Citrus Shortcake

Name: 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

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This oversize citrus shortcake is basically a buttery, flaky dessert biscuit topped with winter’s best seasonal fruit.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.

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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