- Level: Easy
- Total: 32 min
- Prep: 20 min
- Cook: 12 min
- Yield: about 15 shortcakes
Ingredients
Berries:
1 pound frozen blueberries
1/3 cup sugar
1/4 cup freshly squeezed orange juice
1 teaspoon orange zest
Shortcake:
2 1/3 cups complete box biscuit mix
1/2 cup freshly squeezed orange juice
3 tablespoons sugar
3 tablespoons butter, melted
Topping:
8 ounces non-dairy whipped topping, thawed
1/4 teaspoon orange extract
Directions
- Preheat oven to 425 degrees F.
- For berries: In a small bowl, combine berries, sugar, orange juice and orange zest. Chill in refrigerator for about 15 minutes.
- For shortcake: In a bowl, combine box biscuit mix, orange juice, sugar and butter until soft dough forms (the orange juice will substitute for water in the boxed biscuit mix directions). Using standard-size ice cream scoop, scoop dough onto ungreased cookie sheet. Bake for 10 to 12 minutes or until golden brown.
- For topping: Stir orange extract into thawed non-dairy whipped topping. Do not overmix.
- Split shortcakes and top with berries and topping mixture.
