Racin' Raspberry Shortcake

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  • Level: Easy
  • Total: 22 min
  • Prep: 15 min
  • Cook: 7 min
  • Yield: 5 servings
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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


  1. Combine raspberries, sugar, liqueur and orange juice concentrate in a bowl and combine with rubber spatula. Transfer to medium saucepan.
  2. 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.
  3. Combine the orange extract and whipped topping and set aside.
  4. 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.