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Lime Poppy Seed Shortcakes

 Lime Poppy Seed Shortcakes
Tropical flavors are right at home in this fresh-flavored shortcake from our Test Kitchen. It makes an elegant statement at brunch or as the finale to a summer meal.
8 ServingsPrep: 20 min. Bake: 20 min. + cooling


  • 3 cups fresh blueberries
  • 1 cup chopped peeled mango
  • 2 tablespoons brown sugar
  • 2 cups all-purpose flour
  • 1/4 cup plus 1 tablespoon sugar, divided
  • 4 teaspoons poppy seeds
  • 3 teaspoons baking powder
  • 1-1/2 teaspoons grated lime peel
  • 1/2 teaspoon salt
  • 1 cup heavy whipping cream
  • 1/2 cup plus 1 tablespoon butter, melted, divided
  • 1 cup (8 ounces) sour cream
  • 1/4 cup packed brown sugar


  • In a large bowl, combine the blueberries, mango and brown sugar;
  • cover and refrigerate until serving.
  • In another large bowl, combine the flour, 1/4 cup sugar, poppy seeds,
  • baking powder, lime peel and salt. In a small bowl, combine cream
  • and 1/2 cup butter; stir into dry ingredients until a thick batter
  • forms.
  • Drop by 1/3 cupfuls onto a greased baking sheet. Brush with remaining

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Lime Poppy Seed Shortcakes (continued)

Directions (continued)

  • butter; sprinkle with remaining sugar. Bake at 375° for 18-20
  • minutes or until golden brown. Remove to wire racks to cool. In a
  • small bowl, combine the topping ingredients.
  • To assemble, split shortcakes in half. Place cake bottoms on dessert
  • plates. Top each with about 1/3 cup fruit mixture and 2 tablespoons
  • topping. Replace shortcake tops. Yield: 8 servings.
Nutritional Facts: 1 serving equals 511 calories, 30 g fat (19 g aturated fat), 95 mg cholesterol, 415 mg sodium, 55 g carbohydrate, 3 g fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.