bit warm and the oranges are extra juicy.

Pro Tips

• Keep everything cold for the biscuits: Cold butter and cold buttermilk create steam in the oven, which helps the biscuits rise and stay tender.
• Don’t twist the cutter: Twisting seals the edges and can prevent a nice tall rise.
• Zest before you segment: It’s much easier to zest whole oranges than peeled ones.
• Whip cream to soft-to-medium peaks: This makes it lush and stable for layering without feeling buttery or over-whipped.
• Use the orange syrup: The sugar pulls out juice that soaks lightly into the biscuit for a true shortcake feel.

Variations

• Chocolate-orange shortcakes: Add 2 tablespoons (12 g) unsweetened cocoa powder to the biscuit dry mix and increase buttermilk by 1 tablespoon (15 ml) if the dough feels dry.
• Berry-orange mix: Replace 1 orange with 1 cup (150 g) sliced strawberries, then macerate together with the sugar.
• Yogurt cream option: Fold 1/2 cup (120 g) full-fat Greek yogurt into the whipped cream after whipping to soft peaks for a lightly tangy, extra-creamy filling.

Storage & Make-Ahead

Best assembled right before serving: Once filled, the biscuits will start to soften within about 30–60 minutes.

Make ahead: Bake the biscuits up to 1 day ahead; cool completely and store airtight at room temperature. Re-warm in a 300°F (150°C) oven for 5 to 7 minutes.

Oranges: Segment and sugar the oranges up to 8 hours ahead; cover and refrigerate. Bring to cool room temperature before serving for best flavor.

Whipped cream: Make up to 4 hours ahead and refrigerate covered. If it softens, gently whisk by hand a few strokes to revive.

Freezing biscuits: Freeze baked biscuits for up to 2 months. Thaw at room temp, then warm at 300°F (150°C) for 8 to 10 minutes.

Nutrition (per serving)

Approximate, per 1 assembled shortcake (1/6 of recipe): 520 calories, 28 g fat (17 g saturated), 60 g carbohydrates, 26 g sugar, 7 g protein, 520 mg sodium, 3 g fiber.