Shortcake made special with coarse sugar, whipped cream and raspberries.
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2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/3 cup cold Land O Lakes® Butter, cut into chunks
3/4 cup milk
1 large Land O Lakes® Egg (white only)
2 teaspoons coarse grain sugar
1 1/2 cups fresh raspberries
6 tablespoons powdered sugar
3 tablespoons orange juice
Land O Lakes® Heavy Whipping Cream, sweetened, whipped
Fresh raspberries, as desired
Heat oven to 450°F. Line baking sheet with parchment paper; set aside.
Combine flour, 1/4 cup sugar, baking powder and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in milk with fork until mixture forms a ball.
Knead dough 5 times on lightly floured surface until smooth. Roll out to 9x6-inch rectangle, 1/2-inch thick. Cut dough into 6 squares Place onto prepared baking sheet.
Beat egg white with fork in bowl until well beaten. Brush over tops of shortcake; sprinkle with 2 teaspoons coarse sugar. Bake 10-12 minutes or until lightly browned. Cool slightly. Split in half.
Place 1 1/2 cups raspberries, powdered sugar and orange juice in 5-cup blender container. Cover; blend on high speed 1-2 minutes or until pureed. Strain sauce to remove seeds, if desired.
Arrange bottom half of shortcakes on individual dessert plate; top with 3 tablespoons raspberry sauce and dollop of whipped cream. Top with remaining half of shortcake; top with 1 tablespoon raspberry sauce, dollop of whipped cream and 1/4 cup fresh raspberries. Repeat with remaining shortcakes, raspberry sauce, whipped cream and fresh raspberries.
- One (6-ounce) container fresh raspberries equals 1 1/2 cups.
Explore reviews fromour online community
i love this shimmery raspberry shortcake cake,and hopefully when i become a chef i can make this cake even better then it looks:)