Winter Citrus Skillet Shortcake

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Forgo the fuss of making individual desserts with this easy pat-in-the-pan dough that bakes up to one large shortcake. Simply slice and serve!

Winter Citrus Skillet Shortcake
 
Makes 6 to 8 servings
Ingredients
  • 6 navel oranges
  • 4 grapefruits
  • ¾ cup plus 1 tablespoon granulated sugar, divided
  • 3 cups self-rising flour
  • ½ teaspoon kosher salt
  • 1 cup sour cream
  • ½ cup heavy whipping cream
  • ¼ cup unsalted butter, melted and cooled
  • 1½ cups cold heavy whipping cream
  • 2 tablespoons confectioners’ sugar
Instructions
  1. Zest oranges to measure 2 teaspoons zest; reserve zest.
  2. Peel oranges and grapefruits. Working over a large bowl, section oranges and grapefruits into bowl; squeeze citrus membranes into bowl with fruit, discarding seeds. Stir ¼ cup granulated sugar into fruit; cover and reserve.
  3. Spray a 10-inch cast-iron skillet with cooking spray.
  4. In a large bowl, whisk together flour, salt, ½ cup granulated sugar, and 1 teaspoon reserved zest. In a medium bowl, whisk together sour cream, ½ cup cream, and melted butter. Stir sour cream mixture into flour mixture until well combined. Using lightly floured hands, pat dough into prepared skillet, pushing edges of dough inward to create a slight dome. Refrigerate until firm, about 30 minutes.
  5. Preheat oven to 425°. Sprinkle remaining 1 tablespoon granulated sugar onto dough.
  6. Bake until golden brown and a wooden pick comes out clean, 18 to 20 minutes. Let cool in skillet on a wire rack for 10 minutes. Remove from skillet, and let cool on a wire rack for 20 minutes.
  7. In a medium bowl, beat cold cream, confectioners’ sugar, and remaining 1 teaspoon reserved zest with a mixer at medium-high speed until soft peaks form.
  8. Halve shortcake horizontally; fill and top with whipped cream and reserved fruit mixture as desired. Cut into wedges; serve immediately.
Notes
KITCHEN TIP-If you prefer to thicken the accumulated citrus juices before serving, bring the juice (without fruit segments) and ¼ cup granulated sugar to a boil in a small saucepan; simmer for about 5 minutes until thickened. Let the liquid cool completely before adding it to the fruit.