This simple Strawberry Shortcake Orange Blossom Stack was inspired by the iconic Strawberry Shortcake that is served at Boccali’s restaurant in Ojai, California. Since 1986, the Boccali family has been serving up their decadent mile-high Strawberry Shortcake with rave reviews! Our take on their classic recipe adds a bit of bright California citrus flavor to every delicious layer of this dessert. We recommend pairing it with a glass of sparkling rosé or Muscat/Moscato, but it will work with any of your favorite dessert wines too.
- 1 1/4 cup (180 g) flour
- 3/4 cup (80g) almond flour
- 2 teaspoons (8 g) baking powder
- ¼ teaspoon (1.5 g) coarse kosher salt
- Zest of 1 orange
- 2 eggs
- 1 cup (190 g) granulated sugar
- 1/2 cup (113 g, 1 stick) butter, melted
- 1 cup (250 ml) milk
- 6 cups (900 g) strawberries, quartered if large, halved if small
- 1/4 cup honey
- juice of ½ an orange, approximately ⅓ cup (75 mL)
- 1 cup (250 ml) heavy whipping cream
- 1/4 cup (25 g) powdered sugar
- 1 teaspoon (5ml) orange blossom water
Prep time: 20 minutes
Cook time: 25-30 minutes
Essential equipment: 8×8-inch square (or round) baking pan, electric mixer
To make the cake:
Preheat the oven to 375° F (190°C) and line an 8×8″ 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.
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 375° F.
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.
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.