Photo: Racin' Raspberry Shortcake Recipe
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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By v.evey.lover_11...
Gardnerm, MA
on April 30, 2009
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However, the cookies do not taste like cake after the sauce/jam softens them, as Sandra said they would. They taste like soggy cookies. Store-bought shortcake shells and homemade whipped cream would be better. And I'd probably leave out the alcohol. Too potent.
By carmelrh_1471622
Spring, TX
on July 23, 2008
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I used this recipe with poundcake and homemade whip cream and it was awesome! I've never liked the homemade whip cream.
By Chef #589386
Woodstock, GA
on February 12, 2008
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I say very good because I made this my way. I made homemade shortcakes (Betty Crocker recipe I used fresh whipped cream and flavored that with the Chambord liquor and 10x sugar. I used 2 bags of whole frozen raspberries and 1 pint fresh for decoration. It was great. 100% homemade and raves.
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