Nuts and orange zest give a crunchy and flavorful twist to this summer classic. This recipe comes from Hammons black walnut company in Stockton, Missouri.

Advertisement

Ingredients

Directions

  • In a medium bowl, stir together the sliced strawberries and 1/4 of the cup sugar; set aside.

    Advertisement
  • In another medium bowl, stir together the flour, the remaining 1/4 cup sugar, baking powder and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. In a small bowl, combine egg, milk and orange zest. Add egg mixture to flour mixture. Stir just until moistened. Stir in the 1/2 cup walnuts.

  • Drop the dough into 8 to 10 mounds on an ungreased baking sheet; flatten each mound slightly with the back of the spoon. Bake in a 450° oven for 8 to 10 minutes or until golden. Transfer shortcakes to a wire rack; cool about 10 minutes.

  • Using a sharp serrated knife, cut each shortcake in half horizontally. Carefully lift off top layers. Place bottom layers on plates. Spoon half of the strawberries; top with Whipped Cream. (You may not use all the Whipped Cream.) Replace shortcake tops. Top with any remaining Whipped Cream and spoon remaining strawberries around the shortcake. If you like, sprinkle with additional walnuts and garnish with a whole strawberry. Serve immediately. Makes 8 to 10 servings.

Nutrition Facts

475 calories; 29 g total fat; 100 mg cholesterol; 317 mg sodium. 49 g carbohydrates; 8 g protein;

Whipped Cream

Ingredients

Directions

  • Chill a medium mixing bowl and beaters of an electric mixer. In chilled bowl beat cream, sugar, and vanilla with an electric mixer on medium speed until soft peaks form.

    Advertisement

Reviews