Is orange blossom water safe to bake with?

Absolutely! Orange blossom water is 100% safe for baking and cooking. It’s been used in traditional recipes for centuries. Just make sure to use a food-grade version — the kind labeled for culinary use — to keep things tasty and safe. When making orange blossom in strawberry shortcake , a little goes a long way, so start with just a teaspoon and adjust to taste.

How much orange blossom water should I use in desserts?

Less is more! Typically, 1–2 teaspoons of orange blossom water are enough to flavor an entire batch of dessert. For delicate recipes like orange blossom in strawberry shortcake , you don’t want the floral notes to overpower the sweet berries and whipped cream.

What can I substitute for orange blossom water?

If you can’t find orange blossom water easily, don't worry. Rose water is a close floral cousin, but use it sparingly since it's much stronger. You could also try a tiny splash of citrus zest (like orange or lemon) if you want to keep that fresh brightness without the floral tones. However, for an authentic orange blossom in strawberry shortcake experience, nothing beats the real thing!

Does orange blossom overpower the flavor of strawberries?

Not at all — if you use it correctly! In fact, orange blossom is famous for enhancing fruity flavors rather than hiding them. A few drops can brighten strawberries, making them taste even juicier and more vibrant. When preparing your orange blossom in strawberry shortcake , stick to the recipe’s measurements, and you’ll enjoy a balanced, refreshing burst of flavor in every bite.

Orange Blossom in Strawberry Shortcake

Description

Discover how adding orange blossom in strawberry shortcake creates a fresh, fragrant twist on the classic dessert, bursting with floral and fruity flavors.

Ingredients

Scale

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
2/3 cup whole milk
1 tablespoon orange blossom water
2 cups fresh strawberries, sliced
2 tablespoons sugar
1 teaspoon orange blossom water (for strawberries)
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon orange blossom water (for whipped cream)

Instructions

Preheat oven to 425°F (220°C) and prepare a baking sheet.
Mix flour, sugar, baking powder, and salt; cut in cold butter.
Add milk mixed with orange blossom water; form dough.
Cut dough into rounds and bake until golden.
Toss strawberries with sugar and orange blossom water; set aside.
Whip cream, powdered sugar, and orange blossom water until soft peaks form.
Assemble by layering shortcake, strawberries, and whipped cream.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Lunch
Cuisine: American

Nutrition

Calories: 280 kcal
Sugar: 14 g
Sodium: 180 mg
Fat: 15 g
Saturated Fat: 9 g
Unsaturated Fat: 4 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 45 mg

Keywords: orange blossom in strawberry shortcake, floral desserts, strawberry shortcake variations, orange blossom water baking, Mediterranean flavors