Homemade Strawberry Orange Shortcake

I never thought much about shortcake until I realized you could make it with something other than plain old biscuits and whipped cream. Don’t get me wrong—the classic version is good. But when you add blood oranges to strawberries, something really nice happens.

The thing is, most people stick with strawberry shortcake because that’s what they know. But oranges and strawberries actually go together really well—the slight tartness from the citrus brings out the sweetness in the berries. And blood oranges? They’re just regular oranges with a prettier color and a hint more flavor.

The best part is this isn’t complicated. We’re talking canned biscuit dough here, not some fancy pastry you need to make from scratch. Sometimes the easiest route is the right one.

What Kind of Strawberries Should I Use?

Fresh strawberries are definitely the way to go for this recipe, and you’ll want to look for ones that are bright red with no white or green patches near the stem. Smaller to medium-sized berries tend to be sweeter than the really large ones, so grab those if you can find them at your local market or grocery store. If strawberries aren’t in season and the fresh ones look a bit sad, you can use frozen strawberries that have been thawed and drained well, though fresh will always give you the best flavor and texture. Give your berries a good rinse before hulling them, and make sure to pat them dry so they don’t water down your shortcake.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Biscuit dough: If you want to make this from scratch, you can use homemade biscuit dough or even store-bought shortcake cups. Just follow the baking instructions on your recipe or package.
• Blood oranges: Regular navel oranges or cara cara oranges work perfectly fine here. You’ll still get that citrus brightness, just without the deep red color. Tangerines or clementines are also good options if you prefer sweeter citrus.
• Strawberries: Feel free to mix things up with raspberries, blueberries, or sliced peaches. You can also do a combination of berries for more variety.
• Heavy cream: You can use whipped topping from a tub if you’re short on time, though fresh whipped cream tastes better. Greek yogurt mixed with a bit of honey also makes a tangy alternative.
• Vanilla essence: Vanilla extract works just as well, or you can try almond extract for a different flavor profile – just use half the amount since it’s stronger.
• Butter: Melted coconut oil or vegetable oil can replace the butter for brushing the biscuits if needed.

Watch Out for These Mistakes While Baking

The biggest mistake when making shortcakes is overbaking the biscuits, which can leave them dry and hard instead of light and fluffy – start checking them at 11 minutes and remove them as soon as they’re golden brown on top.

Don’t skip the resting time for your fruit mixture, as letting the strawberries and oranges sit with the sugar for at least 15-20 minutes creates a natural syrup that adds moisture and flavor to each layer.

A common error is overwhipping the cream, which can make it grainy and butter-like, so stop beating as soon as soft peaks form and the cream holds its shape.

Finally, assemble your shortcakes right before serving rather than ahead of time, since the fruit juices will soak into the biscuits and make them soggy if they sit too long.

What to Serve With Strawberry Orange Shortcake?

This shortcake is pretty much a complete dessert on its own, but I love serving it with a hot cup of coffee or tea to balance out the sweetness. If you’re hosting brunch, it pairs beautifully with mimosas or fresh-squeezed orange juice that echoes the citrus flavors in the dish. For a fun twist, you can add a scoop of vanilla ice cream on the side, which melts into the warm biscuits and creates an extra creamy situation. Sometimes I’ll also set out a bowl of extra fresh berries – like blueberries or raspberries – so guests can add more fruit if they want.

Storage Instructions

Store: Keep your assembled shortcakes in the fridge for up to 2 days, but honestly they’re best enjoyed the same day you make them. The biscuits can get a bit soggy from the fruit and cream, so if you’re planning ahead, store the biscuits, fruit mixture, and whipped cream separately in airtight containers.

Make Ahead: You can definitely prep the components ahead of time! Bake the biscuits and store them at room temperature in a sealed container for up to 2 days. The strawberry orange mixture can be made a few hours ahead and kept in the fridge. Just whip the cream right before you’re ready to assemble and serve.

Serve: If you have leftover shortcakes in the fridge, let them sit at room temperature for about 10 minutes before eating. The cream and fruit will taste better when they’re not super cold, and the biscuits will soften up a bit too.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 16-22 g
• Fat: 75-90 g
• Carbohydrates: 260-290 g

Ingredients

For the fruit phase:

• 3 blood oranges, zested and segmented
• 2 cups strawberries (hulled and sliced into 1/4-inch thick rounds)
• 4 tbsp sugar
• 1/2 tsp vanilla (I prefer Nielsen-Massey Madagascar Bourbon vanilla)
• 1/4 tsp orange zest

For the shortcakes:

• 1 can biscuit dough (I use Pillsbury Grands! Southern Homestyle)
• 3 tbsp butter (melted and cooled slightly)
• 2 tbsp sugar
• powdered sugar

For the cream:

• 1 1/4 cup cream
• 3 tbsp powdered sugar (sifted to ensure a smooth, lump-free texture)

Step 1: Prepare the Fruit Maceration

• 3 blood oranges, zested and segmented
• 2 cups strawberries, hulled and sliced
• 4 tbsp sugar
• 1/2 tsp vanilla
• 1/4 tsp orange zest

Zest the blood oranges and set the zest aside, then segment them by cutting away the pith and slicing between the membranes to release the segments.

