If you are looking for the perfect sweet, spring treat than look no further because I have just the recipe for you! This simple strawberry shortcake recipes with an orange twist will have your mouth watering before they are out of the oven.

The cake is so fluffy and the almond extract, fresh squeezed orange juice, and orange zest add a fresh depth of flavour everyone will enjoy. Pair it with fresh juicy strawberries, raspberries or blueberries and a dollop of yummy whipped cream for the perfect mouth-watering combination.

If you baked this recipe do not forget to take a picture and tag me in it! I love to see how your creation come out and if you added a special twist to them! And remember to follow me on all my social sites and subscribe below to my monthly newsletter! Every month get a special promo code to my favorite small shops! Until next time HAPPY BAKING!

| The Recipe |
| Ingredients |
  • 1 3/4 cups flour (sifted 3 times) 
  • 4 tablespoons cornstarch
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk preferably whole or 2%
  • 3 tbsp fresh squeezed orange juice
  • 1-2 tablespoons orange zest
  • 4 tablespoons unsalted butter cut into pieces
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon almond extract optional, but highly recommended
  • 4 large eggs
  • 1 cup sugar

Topping

  • 1 1/2 cups whipping cream 
  • 1/2 cups powdered sugar (start off slow add it to taste)
  • 1 teaspoon vanilla 
  • sliced strawberries
| Instructions |
  1. Preheat oven to 350Β°F. Next line your cupcake pan or three 8-inch round cake pans or with a circle of parchment paper, and spray the pans with nonstick spray. Set aside.
  2. In a large bowl, whisk then sift the flour, cornstarch, baking powder, and salt together at least 3 times. (do NOT skip sifting) This will make the cake light and airy. Once done set aside. In a small saucepan, bring the milk and butter to a simmer. Once simmering, immediately remove from the heat then add the vanilla extract and almond extract. 
  3. In a separate bowl, using a stand mixer, beat the eggs and sugar until pale yellow, fluffy, and doubled in volume. This takes about 5 minutes – (do NOT skip this step) this helps to make the cake fluffy also! Once pale and while still beating, slowly drizzle in the hot milk mixture. Once fully incorporated slowly sift in the flour mixture. 
  4. Divide the batter between the cupcake shells or prepared pans (I an ice cream scoop to divide up my batter. Bake for 12-15 minutes, or until the edges are lightly golden, the center springs back when lightly pressed.
  5. While the cupcakes are cooled completely make the whipped cream. Beat the cream until medium to string peaks form then fold in powdered sugar and vanilla extract. Top cupcakes just before eating with sliced strawberries and fresh whipped cream then serve.

|Bakers Notes |
*I recommend rotating the baking pans at least once during cook time.
* Do NOT skip sifting or beating the eggs until pale yellow, these steps are very important for a light fluffy cake
* Take the cakes or cupcakes out of the pan after 5minutes and allow to cool on a rack to be sure they do not overbake

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