Charlotte Russe Shortcakes

Ingredients

• 1 cup (136 g) all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon fine sea salt
• 1 cup (200 g) granulated sugar
• Finely grated zest of 1 medium orange
• ½ cup (120 ml) whole milk
• 2 tablespoons (28 g) unsalted butter
• 2 tablespoons olive oil
• 1 teaspoon pure vanilla extract
• ½ teaspoon Fiori di Sicilia, or an additional ½ teaspoon vanilla extract
• 2 large eggs, at room temperature
• About 3 cups (500 g) strawberries, hulled and cut into bite-size pieces
• 3 to 4 tablespoons granulated sugar, for the berries
• A squeeze of fresh lemon juice (optional)
• 2 cups (480 ml) very cold heavy cream
• 1½ tablespoons confectioners’ sugar
• 3 tablespoons very cold sour cream
• Juice of 1 orange, for moistening the cakes

Instructions

1. Center a rack in the oven and preheat to 350°F (175°C). Coat nine wells of two jumbo muffin pans with baker’s spray, or butter and flour them well.
2. Whisk the flour, baking powder, and salt together in a medium bowl.
3. Put the granulated sugar in a large mixing bowl, grate the orange zest over it, and rub the zest into the sugar with your fingertips until fragrant.
4. Combine the milk and butter in a small saucepan and heat just until the butter melts and the milk is steaming. Remove from the heat and stir in the olive oil, vanilla, and Fiori di Sicilia.
5. Using a stand mixer or hand mixer, beat the eggs and orange sugar on medium-high speed for 4 to 5 minutes, until very pale, thick, and ribbon-like.
6. Fold the dry ingredients into the egg mixture in two additions. Slowly pour in the warm milk mixture while folding gently, just until the batter is smooth. Divide evenly among the nine prepared wells.
7. Bake for 20 to 24 minutes, until the tops are domed and golden, spring back when lightly pressed, and a tester comes out clean. Cool in the pans for 5 minutes, then release the cakes and cool completely on a rack.
8. While the cakes cool, toss the strawberries with 3 tablespoons sugar and a squeeze of lemon juice, if using. Taste and add the remaining tablespoon sugar if needed. Let stand for at least 20 minutes so the berries become juicy.
9. For the cream, beat the cold heavy cream and confectioners’ sugar until it begins to thicken. Add the cold sour cream and continue beating just until firm, billowy peaks form. Do not overbeat.
10. Slice each cooled cake horizontally into two or three layers. Lightly spoon or brush fresh orange juice over the cut sides. Layer the cakes with generous spoonfuls of whipped cream and sugared berries, then crown each with more cream and berries. Serve soon after assembling.