| Level: | Easy |
| Total: | 40 min |
| Prep: | 30 min |
| Cook: | 10 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 pints strawberries, washed, hulled and split
- 2 tablespoons granulated sugar
- 1 tablespoon orange liqueur, such as Grand Marnier
- 2 cups all-purpose flour, plus some additional for rolling out the dough
- 1/4 cup granulated sugar
- 1 tablespoon plus 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- Zest from 1/2 lemon
- 6 tablespoons lightly salted butter, cut into small cubes
- 2 hard-boiled egg yolks
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- Nonstick spray, to grease the baking sheet
- 1 pint raspberry sorbet
- 1 1/2 to 2 cups whipped cream
Instructions
- Prepare the strawberries: In a medium bowl, combine the strawberries, sugar and orange liqueur and refrigerate for a few minutes to allow the strawberries to macerate. Preheat the oven to 375 degrees F.
- Make the shortcake: In a medium bowl, combine the flour, sugar, baking powder, cinnamon, salt and lemon zest. Work in the butter cubes with your fingers until the mixture is crumbly. Then, using a spoon, press the egg yolks through a mesh sieve into the flour mixture and combine with your hands. Add the cream and vanilla and mix until it forms a dough. It should be fairly wet.
- Finish and bake the biscuits: On a lightly floured surface, flatten and shape the dough until it is about 1 1/2 inches thick. The less you work the dough, the more tender your biscuits will be. Use a knife to cut the dough into 2-inch squares. Lightly roll the scraps back into one piece and cut additional squares. To me, thicker, smaller-size cakes are moister after they bake and taste better the next day! Place them on a parchment-lined baking sheet. Place the baking sheet in the center of the oven and bake until lightly brown, 10 to 12 minutes. Set aside to cool.
- To serve: Split the shortcakes like a sandwich to create a top and a bottom piece. Spoon the strawberries and their juices over the bottom half of each shortcake bottom. Place a scoop of raspberry sorbet in the center of the bottom half and cover it with whipped cream and more strawberries for a little hidden surprise. Top with the other biscuit top. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 514 |
| Total Fat | 25 g |
| Saturated Fat | 15 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 4 g |
| Sugar | 36 g |
| Protein | 8 g |
| Cholesterol | 103 mg |
| Sodium | 658 mg |
Reviews
Delicious, flavorful, a most welcome dessert!
LOVE this recipe!!! Loved everything about it….macerating the strawberries in the liqueur…unsweetened whipped cream…the surprise of the raspberry sorbet….but especially the shortcakes! Our guests went wild for this and I will definitely make this again! Nothing left on anyone’s plate…not even the people who “don’t eat dessert!” Love Alex and her recipes!!!
These were flaky and buttery and just hands down delicious! Very much like a scone they were flaky with a hint of salt that went perfectly with the macerated strawberries and fresh whip cream. I placed mint on top when serving as my “vegetable” as Paula Deen used to say LoL
Biscuits have great texture and warmth from the cinnamon- I added some Demerara sugar to tops prior to baking for extra crunch. Wonderful by themselves for breakfast the next day. Raspberry sorbet adds lovely tartness and cool refreshment in the heat. Only critique is strawberries got a bit overshadowed by the spice.
This is my “go-to” recipe every time. It has amazing flavors and the raspberry sorbet is an added bonus!
I have never seen the addition of hard boiled egg yolks to any recipe.I wonder what that does to make this recipe a keeper. I wonder if that addition would benefit other recipes for cakes or cookies, etc.
Absolutely Delicious! I always make strawberry shortcake for my mother on Mother’s Day. Tried this one this year and everyone raved. Both parents said it was the best they have ever had. Could eat the biscuits alone they were so good. My grocery store has stopped selling sorbet so I did have to substitute a high fruit content gelato which was still great and added a slight creaminess that I may not have gotten from the sorbet. The sorbet/gelato is a must though. Will put this one in my favorites listing!
Best short cake I’ve ever made or ate!! Only changes was using orange zest because I didn’t have a lemon and since recipe said less you handle dough the softer the shortcake will be so, I put the hard boil eggs through the sieve and into the dry ingredients before I mixed in the butter. YUM!
Most readers are familiar with the many strawberry shortcake recipes…some on retail food boxes, some inside cookbooks, some within each family, etc., etc. Here’s another one and worth the try. Textures and fresh flavors…this is a keeper for our family. Thanks Alex!
Annie, Fremont, CA
Annie, Fremont, CA