Raspberry Shortcake

Name: Raspberry Shortcake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 4 teaspoons baking powder; 355 milliliters flour; 237 milliliters heavy cream, whipped; 1 teaspoons freshly grated lemon zest; 59 milliliters light brown sugar, packed; 473 milliliters raspberries, green parts trimmed off, berries cut into chunks; 1 teaspoons salt; 237 milliliters sour cream; 2 Tbsps sugar

Raspberry Shortcake might be a good recipe to expand your dessert recipe box. This recipe serves 6. One serving contains 397 calories, 6g of protein, and 22g of fat. From preparation to the plate, this recipe takes approximately 30 minutes. A mixture of sugar, flour, raspberries, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a lacto ovo vegetarian diet.

Instructions

In a bowl, toss the raspberries with 1 tablespoon of the sugar and refrigerate until ready to serve.

Ingredients you will need

Raspberries

Sugar

Equipment you will use

Bowl

Preheat the oven to 400 degrees F. In a mixer fitted with a paddle attachment, mix the flour, salt, the remaining 1 tablespoon of sugar, baking powder, and lemon zest.

Ingredients you will need

Baking Powder

Lemon Zest

All Purpose Flour

Sugar

Salt

Equipment you will use

Blender

Oven

Mix in the whipped cream until the mixture is moistened and just forms a ball. Turn out onto a lightly floured work surface and knead briefly just to bring the dough together.

Ingredients you will need

Whipped Cream

Dough

Form the dough into a log then use a rolling pin to roll it out into a long rectangle about 1-inch thick and 3 inches wide. Making diagonal strokes with a sharp knife, cut into 4 or 6 large triangular biscuits. Arrange on a sheet pan and bake until golden brown, about 20 minutes.

Ingredients you will need

Biscuits

Dough

Roll

Equipment you will use

Rolling Pin

Oven

Knife

Frying Pan

Let cool on a wire rack.

Equipment you will use

Wire Rack

When ready to serve, split the biscuits in half horizontally.

Ingredients you will need

Biscuits

Place the bottoms on serving plates. On each, place a spoonful of raspberries with the syrup that has collected in the bowl, a dollop of sour cream, and a sprinkling of brown sugar.

Ingredients you will need

Brown Sugar

Raspberries

Sour Cream

Syrup

Equipment you will use

Bowl

Place the top halves of the biscuits on top.

Ingredients you will need

Biscuits

Serve immediately.

Equipment

Ingredients

Servings:

4teaspoons

baking powder 355milliliters

flour 237milliliters

heavy cream, whipped 1teaspoons

freshly grated lemon zest 59milliliters

light brown sugar, packed 473milliliters

raspberries, green parts trimmed off, berries cut into chunks 1teaspoons

salt 237milliliters

sour cream 2Tbsps

sugar

Recommended wine: Cream Sherry, Port, Moscato Dasti

Shortcake works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.