Valley Fig Growers

Chocolate Shortcakes with California Fig-Raspberry Compote

Makes 9 servings


California Fig-Raspberry Compote:

  • 2 cups 100% berry juice such as cranberry-raspberry or cranberry-pomegranate
  • 4 teaspoons cornstarch
  • 1 tablespoon sugar, more to taste
  • 7-ounces Blue Ribbon® Orchard Choice® or Sun-Maid® California Figs, stemmed and halved
  • 3 cups fresh raspberries
  • 2 tablespoons raspberry liqueur such as framboise, or orange liqueur, optional


  • ¾ cup all-purpose flour
  • 1/3 cup unsweetened cocoa
  • 1/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 ounce (scant ¼ cup) chopped bittersweet or semisweet chocolate or mini chocolate chips
  • 2/3 cup heavy whipping cream
  • 1/4 teaspoon vanilla extract

Topping (optional):

  • 1 egg white, lightly beaten
  • 1 ½ teaspoons coarse sugar or granulated sugar

Yogurt Cream:

  • 1/3 cup plain low-fat (2%) Greek yogurt
  • 1/3 cup whipping cream
  • 1 1/2 tablespoons sugar
  • 1/8 teaspoon vanilla


  1. To make Fig-Raspberry Compote, in a saucepan, whisk together juice, cornstarch and 1 tablespoon sugar. Bring to a simmer, whisking often, and simmer for 30 seconds or until slightly thickened. Remove from heat. Stir in Figs and liqueur.  Add additional sugar, to taste. Cool to room temperature. Chill 2 hours or until serving time.
  2. Preheat oven to 400°. Line a baking sheet with parchment paper or oiled foil.
  3. To make shortcakes, in medium bowl whisk together flour, cocoa, sugar, baking powder and salt. Stir in chocolate.
  4. Place cream and vanilla in small bowl. Beat with electric mixer to soft peaks. Stir into dry ingredients. (Chill bowl and beaters for making topping – step 7.)
  5. Turn dough out onto a piece of parchment or wax paper. With lightly oiled hands, knead about 10 times, just to form a ball. (Dough will be sticky.) Place dough on parchment-lined sheet. Pat to a 5-inch square. With oiled knife, cut into 9 squares.  Separate squares allowing about 1-inch between each. If desired, brushed tops with egg white and sprinkle with sugar.
  6. Bake cakes for 10 minutes or until pick inserted in center comes out clean. Cool on rack.
  7. While shortcakes bake, make Yogurt Cream. In chilled bowl, combine yogurt, 1/3 cup whipping cream, 1 ½ tablespoons sugar and 1/8 teaspoon vanilla.  Beat with electric mixer to soft peaks.  Cover and chill until serving time.
  8. To serve, shortcakes, stir raspberries into Compote. Spoon a little Compote on bottom of serving dishes. Split shortcakes in half lengthwise. Place bottom half over Compote. Top with a small spoonful of Compote and Yogurt Cream. Cover with top half of cakes and a small dab of the Cream.  Garnish with mint sprigs, if desired.

Photo: Lorelle Del Matto.

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Nutrition Information

amount per serving

Calories 324
% Calories from Fat 32%
Fat 12g
Cholesterol 31mg
Protein 5g
Carbohydrates 51g
Fiber 6g
Iron 2mg
Sodium 173mg
Calcium 93mg