Rum-Berry Shortcake

For a crunchy twist on traditional shortcakes, substitute bakery-fresh snickerdoodles and pile on honey-citrus berries, whipped dessert topping, and toasted coconut.

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

Rate This!

  • Makes: 6 servings
  • Prep: 15 mins
  • Chill: 1 hr

Rum-Berry Shortcake

Reviews (0)

Rate This!

Directions

  1. 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.
  2. 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. Makes 6 servings.
Pin
Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (Rum-Berry Shortcake)

  • Per serving:
  • 335 kcal ,
  • 10 g fat
  • (2 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 15 mg chol. ,
  • 153 mg sodium ,
  • 57 g carb. ,
  • 3 g fiber ,
  • 35 g sugar ,
  • 3 g pro.
rate this recipe!
add review

Reviews (0)


Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close