Orange-Scented Strawberry Shortcakes with Grand Marnier
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Serves: 8 Shortcakes
These little beauties take shortcake to a whole new level. They are buttery and flakey, with just the right amount of orange zest to brighten the whole business up, but not so much that it overtakes the whole strawberry business at hand. To add to the orange is beautiful theme, the strawberries are macerated in some Grand Marnier, an orange liquor, that is so good it almost made my head spin around. And then of course comes the whipped cream…. The Shortcake recipe has been adapted from The Complete America’s Test Kitchen TV Show Cookbook, 2001-2016. The Strawberry recipe was adapted from Bon Appetit Magazine.
  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 8 tablespoons chilled, unsalted butter, cut into ½ inch pieces
  • ½ cup cream (half and half will do in a pinch)
  • 1 large egg, slightly beaten
  • 1 large egg white, slightly beaten
  • 1 tablespoon of orange extract
  • Zest of one large navel orange
  • 1 quart of fresh strawberries
  • ½ cup sugar
  • ½ teaspoon cardamom
  • ¼ cup Grand Marnier
  • 1 tablespoon cornstarch whisked into 1 tablespoon cold water (if you'd prefer a thickened sauce)
  • 1 cup heavy whipping cream
  • 4 teaspoons vanilla syrup (the kind your local barista uses)
  • 4 teaspoons Grand Marnier
  2. Heat oven to 425. Line a baking sheet with parchment paper. Pulse flour, sugar, baking powder and salt in a food processor. Add butter pieces and pulse until mixture resembles coarse meal. Transfer to a large bowl and using a fork or your hands, gently blend orange zest throughout flour mixture.
  3. In a small bowl whisk the cream, orange extract and one egg. Pour mixture into large bowl with flour and mix just until large clumps form. The mixture will be shaggy in appearance. Turn out onto a floured surface and knead just enough to incorporate all of the ingredients. Roll dough out into a rectangle, approximately ¾ inch thick. Using a large biscuit cutter, (we used about 3-inch cutter) that has been floured or sprayed, cut out the shortcakes. Be careful not to twist the cutter as you are pressing down or bringing the cutter up. Place biscuits on prepared cookie sheet and brush tops with beaten egg white. Sprinkle liberally with sparkling sugar. Bake for approximately 14-16 minutes (depending on the size of the shortcakes) or until golden brown. Cool on wire rack.
  5. Clean and slice berries. Stir together sugar and cardamom. Place berries in bowl and toss with sugar and cardamom mixture. Add Grand Marnier and stir. Allow berries to macerate at either room temperature or in the refrigerator for at least 30 minutes.
  6. After removing berries from the liquid, you may use the liquid to top your berries on the shortcakes. If you prefer a thickened sauce, strain the juice from the macerated berries into a small saucepan and bring to a simmer. Stir the water and cornstarch mixture listed above in the 'Ingredients' section into the simmering liquid and bring to a boil, then immediately reduce to a simmer. Continue cooking for another minute or so until the mixture thickens, then remove from the heat.. Chill thoroughly after thickening.
  8. Mix all ingredients and whip until desired texture. Note: Adding alcohol to the cream does mean it will take longer to whip into soft or firm peaks.
Recipe by Bird's Nest Bites at