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Citrus Raspberry Shortcakes

 Citrus Raspberry Shortcakes
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.
8 ServingsPrep: 20 min. Bake: 20 min. + cooling


  • 3 cups fresh raspberries
  • 3 tablespoons sugar
  • 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


  • 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.

2 of 2

Citrus Raspberry Shortcakes (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.