SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Minty Summer Shortcake

Makes: 6 servings
Prep 25 mins Bake 425°F 12 mins Stand 30 mins
Minty Summer Shortcake
Ingredients
  • 1 2/3  cups  all-purpose flour
  • 1/4  cup  sugar
  • 1 1/2  teaspoons  baking powder
  • 1/4  teaspoon  baking soda
  • 1/4  teaspoon  salt
  • 1/2  cup  butter
  • 3  tablespoons  finely chopped crystallized ginger
  • 2/3  cup  buttermilk
  • 3  cups  chopped, peeled, and pitted mangoes or peaches
  • 1 1/2  cups  sliced strawberries
  • 1/4  cup  lightly packed fresh mint leaves, finely chopped
  • 2  tablespoons  honey
  • 2  teaspoons  lemon juice
  • 1  cup  creme fraiche
  • 1  tablespoon  sugar
Directions

1. Preheat oven to 425 degree F. Stir together flour, 1/4 cup sugar, the baking powder, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in ginger. Make a well in center of flour mixture. Add buttermilk all at once. Using a fork, stir just until moistened. Turn dough out onto a lightly floured surface. Knead gently for 4 to 6 strokes or just until dough holds together. Lightly roll dough to a 6x7-1/2-inch rectangle (about 3/4 inch thick). Cut into six 3x2-1/2-inch rectangular biscuits. Place 1 inch apart on ungreased baking sheet. Bake 12 minutes or until golden brown. Cool biscuits on a wire rack.

2. In a bowl combine mangoes or peaches, strawberries, mint, honey, and lemon juice. Let stand 30 to 60 minutes. Combine creme fraiche and 1 tablespoon sugar; chill until needed. To assemble, split biscuits. Place bottom halves on dessert plates. Top with creme fraiche. Spoon fruit mixture over creme fraiche. Replace biscuit tops. Makes 6 servings.

Nutrition Facts (Minty Summer Shortcake)
  • Servings Per Recipe 6,
  • cal. (kcal) 553,
  • Fat, total (g) 32,
  • chol. (mg) 98,
  • sat. fat (g) 20,
  • carb. (g) 64,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 3,
  • sugar (g) 35,
  • pro. (g) 5,
  • vit. A (IU) 4762,
  • vit. C (mg) 44,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 77,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 460,
  • Potassium (mg) 283,
  • calcium (mg) 121,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe