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The key to our heart is a flaky, buttery biscuit. So it’s no surprise that we have a soft spot for shortcake, aka dessert biscuits. Thanks to recipe developer Erin McDowell’s citrus shortcake—which is basically a giant dessert biscuit—we can get our fix even in the dead of winter.
“This is a single-layer cake that takes on a biscuity shortcake texture,” McDowell tells us. “Instead of strawberries, which are in season in the spring and summer, I use winter’s best seasonal fruit: citrus.”
“You can use just one—mandarins are delicious—or you can use a mixture for nice color,” she continues. “It’s best to keep the citrus separate from the cream until the very last minute, and since the biscuit is so thick, I recommend serving extra whipped cream on the side for plenty of shortcake-y goodness.”
We’ll have a second slice, please. You know, for the vitamin C.
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