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Strawberry-Orange Shortcake
Recipes
Strawberry-Orange Shortcake
8 servings
about 1 hour total (Active 20 minutes)

Ingredients

  • 2 navel oranges, for zest/juice
  • 16 oz fresh strawberries, halved
  • ¼ cup honey
  • 2 cups + 2 tablespoons all-purpose baking mix
  • ½ cup plain whole milk Greek yogurt (or sour cream)
  • ½ cup lemon-lime soda
  • 6 tablespoons unsalted butter, divided
  • Whipped topping (optional)

Steps

    1. Zest oranges (2 tablespoons); squeeze 1 orange for juice (½ cup), then segment remaining orange (juice membrane if needed). Halve strawberries, then combine with honey, orange juice, and orange segments. Let stand 20 minutes (or overnight), stirring occasionally, or until strawberries release their juices.
    2. Preheat oven to 450°F. Combine 2 cups baking mix and yogurt; stir until crumbles form. Stir in orange zest and soda until dough forms. Dust flat working surface with remaining 2 tablespoons baking mix; place dough over baking mix and pat into a 1-inch-thick rectangle. Cut 8–10 biscuits from dough using a 3-inch diameter round cutter.
    3. Add butter to 9-inch round cake pan (or square baking dish); place pan in oven about 3 minutes to melt butter, then reserve 2 tablespoons. Place biscuits snugly on top of butter and brush with reserved 2 tablespoons butter; bake 10–14 minutes or until center is cooked and top is golden. Let biscuits stand about 10 minutes to cool completely. Slice biscuits open; top with strawberry mixture and whipped topping, if desired. Serve.
    Note: Drizzle with honey as an additional topping for extra flavor.

Amount per ⅛ recipe serving: Calories 280, Total Fat 12g, Sat Fat 7g, Trans Fat 1g, Chol 25mg, Sodium 320mg, Total Carb 40g, Fiber 2g, Sugars 17g, Protein 4g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 6%