Brown-Sugar Shortcakes

Name: Brown-Sugar Shortcakes
Yield: makes 8 to 10 shortcakes
Ingredients: 3 1/2 cups all-purpose flour, plus more for dusting; 1/3 cup granulated sugar; 4 teaspoons baking powder; 1 teaspoon fine sea salt; 3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into small pieces; Grated zest of 1 orange, or 2 tablespoons Grand Marnier; 1 cup heavy cream, plus more for brushing; 1/2 cup whole milk; Turbinado, Demerara, or raw brown sugar, for sprinkling; 2 pints strawberries, hulled and quartered lengthwise; Juice of 1 orange; 1 tablespoon granulated sugar; Whipped cream, for accompaniment

December 9, 2011

Forget fancy gènoise or sponge cake; in the South, a shortcake is really just a sweet biscuit. Granted, this recipe is a step above, flavored with orange zest and sprinkled with raw sugar that sparkles like amber on the golden tops. At Martha Stewart Living Television, we served miniature versions of these buttery brown sugar shortcakes filled with peaches, strawberries, and blueberries at a luncheon attended by President Clinton.

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