• Prep Time 15 minutes
  • Baking Time 10-12 minutes
  • Makes 6 servings
  • Freezing Excellent, Biscuits Only


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Plum Mixture
  • 2 cups sliced fresh plums
  • 2 tbsp Sugar In The Raw® Natural Turbinado Sugar
  • Shortcakes
  • 2 cups Robin Hood® Original All Purpose Flour
  • 3 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup All Vegetable Shortening
  • 1 egg
  • 1/2 cup Carnation® Evaporated Milk, Regular, 2% or Fat Free
  • 1 1/2 tsp vanilla extract
  • Sugar In The Raw® Natural Turbinado Sugar, garnish
  • whipped cream (optional)

Serving Size: 6 servings


Serving Size: 6 servings

  • Combine plums and sugar in medium bowl. Toss to mix well. Reserve while preparing biscuits.
  • Shortcakes
  • Plum Mixture
  • Preheat oven to 425°F (220°C). Lightly grease or line baking sheet with parchment paper.
  • Combine flour, sugar, baking powder and salt in a large bowl. Cut in shortening with pastry blender or 2 knives until flour is blended to form pea-size pieces. Make a well in center of flour mixture.
  • Beat egg in a small bowl. Add milk and vanilla. Mix thoroughly. Pour mixture into well in center of flour mixture; toss with fork until well combined (do not overwork). Drop batter into 6 equal mounds on prepared baking sheet. Sprinkle with sugar if desired.
  • Bake for 10-12 minutes until lightly browned. Remove from oven; place baking sheet on a rack to cool.
  • Split each shortcake in half horizontally. Place bottoms on serving plates. Place an even amount of plums on shortcake bottoms. Top with whipped cream. Replace shortcake tops. Serve.


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