- 1 3/4 cups all-purpose flour
- 1/2 tsp kosher salt
- 1 1/2 tsp baking power
- 1 tsp orange zest
- 2 sticks unsalted butter, room temperature
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp pure vanilla extract
- 1/3 cup plain yogurt
- 1 pound Skylar Rae® Cherries, stemmed, pitted, halved
- 1/4 cup freshly squeeze orange juice*
- 1/2 pint heavy whipping cream
- 1 to 2 tbsp powdered sugar, plus additional for dusting (if preferred)
- 1/4 tsp orange extract
Skylar Rae cherries add incredible sweetness to this orange-zested shortcake recipe. A great twist on a classic summer dessert recipe!
Yield4 to 8 servings
- Position rack in middle of oven and preheat to 325 degrees F.
- Grease loaf pan (with cooking spray or butter, as preferred) and dust interior sides and bottom of pan with flour, shaking off and discarding excess flour once pan is well coated; set aside (this step will help in removing loaf from pan once baked and cooled).
- In a large bowl, combine flour, salt, baking powder, and orange zest. Use whisk to mix ingredients well. Set aside.
- Place butter and sugar in the bowl of a heavy duty mixer fitted with paddle attachment and beat on medium speed for 5 minutes, until creamy and light.
- Add eggs to creamed mixture, one at a time. When eggs are fully incorporated, add vanilla.
- Continue until just combined.
- Reduce mixer speed to low and beat in one-third of flour mixture; then add one-third of yogurt. Stop mixer and scrap down sides.
- Continue adding flour, then yogurt, in thirds, stopping and scraping down sides of mixer in between each step until all of flour mixture and yogurt have been incorporated.
- Pour batter into prepped loaf pan, lightly smoothing top to level.
- Bake in preheated oven for approximately 30 to 40 minutes, until golden and toothpick tester inserts and removes clean.
- Remove from oven and let cool on rack for 15 to 20 minutes.
- Remove loaf from pan and place on rack to finish cooling.
- Meanwhile, in a small bowl mix whipping cream, powdered sugar and orange extract, until just light and fluffy. Set aside or cover and place in refrigerator.
- Once cake is cooled, slice lengthwise in half, and then each half in half again to get 4 rectangles (or each half in thirds to get more rounds).
- Using an approximate 3 ½-inch round cookie cutter, cut 2 rounds from each of the 4 rectangles to get 8 rounds. Depending on whether you are making 4 platings (using 2 cake rounds per plating), 8 platings (using 1 cake round per plating), or 10 to 12 platings (cutting loaf into 6 layers); place one round on serving plate, top with dollop of whipped cream and a tumble of fresh cherries; repeat, if tiering cakes.
- Dust with powdered sugar, if preferred. Serve immediately.
- Calories: 447.5
- Fat Content: 29.1g
- Protein Content: 5.5g
- Carbohydrate Content: 43g
- Fiber Content: 1.3g
- Sugar Content: 25.3g
- Cholesterol Content: 156.7mg
- Sodium Content: 264.1mg