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.

　　

Ingredients

makes 8 to 10 shortcakes

　　

Shortcakes

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

　　

Berries and Garnish

2 pints strawberries, hulled and quartered lengthwise

　　Juice of 1 orange

　　1 tablespoon granulated sugar

　　Whipped cream, for accompaniment

　　

Step 1

Preheat the oven to 400°F. Line a baking sheet with a silicone baking sheet or parchment paper.

　　

Step 2

To prepare the shortcakes, in the bowl of a heavy-duty mixer fitted with the paddle, combine the flour, granulated sugar, baking powder, and salt on low speed. Add the butter and zest, and mix on low until the mixture resembles coarse meal, about 2 minutes. Add the cream and milk and increase the speed to medium; mix until the dough comes together. Remove the dough to a lightly floured surface, lightly knead a few times, and shape into a rectangle about 3/4 inch thick.

　　

Step 3

Cut out dough circles using a 3-inch round cutter. Place the circles on the prepared baking sheet. Brush the tops lightly with cream and sprinkle with the turbinado sugar. Bake until the shortcakes are golden brown, about 20 minutes. Transfer to a rack to cool.

　　

Step 4

Meanwhile, to prepare the berries, place the strawberries in a bowl. Add the orange juice and granulated sugar. Set aside.

　　

Step 5

To serve, halve the shortcakes horizontally with a serrated knife. Place the bottom halves on individual serving plates, top each with a dollop of whipped cream, then some berries, and another dollop of whipped cream. Cover with the tops of the shortcakes and serve.

　　

Step 6

The shortcakes can be stored in an airtight container for up to 2 days.

　　

brown sugar

Step 7

In the past, brown sugar was semirefined white sugar with some of the molasses left in. Now it is white sugar to which molasses has been added. The color, light or dark, depends on the amount of molasses added. Dark brown is slightly stronger in flavor than light brown, but otherwise interchangeable. When brown sugar comes into contact with air, the moisture evaporates and causes the sugar to lump together and become hard. Prevent this by storing brown sugar in a sealable plastic bag or in an airtight container. Also, storing brown sugar in the refrigerator will help keep it fresh and soft.

　　From Bon Appétit, Y’all: Recipes and Stories From Three Generations of Southern Cooking, © 2008 by Virginia Willis. Reprinted by permission of Ten Speed Press. Buy the full book from Amazon or Abe Books.