Nineties Fruit Shortcake

Name: Nineties Fruit Shortcake
Yield: 6 - 8 servings
Ingredients: 2 1/4 cups (560 mL) instant pancake mix; 3 tbsp (45 mL) sugar; Grated zest from 1 orange; 1/3 cup (80 mL) freshly squeezed orange juice; 1/3 cup (80 mL) Milk; 3 tbsp (45 mL) raspberry jam; 1 1/2 cup (375 mL) 35 % cream; 4 oranges peeled and sliced; Fresh mint leaves; Fresh whole raspberries or frozen raspberries

This is the Nineties Fruit Shortcake recipe.

Prep: 20 min - 25 min
Cooking: 10 min

Yields 6 - 8 servings

Ingredients

2 1/4 cups (560 mL) instant pancake mix
3 tbsp (45 mL) sugar
Grated zest from 1 orange
1/3 cup (80 mL) freshly squeezed orange juice
1/3 cup (80 mL) Milk
3 tbsp (45 mL) raspberry jam
1 1/2 cup (375 mL) 35 % cream
4 oranges peeled and sliced
Fresh mint leaves
Fresh whole raspberries or frozen raspberries

READY FOR REWARDS?

Preparation

Preheat oven to 425 °F (220 °C).

In large bowl, combine pancake mix, 2 tbsp (30 mL) sugar and orange rind. Stir in orange juice and milk gradually. On floured surface, knead dough for few minutes.

Gather dough to shape into ball. Roll out into 6- x 4-inch (15 x 10 cm) rectangle with rolling pin. With knife, cut rectangle in 6 2-inch (5 cm) squares. Place squares 2-inch (5 cm) apart on cookie sheet and sprinkle with remaining sugar. Bake for 10 minutes or until lightly golden. Let cool.

Slice cookies in half lengthwise. Spread each cookie half with raspberry jam and set aside. With electric mixer, whip cream until stiff. Cover bottom cookie halves with orange slices and coat with whipped cream. Top with other cookie halves and coat again with whipped cream.

Garnish with mint leaves and whole raspberries.