Citrus Shortcake
Photo by Nico Schinco
MAKES
One 9 inch / 23 cm shortcake
TAKES
Prep time: 40 minutes
Cook time: 20 minutes
Total: 1 hour
✻ ABOUT THIS RECIPE
Citrus season is a special time - and I like to make the most of it! One of my favorite ways to use seasonal fruit is a classic biscuity shortcake. Citrus makes a gorgeous, tart and juicy accompaniment to the simple, tender cake and cold whipped cream. It’s worth it to take the time to supreme the citrus (see Note) - it’s both more beautiful, and more wonderful to eat.
INGREDIENTS
Shortcake
420 g / 3 ½ cups all purpose flour
106 g / ½ cup light brown sugar
16 g / 4 teaspoons baking powder
3 g / ½ teaspoon baking soda
2 g / ½ teaspoon fine sea salt
340 g / 12 ounces (3 sticks) cold unsalted butter, cut into ½ inch / 1 cm cubes
230 g / 1 cup cold buttermilk
56 g / 1 large egg
5 g / 1 teaspoon pure vanilla extract
heavy cream, as needed for finishing
turbinado sugar, as needed for finishing
Toppings
470 g / 2 cups cold heavy cream
85 g / ¾ cup confectioners’ sugar
2 g / ½ teaspoon pure vanilla extract
6 to 8 pieces mixed citrus, segmented (see Note)
More Baking Fun:
METHOD
1. Preheat the oven to 350°F / 175°C with the oven rack in the center. Lightly grease a 9 inch / 23 cm cake pan with nonstick spray.
2. Make the Shortcake: In the bowl of a food processor, pulse the flour, brown sugar, baking powder, baking soda and salt to combine. Add the butter and pulse until only pea-size pieces remain. (You can also do this by hand, but it will take longer.) Transfer the mixture to a large bowl.
3. In a medium bowl, whisk together the buttermilk, egg and vanilla to combine. Add the wet mixture to the flour mixture and mix to combine. The mixture should be uniform with no dry patches. Use your hands to make sure it’s combined, but don’t overmix.
4. Transfer the dough to the prepared pan and press it into an even layer (you can lightly moisten your hands if it’s sticking).
5. Brush the surface with heavy cream, then sprinkle with the turbinado sugar. Bake the shortcake until golden brown, 40 to 45 minutes.
6. Cool for 10 minutes in the pan, then invert onto a cooling rack to cool completely.
7. Make the Topping: In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream on medium speed to soft peaks, about 5 minutes. Add the confectioners’ sugar and vanilla, and whip to medium peaks, about 2 minutes more.
8. Transfer the shortcake to a serving platter. To serve, spoon about half the whipped cream on top of the cake and spread it into an even layer. Spoon the citrus segments on top. Serve immediately, with more whipped cream on the side.
NOTES
You can use a single type of citrus, or a mix of multiple - my favorites include oranges, blood oranges, grapefruits, mandarins, tangerines, etc.
To supreme the citrus, use a sharp knife to slice in between the membrane that separates each piece of citrus. The goal is to release the fruit with none of that fibrous skin still attached.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
