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Orange Drop Strawberry Shortcakes

Source: Burt Wolf's Local Flavors, Miami, Florida
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  30 Minutes
Total Time:  1 Hour
  Makes 6 cakes
WISH is located in the historic Art Deco hotel called "The Hotel" in the heart of South Beach. Pastry chef Everardo Villa suggests dusting the finished dessert with a little confectioner's sugar and a sprig of mint.
RECIPE INGREDIENTS
For the Shortcakes:
1 1/2 cups all-purpose flour
6 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup sour cream
1/2 cup milk
2 teaspoons orange zest
6 tablespoons cold unsalted butter, cut into small pieces
For the Strawberries:
1 cup sugar
1 cup water
2 1/2 pounds ripe strawberries, trimmed and sliced
For the Whipped Cream:
1/2 cup whipping cream
2 tablespoons sugar
DIRECTIONS
FOR THE SHORCAKES:
Preheat the oven to 425 degrees F.

Grease a large baking pan. In a large bowl, mix the flour, 3 tablespoons sugar, baking powder, salt and baking soda together. In a small bowl, whisk together the sour cream, milk and orange zest.


With a fork or your fingertips, work the butter into the dry ingredients until it resembles coarse meal. Add the wet ingredients to the flour-butter combination and mix until the dough comes together.


Spoon the dough into six 3-inch ring molds set in the prepared baking pan or drop six 1/3 heaping cups full into the prepared baking pan. Sprinkle the shortcakes with the remaining 3 tablespoons of sugar. Bake for 16 to 17 minutes in the center rack of the oven, until the crust is golden and a wooden toothpick inserted in the center of the cake comes out clean. Remove the cakes from the oven and set on a rack to cool. Serve warm.


FOR THE SIMPLE SYRUP:
In a saucepan, over high heat, combine the sugar and water and bring to a boil. Cook until the sugar has dissolved. Remove the pan from the heat and set aside until it has completely cooled.


In a large bowl, pour the cooled simple syrup over the strawberries and let them macerate for 30 minutes to 1 hour in the refrigerator.


With a whisk or a hand mixer, whip the cream in a chilled bowl until the cream holds soft peaks; don't overwhip the cream or it will become grainy. Add the sugar and whip the mixture until it is incorporated; this should take no more than 5 seconds.


TO SERVE:
On a serving plate cut the shortcake in half horizontally and place a heaping mound of the strawberries on top of one half of the shortcake. Drizzle some simple syrup over the strawberries and top it with a big dollop of whipped cream. Tilt the other half of the cake against the whipped cream and serve.


Recipe courtesy of Pastry Chef Everardo Villa, WISH, Miami


Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Strawberry Cakes
 Strawberry Sweet Tooth
 Berry Bake-Off
Nutrition Facts per Serving
Yield:   Makes 6 cakes
Calories: 559
Fat. Total: 20g
Fiber: 5g
Carbohydrates, Total: 92g
Sodium: 346mg
% Cal. from Fat: 32%
Cholesterol: 61mg
Protein: 6g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: viktoriya Reviewed: 07/23/2013
Help me
I'm only 9 years old I want to surprise my mom for her birthday and use your recipe! I have all the ingredients in my house -I checked in the morning to keep it surprise- exept for orange thingy is it ok to bake the shortcake without it
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