Wildwood’S Strawberry-Citrus Shortcake Recipe

Name: Wildwood’S Strawberry-Citrus Shortcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Strawberries; 4 cups fresh strawberries, washed, hulled and sliced; 1/4 - 1/3 cup sugar, depending on sweetness of berries; 6 tablespoons fresh orange juice; Shortcakes; 2 1/2 cups unbleached flour; 2 1/2 teaspoons baking powder; 1/2 cup yellow cornmeal; 2/3 cup sugar; 1 teaspoon salt; 1 1/2 cups heavy cream or 1 1/2 cups whole milk; 4 teaspoons grated lemon zest; 4 teaspoons grated orange zest; 4 tablespoons unsalted butter, melted; sugar, for coating (about 1/3 cup. I used raw sugar for the ESF ( extra sparkle factor); Whipping cream; 1 cup cold heavy cream; 1 teaspoon sugar (or sub maple syrup, agave nectar, honey); 1/4 teaspoon vanilla extract

Servings: persons

Strawberries
4 cups fresh strawberries, washed, hulled and sliced
1/4 - 1/3 cup sugar, depending on sweetness of berries
6 tablespoons fresh orange juice
Shortcakes
2 1/2 cups unbleached flour
2 1/2 teaspoons baking powder
1/2 cup yellow cornmeal
2/3 cup sugar
1 teaspoon salt
1 1/2 cups heavy cream or 1 1/2 cups whole milk
4 teaspoons grated lemon zest
4 teaspoons grated orange zest
4 tablespoons unsalted butter, melted
sugar, for coating (about 1/3 cup. I used raw sugar for the ESF ( extra sparkle factor)
Whipping cream
1 cup cold heavy cream
1 teaspoon sugar (or sub maple syrup, agave nectar, honey)
1/4 teaspoon vanilla extract

1
To prepare the strawberries: In a large bowl, combine the strawberries with the sugar and orange juice. Marinate for 30 minutes to 2 hours.
2
Shortcakes: Preheat oven to 350 degrees.
3
In a medium bowl, combine the flour, baking powder, cornmeal, sugar and salt.
4
Stir in the cream, lemon zest and orange zest until just combined.
5
Turn the dough out onto a floured board. Form into a ball and knead 8 to 12 times, or until the ball holds its shape.
6
Cut the dough into 8 equal portions and roll into balls.
7
Roll the dough in the melted butter, then the sugar.
8
Place on a parchment lined baking sheet and bake for 20 to 25 minutes, or until lightly browned and cooked through. Let cool slightly on a wire rack.
9
Whipping cream: Chill a large, deep mixing bowl and the metal beaters (I place the bowl and beaters in the freezer for about 10 minutes). Pour the cream into the bowl and add the sugar (or alternate sweetener) and vanilla.
10
Whip by hand with a whisk or with an electric mixer until soft peaks form. The finished consistency of the whipped cream should just hang from the edge of the whisk. The whipped cream is best if used immediately, but it can be refrigerated for up to 4 hours.
11
To serve: Cut each shortcake in half. Top the bottom halves with fruit and whipped cream. Place the top halves on top and serve.

1137

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: Strawberries, 4 cups fresh strawberries, washed, hulled and sliced, 1/4 - 1/3 cup sugar, depending on sweetness of berries, 6 tablespoons fresh orange juice, and more.

Yes, Wildwood’S Strawberry-Citrus 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.

That's it — enjoy your meal!

Wildwood’S Strawberry-Citrus Shortcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions