Rum-Berry Shortcake
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 59.16 ml orange blossom honey
- 44.37 ml dark rum or 44.37 ml orange juice
- 4.92 ml finely shredded lime peel
- 29.58 ml lime juice
- 946.36 ml mixed berries, such as blueberries,red raspberries,golden raspberries,black raspberries,and sliced strawberries
- 6 large snickerdoodles or 6 large sugar cookies
- whipped dairy dessert topping
- toasted coconut (optional)
directions
- In a medium serving bowl stir together honey, rum or orange juice, lime peel, and lime juice.
- Add berries; stir gently to mix.
- Let stand at room temperature at least 15 minutes, or refrigerate up to 1 hour.
- On large serving tray, arrange cookies next to bowl of berries.
- Place whipped topping in bowl of ice.
- Place toasted coconut in another bowl.
- To serve, have each person assemble his or her own shortcakes on dessert plates by spooning berries over cookies, then adding whipped topping or coconut.
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RECIPE SUBMITTED BY
Dancer
Guelph, 0