This recipe was created by the blogger Pure and Peanut Free who won our Baking’s Best Shortcake recipe.
- 60 mins
- 8 servings
- 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
- 18 oz (about 3 cups) raspberries
- 2 Tbsp sugar
- 1 tsp fresh lemon juice
- 1 cup heavy cream
- 1 tsp Rodelle Vanilla Extract
- 1 Tbsp sugar
- Peanut-free dark chocolate
- 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.
- 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.)
- In a chilled bowl, combine the cream, Rodelle Vanilla Extract, and sugar. Beat, using an electric mixer, until stiff peaks begin to form.
- 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.