Teresa's Recipes
Raspberry Shortcake
Indulge in the delightful taste of summer with this Raspberry Shortcake, featuring tender, fluffy shortcake biscuits layered with juicy, fresh raspberries and topped with a cloud of whipped cream. This dessert not only celebrates the vibrant flavor of raspberries but also pays homage to the classic American shortcake, a dish that dates back to the 19th century. Perfect for picnics, barbecues, or a sweet ending to any meal, this shortcake is sure to impress your family and friends.
Ingredients
- 2 cups Fresh raspberries
- 1/4 cup (for macerating raspberries) Granulated sugar
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1/2 teaspoon Salt
- 1/2 cup, cold and cubed Unsalted butter
- 3/4 cup Milk
- for dusting Powdered sugar
- 1 cup (for whipped cream) Heavy cream
- 2 tablespoons (for sweetening whipped cream) Granulated sugar
- 1 teaspoon (for whipped cream) Vanilla extract
Dietary Notes
- Servings: 8
- Dish Type: Dessert
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Calories: 280
- Fat: 15g
- Carbs: 35g
- Protein: 4g
- Sodium: 200mg
- Sugar: 20g
Instructions
- Preheat the oven to 425°F (220°C).
- In a bowl, combine the fresh raspberries and 1/4 cup of granulated sugar. Set aside to macerate for about 15 minutes, allowing the raspberries to release their juices.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Pour in the milk and stir until just combined. Be careful not to overmix as this can lead to tough biscuits.
- Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together, being cautious not to overwork the dough.
- Roll out the dough to about 1/2-inch thickness. Use a round biscuit cutter to cut out shortcakes.
- Place the shortcakes onto a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until they are golden brown and fragrant.
- Remove the shortcakes from the oven and let them cool slightly on a wire rack.
- To make the whipped cream, in a mixing bowl, combine 1 cup of heavy cream, 2 tablespoons of granulated sugar, and 1 teaspoon of vanilla extract. Whip until soft peaks form.
- To assemble, split the shortcakes in half horizontally. Spoon some macerated raspberries onto the bottom half of each shortcake.
- Top each with a generous dollop of whipped cream, then place the other half of the shortcake on top.
- Dust with powdered sugar for an elegant touch and serve immediately.
Tips
- For a twist, try adding a splash of lemon juice to the macerated raspberries for extra brightness.
- You can substitute the raspberries with other berries such as strawberries, blueberries, or blackberries for a mixed berry shortcake.
- If you prefer a richer flavor, use buttermilk instead of regular milk for the shortcake.