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KiwiBerry Shortcake recipe

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

  • To make biscuits, stir together bakingmix and sugar in a bowl. Add milk and stir until soft dough forms.Place on board slightly dusted with flour. Roll dough in flourand shape into ball; knead 10 times. Pat to 1/2-inch thick. Cutout 5 to 6 biscuits with lightly floured 3-inch round shapedcookie cutter. Place 2-inches apart on ungreased cookie sheet.Bake at 450°F for 9 to 11 minutes or until lightly browned.Cool.
  • Peel and slice kiwifruit thinly.
  • Drizzle a small amount of Raspberry Sauceon dessert plates.
  • To assemble shortcake, slice biscuit inhalf crosswise. Place bottom half of biscuit on sauce. Top withseveral slices of kiwifruit. Dollop with a bit of whipped creamand drizzle with a small amount of sauce. Top with other halfof biscuit. Dollop top with a little more whipped cream and adda few more slices of kiwi. Garnish with raspberries and mint.

    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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  • Comments

    1 Comment


    Some of the following recipes call for KiwiBerrie puree, so here are several ways that we have made it. For small batches we process ripe fruit with a squeezo, a small hand crank unit, which can be found in most hardware stores.

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