Raspberry Shortcakes Recipe

Posted October 25, 2023 by: Admin #Kitchen

I adore whipping and savoring cream with fresh fruit; the delightful sensation it brings to the palate is unmatched. You can also use strawberries or any other berries that are in season. Wishing you a fantastic weekend!

Raspberry Shortcakes

Preparation time: 20 minutes; Baking time: 20-25 minutes; Makes: 16

Ingredients:

• 625g (5 cups) all-purpose flour
• 5 teaspoons baking powder
• 150g (¾ cup) sugar
• 1½ teaspoons salt
• 175g (¾ cup, 1¼ stick) cold butter, diced into cubes
• 180ml (¾ cup) milk
• 240ml 35% cream (whipping cream)

Filling:

• 300ml whipping cream
• 2 tablespoons icing sugar
• 1 teaspoon vanilla extract (essence)
• 500g (1Ib) fresh strawberries or raspberries

Instructions:

• Preheat the oven to 350ºF (180ºC) (Gas 4) ten minutes before using. Line one large baking sheet with parchment paper.
• Sift or whisk the flour, sugar, and salt into a bowl. Add the butter to the flour and use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs (you can also do this in a food processor).
• Combine the milk and the cream and add to the flour mixture. Mix with a flat-bladed knife to a soft dough. Turn the dough onto a lightly floured surface and knead briefly and lightly, folding it back over itself, and pressing down (about 20 seconds).
• Pat the dough into an 8-inch square and cut it into 16 x 2-inch even squares, then place them on the prepared baking sheet. Brush lightly with cream or egg wash.
• Bake for about 20 minutes or until golden and cooked through. Leave on the tray for 5 minutes, then transfer to a wire rack to cool completely.
• To make the filling: Combine the cream with the two tablespoons of icing sugar and vanilla extract, then whip until soft peaks form.
• Split the shortcakes in half and fill each with cream, then top with raspberries. Dust with icing sugar and serve immediately.
• For cup measures: Spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the excess. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Points to Note:

• Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the shortcake at 350ºF (180ºC) for 23 minutes.