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Citrus Raspberry Shortcakes Recipe

Our Test Kitchenlightly flavored these tender biscuits with orange and almond. They’re the perfect base for a spoonful of fresh raspberries and whipped cream.

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Citrus Raspberry Shortcakes Recipe

Prep: 20 min. Bake: 20 min. + cooling

Yield: 8 Servings

20 20 40

Ingredients

3 cups fresh raspberries
3 tablespoons sugar
BISCUITS:
2 cups all-purpose flour
1/4 cup plus 1 tablespoon sugar, divided
3 teaspoons baking powder
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1/2 teaspoon salt
1 cup heavy whipping cream
1/2 cup plus 1 tablespoon butter, melted, divided
1/4 cup finely chopped pecans
Whipped cream, optional

Directions

In a small bowl, combine raspberries and sugar; cover and refrigerate until serving.
In a large bowl, combine the flour, 1/4 cup sugar, baking powder, lemon peel, orange peel and salt. In a small bowl, combine cream and 1/2 cup butter; stir into dry ingredients until a thick batter forms. Gently stir in pecans.
Drop by 1/3 cupfuls onto a greased baking sheet. Brush with remaining butter; sprinkle with remaining sugar. Bake at 375° for 18-20 minutes or until golden brown. Remove to wire racks to cool.
Cut biscuits in half horizontally. Spoon berries onto bottom halves. Top with whipped cream if desired; replace biscuit tops. Serve immediately. Yield: 8 servings.

Nutritional Facts 1 serving (calculated without whipped cream) equals 426 calories, 27 g fat (15 g saturated fat), 75 mg cholesterol, 400 mg sodium, 43 g carbohydrate, 4 g fiber, 5 g protein.

Originally published as Citrus Raspberry Shortcakes in Simple & Delicious May/June 2008, p11