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Mango Raspberry Shortcakes
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Prep Time:
15 minutes
Total Time:
1 hour 15 minutes
Delicious fruity shortcake made with Gold Medal® flour for a perfect anytime treat.
Ingredients:
  • 3 eggs
  • 3/4 cup sugar
  • 1 cup plus 2 tablespoons Gold Medal™ all-purpose flour
  • 1/3 cup hot water
  • 1 teaspoon vanilla
  • 4 1/2 cups mango sorbet*
  • 1 1/2 cups sweetened whipped cream, if desired
  • 4 1/2 cups raspberries
Instructions:
  • Preheat your oven to 350°F. Grease the bottom and sides of a 9x9x2 inch square pan with shortening and dust lightly with flour.
  • In a small bowl, use an electric mixer on high speed to beat eggs until thick and lemon colored. Gradually mix in sugar on medium speed. Add flour, baking powder, and salt, mixing on low speed. Slowly incorporate water and vanilla on low speed. Pour the batter into the pan.
  • Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean. Allow to cool completely. Cut the shortcake into 9 equal squares. Split the squares open, fill with sorbet, and top with whipped cream and raspberries.

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