Racin' raspberry shortcake recipe

Step by Step

Step 1

Combine raspberries, sugar, liqueur and orange juice concentrate in a bowl and combine with rubber spatula. Transfer to medium saucepan.

Step 2

Place saucepan on the side burner of a propane grill, heat mixture on medium heat. Let simmer for 5 to 7 minutes to make compote.

Step 3

Combine the orange extract and whipped topping and set aside.

Step 4

On a serving platter, place 1 shortbread cookie face up, top with a spoonful of raspberry compote, a dollop of whipped topping, and place a second cookie (or other half of shortbread biscuit) on top. Garnish with a dollop of whipped topping, several raspberries and orange zest.

Ingredient

Sugar

2 cup 2 cup
Orange juice concentrate

1 tablespoon 0.5 fl. ozs
Cookies (recommended: pepperidge farm chessmen or walkers shortbread)

10 shortbread 10 shortbread
Raspberries plus more for garnish

4 pound 4 pound
Raspberry liqueur (recommended: chambord)

1 tablespoon 0.5 fl. ozs
Whipped topping

1 container 1 container
Orange extract

1 teaspoon 0.17 fl. ozs