Lime Poppy Seed Shortcakes Recipe

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Lime Poppy Seed Shortcakes Recipe
Lime Poppy Seed Shortcakes Recipe photo by Taste of Home
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Lime Poppy Seed Shortcakes Recipe

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5 1
Publisher Photo
Tropical flavors are right at home in this fresh-flavored shortcake. It makes an elegant statement at brunch or as the finale to a summer meal. —Taste of Home Test Kitchen
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 blueberries
  • 1 cup chopped peeled mango
  • 2 tablespoons brown sugar
  • BISCUITS:
  • 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
  • TOPPING:
  • 1 cup (8 ounces) sour cream
  • 1/4 cup packed brown sugar

Directions

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 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.
Originally published as Lime Poppy Seed Shortcakes in Simple & Delicious May/June 2008, p10

Nutritional Facts

1 each: 511 calories, 30g fat (19g saturated fat), 95mg cholesterol, 415mg sodium, 55g carbohydrate (28g sugars, 3g fiber), 6g protein.

  • 3 cups fresh blueberries
  • 1 cup chopped peeled mango
  • 2 tablespoons brown sugar
  • BISCUITS:
  • 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
  • TOPPING:
  • 1 cup (8 ounces) sour cream
  • 1/4 cup packed brown sugar
  1. In a large bowl, combine the blueberries, mango and brown sugar; cover and refrigerate until serving.
  2. 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.
  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. In a small bowl, combine the topping ingredients.
  4. 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.
Originally published as Lime Poppy Seed Shortcakes in Simple & Delicious May/June 2008, p10

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