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Shimmering Raspberry Shortcake
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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

Raspberry Sauce

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

How to make

  1. STEP 1

    Heat oven to 450°F. Line baking sheet with parchment paper; set aside.

  2. STEP 2

    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.

  3. STEP 3

    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.

  4. STEP 4

    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.

  5. STEP 5

    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.

  6. STEP 6

    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.

Tip #1

One 6-ounce container fresh raspberries equals 1 1/2 cups.

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