Orange Shortcake Recipe

This delectable and gorgeous looking Orange Shortcake is so flavorful that anyone takeing a bite of it can't just stop with one. Quick and simple, try out this Orange Shortcake; all your dear ones are going to love this, coz it's so packed with love and care!


Difficulty LevelMediumHealth IndexAverage
Interest Group


 Flour3 Cup (48 tbs)
 Milk1 1⁄4 Cup (20 tbs)
 Melted butter2 Tablespoon
 Baking powder4 1⁄2 Teaspoon
 Sugar1⁄2 Cup (8 tbs)
 Salt1⁄4 Teaspoon
 Butter1 Tablespoon
 Corn flour1 1⁄2 Tablespoon
 Orange juice1 Cup (16 tbs)
 Boiling water1 Cup (16 tbs)
 Lemon juice2 Tablespoon
 Oranges4 Large

Nutrition Facts

Serving size: Complete recipe

Calories 2855 Calories from Fat 453

% Daily Value*

Total Fat 52 g79.4%

Saturated Fat 29.2 g146.2%

Trans Fat 0 g

Cholesterol 125 mg

Sodium 2402.6 mg100.1%

Total Carbohydrates 554 g184.8%

Dietary Fiber 31.1 g124.3%

Sugars 215.9 g

Protein 56 g112.4%

Vitamin A 74.8% Vitamin C 834.6%

Calcium 243.1% Iron 119.6%

*Based on a 2000 Calorie diet


Pastry: Sift together the dry ingredients.
Cut the butter in with a knife until it is crumbly.
Add the milk, a little at a time, using only enough to combine all the ingredients.
Place half the pastry in a greased 9" glass oven plate, and pour the melted butter over it.
Place the remaining half of the pastry on top of the buttered layer.
Bake at 425°F for about 30 minutes.
Peel and cut the oranges into sections.
Remove the top layer of pastry and place half the orange sections on top of the bottom layer of pastry.
Replace top layer of pastry on the layer of orange sections and cover it with the remaining orange sections in a wheel.
Place odd ones with the cherries in the centre, like a hub, and serve hot from the dish and hand around the sauce.
Sauce: Mix sugar, salt and cornflour and add the water slowly, stirring all the time.
Cook over a low heat until thickened, then stirring all the time, cook until the cornflour is cooked.
Add orange juice lemon juice and butter and hand with cake.