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
Lime Poppy Seed Shortcakes Recipe
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TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES: 8 servings
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
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- 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.
Nutritional Facts
1 each: 511 calories, 30g fat (19g saturated fat), 95mg cholesterol, 415mg sodium, 55g carbohydrate (28g sugars, 3g fiber), 6g protein.
Courtesy: Taste of Home
