Minute Maid® Orange Juice Brown-sugar Shortcakes
Minute Maid® Orange Juice Brown-sugar Shortcakes
Recipe by Chef Virginia Willis
Makes 8 to 10 shortcakes
Shortcakes
- 3 ½ cups all-purpose flour, plus more for dusting
- ⅓ cup granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon fine sea salt
- ¾ cup (1 ½ sticks) unsalted butter, chilled and cut into small pieces
- 2 tablespoons Minute Maid Orange Juice
- 1 cup heavy cream, plus more for brushing
- ½ cup whole milk
- Turbinado, Demerara, or raw brown sugar, for sprinkling
Berries and Garnish
- 2 pints strawberries, hulled and quartered lengthwise
- ¼ cup Minute Maid Orange Juice
- 1 tablespoon granulated sugar
- Whipped cream, for accompaniment
Preheat the oven to 400°F. Line a baking sheet with a silicone baking sheet or parchment paper.
To prepare the shortcakes, in the bowl of a heavy-duty mixer fitted with the paddle, combine the flour, granulated sugar, baking powder, and salt on low speed. Add the butter and Minute Maid Orange Juice, and mix on low until the mixture resembles coarse meal, about 2 minutes. Add the cream and milk and increase the speed to medium; mix until the dough comes together. Remove the dough to a lightly floured surface, lightly knead a few times, and shape into a rectangle about ¾-inch thick.
Cut out dough circles using a 3-inch round cutter. Place the circles on the prepared baking sheet. Brush the tops lightly with cream and sprinkle with the turbinado sugar. Bake until the shortcakes are golden brown, about 20 minutes. Transfer to a rack to cool.
Meanwhile, to prepare the berries, place the strawberries in a bowl. Add the Minute Maid Orange Juice and granulated sugar. Set aside.
To serve, halve the shortcakes horizontally with a serrated knife. Place the bottom halves on individual serving plates, top each with a dollop of whipped cream, then some berries, and another dollop of whipped cream. Cover with the tops of the shortcakes and serve.
The shortcakes can be stored in an airtight container for up to 2 days.