Hull and slice the strawberries into 1/4-inch thick rounds.

In a bowl, combine the orange segments, sliced strawberries, 4 tablespoons sugar, vanilla, and the orange zest.

Gently toss to combine, then set aside to macerate—this allows the fruits to release their juices and blend their flavors together, creating a naturally sweet syrup that will soak into the biscuits.

Step 2: Bake the Shortcake Biscuits

• 1 can biscuit dough
• 3 tbsp butter, melted and cooled slightly
• 2 tbsp sugar

Preheat your oven to 375°F.

While it heats, arrange the biscuit dough on a baking sheet according to package directions.

Once the oven reaches temperature, bake for 13-15 minutes until the biscuits are golden brown and cooked through.

Remove them from the oven and immediately brush the warm biscuits with the melted and cooled butter, then sprinkle with the 2 tablespoons of sugar while still warm—this allows the sugar to caramelize slightly and adhere to the biscuits for added texture and sweetness.

Step 3: Whip the Cream and Prepare for Assembly

• 1 1/4 cup cream
• 3 tbsp powdered sugar, sifted

While the biscuits bake, pour the cream into a bowl and whip until soft peaks form.

Sift the 3 tablespoons of powdered sugar to remove any lumps, then add it to the whipped cream and continue whipping until you reach stiff peaks with a fluffy, cloud-like texture.

I like to reserve a few choice strawberry slices from the macerated fruit and puree one strawberry separately, then fold it gently into the whipped cream for a subtle strawberry flavor and pink hue—this creates a more delicate taste than if you mixed in the whole fruit.

Step 4: Assemble and Serve the Shortcakes

• baked biscuits from Step 2
• whipped cream mixture from Step 3
• macerated fruit from Step 1
• powdered sugar for garnish

Once the biscuits have cooled slightly, carefully cut each one in half horizontally.

Place the bottom half on a plate or serving surface, then spoon a generous dollop of the strawberry-infused whipped cream from Step 3 onto the biscuit bottom.

Top with a spoonful of the macerated fruit and its juices from Step 1, then place the biscuit top at a slight angle.

Finish with another dollop of whipped cream on top and garnish with additional macerated fruit and a light dusting of powdered sugar.

Serve immediately while the biscuits are still warm and the cream is cold for the best textural contrast.

Homemade Strawberry Orange Shortcake

Delicious Homemade Strawberry Orange Shortcake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 8 shortcakes

Calories 1900 kcal

Ingredients

  

For the fruit phase::

• 3 blood oranges, zested and segmented
• 2 cups strawberries (hulled and sliced into 1/4-inch thick rounds)
• 4 tbsp sugar
• 1/2 tsp vanilla (I prefer Nielsen-Massey Madagascar Bourbon vanilla)
• 1/4 tsp orange zest

For the shortcakes::

• 1 can biscuit dough (I use Pillsbury Grands! Southern Homestyle)
• 3 tbsp butter (melted and cooled slightly)
• 2 tbsp sugar
• powdered sugar

For the cream::

• 1 1/4 cup cream
• 3 tbsp powdered sugar (sifted to ensure a smooth, lump-free texture)

Instructions

 

• Zest the blood oranges and set the zest aside, then segment them by cutting away the pith and slicing between the membranes to release the segments. Hull and slice the strawberries into 1/4-inch thick rounds. In a bowl, combine the orange segments, sliced strawberries, 4 tablespoons sugar, vanilla, and the orange zest. Gently toss to combine, then set aside to macerate—this allows the fruits to release their juices and blend their flavors together, creating a naturally sweet syrup that will soak into the biscuits.
• Preheat your oven to 375°F. While it heats, arrange the biscuit dough on a baking sheet according to package directions. Once the oven reaches temperature, bake for 13-15 minutes until the biscuits are golden brown and cooked through. Remove them from the oven and immediately brush the warm biscuits with the melted and cooled butter, then sprinkle with the 2 tablespoons of sugar while still warm—this allows the sugar to caramelize slightly and adhere to the biscuits for added texture and sweetness.
• While the biscuits bake, pour the cream into a bowl and whip until soft peaks form. Sift the 3 tablespoons of powdered sugar to remove any lumps, then add it to the whipped cream and continue whipping until you reach stiff peaks with a fluffy, cloud-like texture. I like to reserve a few choice strawberry slices from the macerated fruit and puree one strawberry separately, then fold it gently into the whipped cream for a subtle strawberry flavor and pink hue—this creates a more delicate taste than if you mixed in the whole fruit.
• Once the biscuits have cooled slightly, carefully cut each one in half horizontally. Place the bottom half on a plate or serving surface, then spoon a generous dollop of the strawberry-infused whipped cream from Step 3 onto the biscuit bottom. Top with a spoonful of the macerated fruit and its juices from Step 1, then place the biscuit top at a slight angle. Finish with another dollop of whipped cream on top and garnish with additional macerated fruit and a light dusting of powdered sugar. Serve immediately while the biscuits are still warm and the cream is cold for the best textural contrast.