Servings: Makes 6 servings
Add ¼ cup sweetened flaked coconut to the Basic Shortcakes dough along with the buttermilk, if desired.
½ cup pomegranate seeds*
2 navel oranges, peeled and sectioned
2 pink grapefruit, peeled and sectioned
½ cup sugar, divided
1½ cups heavy whipping cream
6 Basic Shortcakes, split
1. In a medium bowl, combine pomegranate seeds, orange sections, and grapefruit sections. Gently stir in
¼ cup sugar. Cover and chill until ready to serve.
2. In a separate medium bowl, beat cream and remaining ¼ cup sugar at medium speed with a mixer; gradually increase speed to high, and beat until stiff peaks form. Cover and chill until ready to serve, up to 1 hour.
3. Divide fruit mixture among bottom halves of shortcakes. Top with whipped cream and top halves of shortcakes. Serve immediately.
*Look for packaged pomegranate seeds, available in the produce section of many grocery stores, or seed 1 large pomegranate.
Recipe Courtesy of Cooking with Paula Deen Magazine