Orange Quick Bread
- Original Almondmilk
- Shelf Stable Original Almondmilk
- Cook Time
- 150 Minutes
- Difficulty
- Easy
Total Fat | 65g |
Total Carbohydrates | 32g |
Cholesterol | 130mg |
Sodium | 135mg |
Dietary Fiber | 9g |
Sugars | 17g |
Protein | 19g |
Shortcake:
Strawberry Topping:
Shortcake
Preheat oven to 350°F. Line a baking sheet with parchment.
Combine flour, 1 tablespoon sugar, salt and baking powder in a bowl. Add butter and cut in using 2 knives or a pastry blender until the butter is pea-sized. Add egg and egg white to flour mixture and stir with a fork just until combined. Sir in ice water, 1 teaspoon at a time, just until dough forms.
Turn dough onto prepared baking sheet and pat into an 8” disk. Sprinkle the top with 1 tablespoon sugar; press lightly. Bake at 350F for 12 minutes or until set in the middle and browned on the edges. Transfer on parchment from baking sheet to a wire rack. Cool to room temperature.
Strawberry Topping
Combine strawberries and the remaining tablespoon sugar in a bowl; let stand 15 minutes. Slice shortcake into 8 wedges. Top each with whipped cream and strawberries. Layer with second piece of shortbread and top with more cream and berries. Serve immediately.