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Citrus Raspberry Shortcakes

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 zest
  • 1 teaspoon grated orange zest
  • 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

  • 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 zest, orange zest 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.

Nutrition Facts

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

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