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Ruby Grapefruit and Shortcakes

Tender biscuits are filled with sweetened cream and grapefruit sections for a wonderful, wintry spin on strawberry shortcake.—Karla Johnson, East Helena, Montana

10 ServingsPrep: 35 min. Bake: 15 min. + cooling

Ingredients

2 cups all-purpose flour
2 cups cake flour
1/2 cup plus 1 tablespoon sugar, divided
2-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup cold butter
1-1/3 cups buttermilk
1/2 cup crystallized ginger, finely chopped
2 tablespoons heavy whipping cream
FILLING:
1 cup ruby red grapefruit juice
3 tablespoons sugar
2 cans (15 ounces each) grapefruit sections, drained
GINGER WHIPPED CREAM:
1-1/2 cups heavy whipping cream
2 tablespoons confectioners' sugar
2 tablespoons finely chopped crystallized ginger

Directions

In a large bowl, combine the flours, 1/2 cup sugar, baking powder,
baking soda and salt. Cut in butter until mixture resembles coarse
crumbs. Stir in buttermilk and ginger just until moistened.
Turn onto a lightly floured surface; knead 8-10 times. Pat or roll
out to 1-in. thickness; cut with a floured 3-in. biscuit cutter.

2 of 2

Ruby Grapefruit and Shortcakes (continued)

Directions (continued)

Place 2 in. apart on an ungreased baking sheet. Brush tops with
cream; sprinkle with remaining sugar. Bake at 400° for 12-15
minutes or until golden brown.
Meanwhile, place grapefruit juice and sugar in a small saucepan.
Bring to a boil; cook until liquid is reduced by half. Remove from
the heat. Add grapefruit; toss gently to coat.
In a large bowl, beat cream until it begins to thicken. Add
confectioners' sugar; beat until stiff peaks form. Fold in ginger.
Split warm shortcakes in half horizontally. Spoon filling over
bottoms; replace tops and garnish with whipped cream. Yield: 10
servings.

To Make Ahead: Grapefruit mixture can be made the day before serving. For best results, make biscuits the same day that they are served.

Nutrition Facts: 1 shortcake with 1/4 cup filling and 1/4 cup whipped cream equals 606 calories, 29 g fat (18 g saturated fat), 90 mg cholesterol, 562 mg sodium, 81 g carbohydrate, 2 g fiber, 8 g protein.