Show Subscription Form




Ruby Grapefruit and Shortcakes Recipe

Publisher Photo
Tender biscuits are filled with sweetened cream and grapefruit sections for a wonderful, wintry spin on strawberry shortcake.—Karla Johnson, East Helena, Montana
TOTAL TIME: Prep: 35 min. Bake: 15 min. + cooling
MAKES:10 servings
TOTAL TIME: Prep: 35 min. Bake: 15 min. + cooling
MAKES: 10 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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. 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.
  3. 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.
  4. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold in ginger.
  5. 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.
Originally published as Ruby Grapefruit and Shortcakes in Taste of Home Christmas Annual Annual 2010, p155

Nutritional 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.

Reviews for Ruby Grapefruit and Shortcakes

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT