Orange Shortcake Wedges With Sour Cream Orange Sauce

1. 1

   In a bowl, combine 3 cups flour, 3/4 cup sugar, orange peel, baking soda, and baking powder.

2. 2

   With your fingers, rub in butter until fine crumbs form.

3. 3

   Add buttermilk and mix with a fork until dough is evenly moistened.

4. 4

   Scrape dough onto a floured board; with floured hands, knead just until dough holds together, 15 to 20 turns, adding more flour as required to prevent sticking.

5. 5

   On a buttered 12x15-inch baking sheet, pat dough into a neat 9-inch wide round.

6. 6

   With a long floured knife, cut through dough to pan, making 8 equal wedges; leave in place.

7. 7

   Sprinkle dough lightly with sugar.

8. 8

   Bake in a 375 oven until golden brown, 25 to 35 minutes.

9. 9

   Let cool on pan about 10 minutes.

10. 10

    Separate wedges, cut shortcakes in half horizontally, and lift off tops.

11. 11

    Set bottoms on dessert plates, cover equally with about half the strawberries and their juice; spoon about half the sour cream sauce evenly onto fruit.

12. 12

    Set shortcake tops in place, mound remaining berries equally on portions; top with remaining sauce.

13. 13

    Sour cream orange sauce: In a bowl, stir together 3 cups sour cream, 3/4 cup powdered sugar, and 11/2 teaspoons grated orange peel.

* Per serving · 4 servings · Values may vary.

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