Warm, tender shortcake filled with slicesof bright green kiwifruit and sweetened whipped cream, servedatop a drizzle of red raspberry sauce.
Recipe: KiwiBerry Shortcake
2 cups buttermilk baking mix3 tablespoons granulated sugar1/2 cup milk5 to 6 California kiwifruitRaspberry Sauce (recipe below)Sweetened whipped creamFresh or frozen whole raspberriesMint leaves to garnish
Makes 5 to 6 servings.
Raspberry Sauce: Infood processor or blender, puree 1 (10-ounce) package frozenred raspberries in syrup, thawed. Over saucepan, strain berriesthrough a fine sieve, pressing with the back of a spoon. Discardseeds. Stir in 1 teaspoon cornstarch. Bring to boil, stirringconstantly, until slightly thickened. Cool; cover and chill.
Recipe provided courtesy of CaliforniaKiwifruit Commission.
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