Razzleberry Shortcake

This heat makes us crave all the sweet treats.

Enjoy our easy peasy shortcake recipe made with our RazzBerry cider. Best paired with sunshine!

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Yield: 3 Cups // Total Time: approx. 45 minutes

Grab a shortcake of your choice. We love Angel Food Cake!

or you can switch up the shortcake for a homemade biscuit. Here is a biscuit recipe that inspires us!

INGREDIENTS FOR TOPPING

  • 2 Cups of Marionberries (fresh or frozen)

  • 1 Cup of Raspberries (fresh or frozen)

  • Approx. 3 ounces of RazzBerry cider*

  • Zest of one Lemon

INSTRUCTIONS FOR TOPPING

  1. Add fruit to saucepan on the stovetop, medium heat

  2. Pour in cider, stir

  3. Reduce berries slightly, then zest whole lemon and stir.

  4. Bring mixture to a boil, then reduce heat to a simmer and gently boil for 20 minutes.

* RECIPE NOTE: If the sauce needs to be thickened, add 1 Tablespoon of powdered sugar.

ASSEMBLY

  • Serve warm or cool over your favorite shortcake or thick slices of angel food cake.

  • Top with whipped cream, if that’s your thing.

Enjoy!

RecipesPortland Cider