Louisiana Strawberry And Cranberry Shortcake Recipe

Name: Louisiana Strawberry And Cranberry Shortcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cranberry Coulis; 1/2 cup cranberry sauce (make by cooking 1 cup fresh cranberries, 1/4 cup sugar and 1/4 cup water then puree and sieve); 1/2 cup confectioners' sugar; 1/4 cup satsuma orange juice; 1 pint louisiana strawberry, washed, hulled and quartered; Drop Biscuits; 1 1/2 cups all-purpose flour; 2 tablespoons granulated sugar; 1 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 6 tablespoons cold unsalted butter, cubed; 1/2 cup milk; 1/2 cup sour cream; 1/2 teaspoon vanilla; 1 teaspoon freshly grated satsuma orange zest; 2 -3 tablespoons turbinado sugar; 1 cup heavy cream, whipped

Servings: persons

Cranberry Coulis
1/2 cup cranberry sauce (make by cooking 1 cup fresh cranberries, 1/4 cup sugar and 1/4 cup water then puree and sieve)
1/2 cup confectioners' sugar
1/4 cup satsuma orange juice
1 pint louisiana strawberry, washed, hulled and quartered
Drop Biscuits
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cubed
1/2 cup milk
1/2 cup sour cream
1/2 teaspoon vanilla
1 teaspoon freshly grated satsuma orange zest
2 -3 tablespoons turbinado sugar
1 cup heavy cream, whipped

1
To prepare Cranberry Coulis: In blender container, combine cranberry sauce, confectioners' sugar, and satsuma juice; puree until smooth. Combine coulis and strawberries; toss to mix. Refrigerate until ready to serve.
2
To prepare Drop Biscuits: Preheat oven to 425 degrees. Line a sheet pan with parchment paper.
3
In the bowl of a food processor, combine flour, sugar, baking powder, baking soda, and salt; pulse together for 30 seconds. Add butter and pulse two to three times in 10-second intervals until butter is cut into the flour. Transfer mixture to a large mixing bowl.
4
In a separate mixing bowl, whisk together milk, sour cream, vanilla, and satsuma zest. Fold milk mixture into flour mixture and mix well. Drop tablespoonfuls of the batter onto prepared sheet pan, then sprinkle with turbinado sugar. Bake at 425 degrees for 12 to 15 minutes or until golden brown. Cool on a wire rack.
5
To serve, split biscuits and fill with marinated berries. Top with whipped cream.
6
Note: The cranberry coulis can also be used to garnish many Christmas pies and cakes-or to sweeten champagne cocktails (1 to 1-1/2 tablespoons per glass).

935

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Cranberry Coulis, 1/2 cup cranberry sauce (make by cooking 1 cup fresh cranberries, 1/4 cup sugar and 1/4 cup water then puree and sieve), 1/2 cup confectioners' sugar, 1/4 cup satsuma orange juice, and more.

Yes, Louisiana Strawberry And Cranberry Shortcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Louisiana Strawberry And Cranberry Shortcake

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