There’s something undeniably nostalgic about shortcake, and this Orange Shortcake takes it to the next level. Imagine the soft, buttery layers of classic shortcake, but now infused with bright, citrusy orange flavor that instantly wakes up your taste buds. It’s the kind of dessert that feels both comforting and refreshing—perfect for any occasion, whether it’s a cozy evening in or a cheerful brunch with friends.
Shortcake has a long history, tracing back to English and American traditions where it was often paired with strawberries. But here’s the twist: oranges add a tangy, sun-kissed brightness that makes this version stand out. Trust me, you’re going to love this one.
Why You’ll Love Orange Shortcake
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re baking for a family gathering, a brunch with friends, or simply treating yourself, this shortcake brings a little extra joy to the table.
Is this Orange Shortcake for you? Let’s see. Orange Shortcake is…
- Bright and citrusy – The fresh orange zest and juice add a delightful zing that balances the sweetness perfectly.
- Soft yet crumbly – Buttery, tender layers with just the right amount of crumble make every bite heavenly.
- Easy to make – No complicated techniques, just simple steps with a big reward.
- Perfectly versatile – Enjoy it as is, or top it with whipped cream, fresh berries, or a drizzle of honey.
- Great for any occasion – Whether it’s a casual dessert or a special treat, it’s always a hit.
Pro Tip: Serve it slightly warm with a scoop of vanilla ice cream for an extra indulgent touch!
Ingredients in Orange Shortcake
Here’s the magic of this shortcake—it’s made with simple, everyday ingredients, but the result is absolutely delightful. Let’s break it down:
Flour: The foundation of the shortcake, providing structure while keeping it tender.
Sugar: Adds a subtle sweetness that complements the citrus flavor.
Butter: The key to achieving that rich, buttery texture—cold butter ensures a flaky bite.
Orange Zest & Juice: The star ingredients! They infuse the shortcake with a fresh, citrusy aroma and tang.
Milk or Cream: Brings moisture and richness to the dough, keeping it soft and tender.
Baking Powder: Gives the shortcake a light, fluffy texture.
Vanilla Extract: Enhances the overall flavor with a warm, aromatic note.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Oven: Start by preheating your oven to the perfect temperature for golden, tender shortcakes.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and orange zest. This step ensures even distribution of flavors.
Cut in Butter: Add cold butter pieces and cut them into the flour mixture using a pastry cutter or your fingertips. The goal is to create a coarse, crumbly texture.
Add Liquid Ingredients: Pour in the orange juice, milk (or cream), and vanilla extract. Stir gently until just combined—don’t overmix!
Shape and Bake: Transfer the dough onto a floured surface, gently pat it into a thick round, and cut into desired shapes. Place on a baking sheet and bake until golden brown.
Cool and Serve: Let the shortcakes cool slightly before serving. Enjoy them plain, or elevate them with toppings like whipped cream, fresh fruit, or a dusting of powdered sugar.
How to Serve Orange Shortcake?
Fresh Salads: A light citrus salad on the side can enhance the refreshing orange notes.
Crusty Bread: Pair with a slice of toasted brioche or a buttery scone for extra indulgence.
Creamy Accompaniments: A dollop of mascarpone, Greek yogurt, or vanilla ice cream makes a dreamy pairing.
Beverage Pairings: Serve with a cup of Earl Grey tea or a fresh-squeezed orange mimosa for the ultimate treat.
Nutrition Information (Per Serving)
- Serving Size: 1 portion
- Calories: 290
- Sugar: 12g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
Prep Ahead: You can prepare the dough in advance and refrigerate it for up to a day before baking.
Spice It Up: Add a pinch of cinnamon or nutmeg for a warm, spiced twist.
Dietary Adjustments: Swap regular flour for a gluten-free blend if needed.
Storage Tips: Store leftover shortcakes in an airtight container at room temperature for up to two days. Reheat in the oven for a freshly baked feel.
Double the Batch: These freeze well! Just wrap individual shortcakes and freeze for up to a month. Reheat in the oven before serving.
Tips & Variations
- For extra citrus flavor, brush the tops with a little orange glaze before baking.
- If you love texture, sprinkle coarse sugar on top before baking for a slight crunch.
- For a more decadent version, add a drizzle of chocolate or caramel sauce.
This Orange Shortcake is a game-changer—whether you’re enjoying it as a quick dessert or serving it up for a special occasion, it’s guaranteed to impress. Happy baking!
Orange Shortcake
Ingredients
- Cake:
- 3 egg whites
- ¼ cup sugar
- ½ tsp cream of tartar
- 3 egg yolks
- ¼ cup sugar
- 1½ tsp vanilla extract
- ¼ tsp salt
- ¼ cup oil
- ¼ cup milk
- ½ cup flour
- 1 tsp baking powder
- Cream:
- 1 cup milk
- 3½ tbsp sugar
- ¼ tsp salt
- 1½ tbsp cornstarch
- ½ tbsp vanilla extract
- 2 egg yolks
- 1½ tbsp unsalted butter
- 1 cup heavy cream cold
- Orange Jam:
- 1 cup orange peeled and deseeded
- ¼ cup sugar
- 3 tbsp cornstarch
- 100 ml water 1 tbsp reserved for cornstarch mixture
Instructions
- Make the Orange Jam:
- In a saucepan over medium-high heat, combine orange pieces, sugar, and water. Boil until the orange is soft.
- Mix 1 tbsp of water with cornstarch, then stir into the orange mixture. Boil until thickened like jam.
- Transfer to a bowl and let cool completely.
- Prepare the Custard Cream:
- In a saucepan, whisk together sugar, cornstarch, and salt. Gradually add milk and whisk until smooth.
- Heat over medium heat, stirring continuously, until thickened.
- In a small bowl, lightly beat egg yolks, then slowly whisk in about ¼ cup of the hot milk mixture.
- Return the egg mixture to the saucepan and cook for another 2 minutes until thick.
- Remove from heat, add butter and vanilla, and whisk until smooth.
- Cover with plastic wrap directly on the surface and refrigerate until fully cooled.
- Bake the Cake:
- Preheat oven to 338°F (170°C).
- In a mixing bowl, beat egg whites with cream of tartar, gradually adding sugar in three batches until stiff peaks form.
- In a separate bowl, beat egg yolks and sugar until pale and fluffy.
- Gently fold half of the egg white mixture into the yolk mixture, then fold in the remaining egg whites.
- In another bowl, mix milk and oil, then blend in 2 tbsp of the egg mixture. Add this back into the main batter along with vanilla.
- Sift in flour, baking powder, and salt, folding gently until fully combined.
- Pour batter into a 22 cm x 22 cm rectangular tin and bake for 20 minutes. Let cool completely.
- Assemble the Cake:
- Beat cold heavy cream until soft peaks form, then fold in the custard cream.
- Slice the cake in half. Spread custard cream and orange jam over one layer.
- Place the second cake layer on top and spread custard cream over it. Top with orange slices, pressing slightly with a scraper.
- Smooth the top and sides of the cake with a thin layer of cream. Refrigerate for 3 hours.
- Trim the edges and cut into 10 pieces.
- Pipe whipped cream on top of each piece and garnish with fresh orange slices.
