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"Something New" Raspberry Shortcake

July 01, 2010
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My husband is a man of consistency. This is displayed in qualities that I love - like loyalty to his friends and steadfastness in his work ethic. It also surfaces in habits that drive me crazy - like always ordering the same sub, when there are a dozen other delicious sandwiches to try! It's not that he's a picky eater, he just knows what he likes and doesn't want to mess with that.

So, nearly from the day I met him, I set out to expand his horizons...  at least when it comes to food. When we go to a favorite restaurant, I prod him to try something new on the menu (and usually that becomes his NEW favorite). And when we're cooking at home, I try a variation. A good example? My hubby loves strawberry shortcake. So, what better way to mix it up than to give this Shimmering Raspberry Shortcake recipe a try?

You begin by preheating your oven to 450 degrees F. Then, combining the cake's dry ingredients: flour, sugar, baking powder and salt.

Cut the butter in with a pastry blender (that tool is on my wish list) or use two knives. Break the butter into small chunks.

Add the milk and stir with a fork.

Shape into a ball.

Lightly dust a pan or cutting board with flour, then knead the dough five times.

After you're done kneading, spread the dough into a 9" x 6" rectangle that's about a half inch thick.

Cut the shortcake dough into six even sections.

Then transfer the rectangles on to a parchment-lined baking sheet. Of course, I didn't realize until this very moment that I had no parchment paper, but I do have amazing aluminum cookie sheets that help my baked goods brown more evenly, so I trusted them with my shortcakes without the parchment. Brush the top of each shortcake with beaten egg white. This will give a nice golden glow to your cakes.

Sprinkle each shortcake with a little coarse sugar for that sparkling effect.

Place the pan of cakes into the oven and bake for 10-12 minutes until golden around the edges. While the shortcakes are baking, it's time to prepare the raspberry puree. Place the raspberries into your blender and add orange juice.

Add powdered sugar, then cover the blender with its lid. Hold the top on just to be safe, then blend the mixture on high for two minutes until you have a smooth puree.

When your shortcakes finish baking, let them cool a little. Then, cut each cake in half.

To serve, place the bottom half on a plate, drizzle with raspberry filling and add a generous helping of whipped cream.

Top with the other half of the cake, more raspberry puree, a dollop of whipped cream and some whole raspberries as a garnish. Serve immediately! The hubs devoured these tasty desserts and conceded that Shimmering Raspberry Shortcake can compete with his staple, the strawberry version. Chalk another one up for the wife with a penchant for variety!

What's your favorite shortcake filling? I always love new ideas! If you do too, give this Shimmering Raspberry Shortcake recipe a try, then rate and review this recipe.

The next blog, an oatmeal brownie bar has become a family favorite!

Amanda is paid to write for the Land O'Lakes Recipe Buzz™ Blog.

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