We've spotted shortcakes drizzled with the Italian liqueur on restaurant menus and seen recipes for versions that include homemade biscuits, but Heather "Cupcakes" Saffer, author of The Dollop Book of Frosting and winner of Food Network's Cupcake Wars, puts a semihomemade spin on the dessert that we haven't seen before. She does make her own strawberry frosting (it's hard to beat the sweet-tart flavor of fresh berries), but relies on a roll of refrigerated buttermilk biscuits for the dessert's base. They're just as absorbent as ones made from scratch, so they beautifully soak up the zingy limoncello.
Makes 6 shortcakes


  • 1 roll refrigerated buttermilk-biscuit dough
  • 1 ounce limoncello
  • 1/2 batch Strawberry Frosting (see separate recipe)
  • 6 fresh strawberries


Bake biscuits according to package directions. Remove from oven and slice each in half.

Lightly soak the bottom halves of the biscuits with limoncello by slowly pouring limoncello over the inside with a teaspoon.

Fill a ziplock bag or a pastry bag with strawberry frosting. Dollop frosting on the limoncello-soaked half of the biscuit, then cover with remaining half of the biscuit.

Lightly soak top half of biscuit with limoncello by again slowly pouring limoncello over it with a teaspoon; it will soak into the biscuit. Dollop strawberry frosting on top, and adorn each with a strawberry.

Excerpted from The Dollop Book of Frosting Copyright © 2013 by Heather Saffer and published by F+W Media, Inc. Used by permission of the publisher. All rights reserved.

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