Racin' Raspberry Shortcake

Total Time:
22 min
Prep:
15 min
Cook:
7 min

Yield:
5 servings
Level:
Easy

Ingredients
  • 3/4 pound raspberries plus more for garnish
  • 1/2 cup sugar
  • 1 tablespoon raspberry liqueur (recommended: Chambord)
  • 1 tablespoon orange juice concentrate
  • 1 teaspoon orange extract
  • 1 container whipped topping
  • 10 shortbread cookies (recommended: Pepperidge Farm Chessmen or Walkers Shortbread)
  • 1 orange, zested
Directions

Combine raspberries, sugar, liqueur and orange juice concentrate in a bowl and combine with rubber spatula. Transfer to medium saucepan.

Place saucepan on the side burner of a propane grill, heat mixture on medium heat. Let simmer for 5 to 7 minutes to make compote.

Combine the orange extract and whipped topping and set aside.

On a serving platter, place 1 shortbread cookie face up, top with a spoonful of raspberry compote, a dollop of whipped topping, and place a second cookie (or other half of shortbread biscuit) on top. Garnish with a dollop of whipped topping, several raspberries and orange zest.


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