Roasted Plum Shortcakes

Juicy, slightly-baked plums put a fall spin on a summer favorite. Shortcakes made of light, flaky biscuits are filled with plum slices and topped with homemade whipped cream. Full of flavor and garnished with edible flowers, this dessert is a sweet end to an autumn evening.

Skill LevelIntermediate

AmountAbout 10 shortcakes

Ingredients & Tools
Instructions

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup solid vegetable shortening
1 1/2 teaspoons vanilla extract
6 cups sifted powdered sugar (confectioners’ sugar)
3 tablespoons key lime juice (from about 7 key limes)
1 1/2 teaspoons key lime zest

Supplies
Electric hand mixer or stand mixer

Instructions

Click to mark complete

Preheat oven to 425º F. Prepare cookie sheet with parchment paper.
In food processor, combine flour, 1/4 cup granulated sugar, baking powder and salt. Add butter; pulse until mixture resembles coarse crumbs. Add milk and egg; pulse until dough forms into ball.
Turn dough out onto lightly floured surface. Knead gently 8 to 10 times. Roll out dough to 1/2-in. thickness; cut with 2 3/4-in. round cutter dipped in flour. Reroll dough scraps to make additional biscuits and place on prepared pan. Brush tops with milk and sprinkle with sparkling sugar.
Bake 12-15 minutes or until golden brown. Remove from cookie sheet to cooling grid and let cool completely.
Combine sliced plums and remaining 2 tablespoons sugar in medium bowl. Place on parchment lined cookie sheet and bake 5-7 minutes, or until plums just start to release juices.
In medium bowl, whip cream and confectioners’ sugar with electric mixer on high speed until soft peaks form. Cut shortcakes in half horizontally; fill with sliced plums and whipped cream; garnish with flower petals, if using.
Note: 12 Italian prune plums may be used in place of medium plums.