Zutaten für Orange Strawberry Shortcake
- 2 cups sliced strawberries
- Mandarin Oranges
- 1/4 cup granulated sugar
- 2 tablespoons triple sec
- Bisquick Baking Mix
- 1 teaspoon ground cinnamon
- 3/4 cup milk
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- Sour Cream
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Zubereitung von Orange Strawberry Shortcake
- In a medium bowl, combine 2 cups sliced strawberries, 1 cup segmented oranges, 1/2 cup granulated sugar, and 2 tablespoons triple sec. Stir gently to combine.
- Cover the fruit mixture and chill in the refrigerator for at least 2 hours.
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together 2 cups Bisquick baking mix, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, and 3/4 cup milk. Stir until just moistened.
- Turn the dough out onto a lightly floured surface and knead gently 4-5 times.
- Place the dough on a greased baking sheet.
- Press the dough into a 7 x 3/4-inch round.
- Bake for 15-20 minutes, or until the shortcake is golden brown and cooked through.
- Remove from oven and let cool completely on a wire rack.
- In a separate bowl, beat 2 cups heavy whipping cream with an electric mixer until soft peaks form.
- Gradually add 1/4 cup powdered sugar, continuing to beat until stiff peaks form.
- Once the shortcake is cool, carefully slice it in half horizontally.
- Place the bottom half of the shortcake on a serving plate.
- Gently drain the fruit, reserving the juices.
- Spoon 2/3 of the chilled fruit mixture onto the bottom half of the shortcake.
- Drizzle the reserved fruit juice over the fruit.
- Spoon half of the whipped cream over the fruit.
- Top with the remaining shortcake half.
- Top with the remaining fruit and whipped cream.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
149g
Fat
81g
Carbs
20g
