Citrus Shortcake

Ingredients

• Shortcake
• 3½ cups (420g) all-purpose flour
• ½ cup (106g) light brown sugar
• 4 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• 3 sticks (339g) cold unsalted butter, cut into ½-inch cubes
• 1 cup (230g) cold buttermilk
• 1 large (56g) egg
• 1 teaspoon pure vanilla extract
• Heavy cream, as needed for finishing
• Turbinado sugar, as needed for finishing
• Topping
• 2 cups (470g) cold heavy cream
• ¾ cup (85g) confectioners’ sugar
• ½ teaspoon pure vanilla extract
• 6 to 8 pieces mixed citrus (such as oranges, blood oranges, grapefruits, mandarins, tangerines, etc.), segmented