Oranges, pineapple, and toasted coconut give this winter dessert a tropical brightness.
Yield: 10 servings (serving size: 1 filled shortcake)
More From Cooking Light
Amount per serving
- Calories: 251
- Calories from fat: 26%
- Fat: 7.3g
- Saturated fat: 5.1g
- Monounsaturated fat: 1.3g
- Polyunsaturated fat: 0.3g
- Protein: 4.2g
- Carbohydrate: 42.9g
- Fiber: 2.3g
- Cholesterol: 12mg
- Iron: 1.5mg
- Sodium: 279mg
- Calcium: 97mg
- 2 cups all-purpose flour (about 9 ounces)
- 1/3 cup sugar
- 2 teaspoons baking powder
- 2 teaspoons grated orange rind
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup chilled butter, cut into small pieces
- 1/3 cup fat-free buttermilk
- 3 tablespoons frozen orange juice concentrate, thawed
- 1 tablespoon vanilla extract
- Cooking spray
- 1 teaspoon water
- 1 large egg white, lightly beaten
- 1 teaspoon sugar
- 1/4 cup fresh orange juice
- 1/4 teaspoon cornstarch
- 1/4 teaspoon vanilla extract
- 3 cups navel orange sections (about 2 large oranges)
- 1 cup chopped fresh pineapple
- 1 cup frozen reduced-calorie whipped topping, thawed
- 2/3 cup flaked sweetened coconut, toasted
- Preheat oven to 375°.
- To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine buttermilk, juice concentrate, and 1 tablespoon vanilla. Add buttermilk mixture to flour mixture; stir just until moist. Turn dough out onto a lightly floured surface; knead dough lightly 5 to 6 times. Let dough stand for 10 minutes. Gently pat dough to a 1/2-inch thickness with lightly floured hands. Cut dough into 10 (2-inch) squares. Place dough squares 2 inches apart on a baking sheet coated with cooking spray.
- Combine 1 teaspoon water and egg white. Brush egg white mixture over dough; sprinkle evenly with 1 teaspoon sugar. Bake at 375° for 13 minutes or until golden. Remove shortcakes from pan; cool on a wire rack.
- To prepare filling, combine 1/4 cup juice and cornstarch in a small saucepan over medium-high heat; bring to a boil. Cook 1 minute. Remove from heat, and stir in 1/4 teaspoon vanilla. Combine orange sections and pineapple in a medium bowl. Drizzle cornstarch mixture over fruit; toss gently to combine. Cover and chill.
- Split the shortcakes in half horizontally using a serrated knife. Spoon about 1/4 cup fruit mixture over the bottom half of each shortcake; top each serving with about 1 1/2 tablespoons whipped topping, about 1 tablespoon toasted coconut, and the top of the shortcake.
- Shortcake Tips:
- When mixing the dough for shortcakes, use a light hand and work quickly for the most tender cakes. If the recipe calls for kneading the dough, knead lightly only a few times so the dough doesn't become overworked.
- Use a serrated knife to split the shortcakes. It will cut through the cakes without crumbling them.
- You can bake the shortcakes up to a day ahead. Cool completely, and store at room temperature in a large zip-top plastic bag. To reheat, wrap in foil and heat at 350° for 10 minutes.
- To freeze shortcakes, cool them completely, place in a heavy-duty zip-top plastic bag, and freeze up to two months. Thaw at room temperature, then reheat as instructed above.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Desserts