adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Raspberry and cream shortcakes
Raspberry and cream shortcakes
0 Likes
Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Ingredients:
  • 500.00 ml plain flour
  • 0.63 gm bicarbonate of soda
  • 10.00 gm baking powder
  • 1.20 gm fine table salt
  • 53.75 gm caster sugar
  • 125g butter, chilled, chopped
  • 130.00 gm buttermilk
  • 1 egg, lightly beaten
  • 4.40 gm vanilla extract
  • 252.50 gm thickened cream, whipped
  • 300g raspberries
  • 12.00 gm pure icing sugar
Instructions:
  • Preheat your oven to 200°C and prepare a baking tray with baking paper.
  • Combine flour, bicarbonate of soda, baking powder, salt, sugar, and butter in a food processor until mixture resembles coarse breadcrumbs. Transfer to a large bowl and make a well in the center.
  • In a jug, mix buttermilk, egg, and vanilla, then pour into the flour mixture. Gently combine with a flat-edged knife until just mixed. Turn the dough onto a lightly floured surface and lightly knead until soft. Shape into a 2.5cm-thick round and cut out 6 rounds with a 7cm cutter. Arrange on a baking tray.
  • Brush the tops of the cakes with refreshing cold water, then bake them for 15 to 18 minutes until they turn a beautiful golden color. Let them cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.
  • Slice the cakes horizontally. Place the bottom halves on plates. Add a dollop of cream, sprinkle with raspberries, then cover with the top halves of the cakes. Dust with icing sugar before serving.

Similar Recipes