Grapefruit Shortcake

You probably think something boring like strawberries when you think shortcake. You might be a daring sort and ponder some other berry…but think about this one instead. Tart, sweet, and shortcake all mixed together in a pretty pink blush (if you use pink grapefruit which I recommend) You can even sprinkle strawberries on it if you must have them with your shortcake. To simplify, use a jar of pink grapefruit from your produce section.

Grapefruit Shortcake

1¼ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
3 tablespoons shortening
⅜ cup milk (6 tablespoons)
3 small grapefruit
¼ cup butter
1½ tablespoons flour
¼ cup sugar
Pinch salt
½ teaspoon vanilla
2 tablespoons chopped Maraschino cherries or strawberries

Sift the  1¼ cups flour, measure and resift twice with baking powder and salt. Cut in shortening, add milk and stir vigorously until dough thickens. Divide into 2 parts and roll out â…œ-inch thick on floured board. Place first portion in baking pan; brush with melted butter and cover with second portion. Bake in hot oven (425° F.) 20 minutes, or until nicely browned. Peel and section grapefruit and cut in small pieces; drain off juice (should be 1 cup; if not, add water). Melt the butter, stir in flour, and when smooth, add sugar, salt and grapefruit juice. Cook until sauce boils and thickens. Remove from heat and add vanilla. Break shortcake open, cover with grapefruit, sprinkle with cherries or berries and serve warm with sauce. 5 servings. The Modern Family Cookbook

Comments

  1. I dunno……

  2. How come Liz?

  3. Something about cooked grapefruit just doesn’t appeal. But put grapefruit in a nice lime jello salad, & I will go wild!

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