Raspberry Shortcake Recipe

Raspberry Shortcake Recipe

This recipe was created by the blogger Pure and Peanut Free who won our Baking’s Best Shortcake recipe.

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Time

60 minutes

Difficulty

easy

Yields

8 servings

Ingredients

Shortcakes

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp lemon zest
  • 8 Tbsp (one stick) cold butter, cut into cubes
  • 3/4 cup cold whole milk + more for brushing
  • Coarse turbinado sugar for garnish

Raspberries

  • 18 oz (about 3 cups) raspberries
  • 2 Tbsp sugar
  • 1 tsp fresh lemon juice

Whipped Cream

  • 1 cup heavy cream
  • 1 tsp Rodelle Vanilla Extract
  • 1 Tbsp sugar

Garnish

  • Peanut-free dark chocolate for garnishing

Directions

Shortcakes

  • Preheat your oven to 425°F (220 C).
  • Line two baking sheets with parchment.
  • Whisk together the dry ingredients.
  • Add the cubes of cold butter and, using a pastry blender or your fingers, quickly cut the butter into the flour until the mixture resembles coarse sand.
  • Stir in the milk until the mixture is evenly moist.
  • Let the dough rest for five minutes.
  • Turn the dough out onto a floured surface and press into a 10 inch round that's about 1/2 inch thick.  Using a floured 3 inch biscuit cutter (or the top of a glass), cut the dough into rounds (you should get about 10).
  • Place the cakes on the baking sheets and brush with a little extra milk.
  • Sprinkle the tops with coarse sugar and bake for 10 - 15 minutes, rotating the pans halfway through, until golden brown.
  • Cool before assembling the shortcakes.

Raspberries

  • Combine the raspberries, sugar, and lemon juice and let sit at room temperature for 30 minutes (or in the fridge for up to four hours.)

Whipped Cream

  • In a chilled bowl, combine the cream, Rodelle Vanilla Extract, and sugar. Beat, using an electric mixer, until stiff peaks begin to form.

Assembly

  • Cut one biscuit in half horizontally.
  • Place a layer of raspberries (with the accumulated juice) on the bottom half.
  • Put a layer of whipped cream on top of the raspberries.
  • Cover with the top half of the biscuit.
  • Top with another layer of whipped cream, and then a layer of raspberries.
  • Using a vegetable peeler, gently shave curls of dark chocolate over top. Serve immediately.

Inspired By Rodelle

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