Citrus Raspberry Shortcakes Recipe

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Citrus Raspberry Shortcakes Recipe

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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.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + cooling

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

Nutritional Facts

1 each: 426 calories, 27g fat (15g saturated fat), 75mg cholesterol, 400mg sodium, 43g carbohydrate (15g sugars, 4g fiber), 5g protein.

  • 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
  1. In a small bowl, combine raspberries and sugar; cover and refrigerate until serving.
  2. 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.
  3. 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.
  4. Cut biscuits in half horizontally. Spoon berries onto bottom halves. Top with whipped cream if desired; replace biscuit tops. Serve immediately. Yield: 8 servings.
Originally published as Citrus Raspberry Shortcakes in Simple & Delicious May/June 2008, p11

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