Home Recipes A Simple Strawberry Shortcake Orange Blossom Stack

A Simple Strawberry Shortcake Orange Blossom Stack

Inspired by the iconic Strawberry Shortcake served at Boccali’s restaurant in Ojai, California, this dessert brings a refreshing twist with a hint of California citrus. Since 1986, the Boccali family has delighted guests with their decadent mile-high Strawberry Shortcake, earning rave reviews. Developed by Meg van der Kruik, this take on their classic recipe adds bright orange blossom flavors to every delicious layer. For an added touch of sophistication, pair this dessert with a glass of sparkling rosé or Muscat/Moscato.

Featuring California Wines

Ingredients

	For the Cake:
180 g	flour
80 g	almond flour
2 tsp	baking powder
¼ tsp	coarse kosher salt
1	orange for zest
2	eggs
190 g	granulated sugar
113 g (1 stick)	butter, melted
250 ml	milk
	For the Roasted Strawberries:
900 g	strawberries, quartered if large, halved if small
4 tbsp	hobey
75 ml	juice of an orange (about ½ an orange)
	For the Whipped Cream:
250 ml	heavy whipping cream
25 g	powdered sugar
1 tsp	orange blossom water

To make the cake:

Preheat the oven to 190°C and line an 8x8" round baking pan with parchment paper.
In a large mixing bowl, whisk the flour, almond meal, baking powder, salt and orange zest. Set aside.
In a separate bowl, whisk the eggs, sugar, melted butter and milk together to form a thin mixture.
Add the wet mixture into the dry ingredients and stir to mix.
Pour it into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Toppings:

To roast the strawberries: While the cake is baking, mix the strawberries, honey and orange juice together in a large mixing bowl. Spread the strawberries evenly onto a large baking sheet and bake along with the cake for 15 minutes at 190° C.
To make the whipped cream: Beat the heavy cream, powdered sugar and orange blossom water with an electric mixer until stiff peaks form. Keep chilled until ready to serve.
To serve: Allow the cake to cool slightly then remove it from the baking pan and transfer warm to a serving plate. Use a fork to poke holes around the top of the cake for the roasted berry juices to drizzle down into. Mound the roasted berries on top of the cake leaving a small border around the edges. Drizzle with juices from the pan. Serve with the prepared whipped cream and serve immediately.

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Dessert, Gluten-free

A Simple Strawberry Shortcake Orange Blossom Stack

Ingredients

For the Cake:

For the Roasted Strawberries:

For the Whipped Cream:

To make the cake:

Toppings:

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