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Ruby Grapefruit and Shortcakes

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


  • 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
  • 1 cup ruby red grapefruit juice
  • 3 tablespoons sugar
  • 2 cans (15 ounces each) grapefruit sections, drained
  • 1-1/2 cups heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 2 tablespoons finely chopped crystallized ginger


  • 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.
  • 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.
  • 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.
  • In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold in ginger.
  • Split warm shortcakes in half horizontally. Spoon filling over bottoms; replace tops and garnish with whipped cream.
To Make Ahead: Grapefruit mixture can be made the day before serving. For best results, make biscuits the same day that they are served.
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