Raspberry Shortcake Hearts Recipes

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RASPBERRY SHORTCAKE



Raspberry Shortcake image

Provided by Food Network

Categories     dessert

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

2 cups raspberries, green parts trimmed off, berries cut into chunks
2 tablespoons sugar
1 1/2 cups flour
3/4 teaspoon salt
4 teaspoons baking powder
1/2 teaspoon freshly grated lemon zest
1 cup heavy cream, whipped
1 cup sour cream
1/4 cup light brown sugar, packed

Steps:

  • In a bowl, toss the raspberries with 1 tablespoon of the sugar and refrigerate until ready to serve.
  • 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. 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.
  • 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. Let cool on a wire rack.
  • When ready to serve, split the biscuits in half horizontally. 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. Place the top halves of the biscuits on top. Serve immediately.

CHOCOLATE RASPBERRY SHORTCAKES



Chocolate Raspberry Shortcakes image

Categories     Cake     Mixer     Chocolate     Dessert     Bake     Quick & Easy     Raspberry     Spring     Summer     Gourmet

Yield Serves 2

Number Of Ingredients 15

For the shortcakes
2 tablespoons unsweetened cocoa powder
1/2 cup all-purpose flour
2 tablespoons granulated sugar
3/4 teaspoon double-acting baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons cold unsalted butter, cut into bits
4 tablespoons heavy cream
1 1/2 cups raspberries
2 tablespoons granulated sugar, or to taste
1 tablespoon framboise, or to taste
1/3 cup well-chilled heavy cream
confectioners' sugar for sprinkling the shortcakes
mint sprigs for garnish if desired

Steps:

  • Make the shortcakes:
  • Into a bowl sift together the cocoa powder, the flour, the sugar, the baking powder, the baking soda, and the salt, add the butter, and blend the mixture until it resembles coarse meal. Add the cream and stir the mixture with a fork until it forms a dough. Divide the dough in half, arrange each half in a mound on a lightly greased baking sheet, and bake the shortcakes in the middle of a preheated 425°F. oven for 12 minutes, or until a tester inserted in the centers comes out with crumbs clinging to it. Transfer the shortcakes to a rack and let them cool.
  • In a bowl mash 3/4 cup of the raspberries with a fork, stir in 1 tablespoon of the granulated sugar and the framboise, stirring until the sugar is dissolved, and stir in the remaining 3/4 cup raspberries. In a small bowl with an electric mixer beat the cream until it holds soft peaks, add the remaining 1 tablespoon granulated sugar, and beat the cream until it holds stiff peaks. Carefully cut the shortcakes in half horizontally with a serrated knife and with a metal spatula transfer the bottom half of each to an individual plate. (The shortcakes are delicate and crumble easily.) Top each bottom half with half the raspberry mixture, divide the whipped cream between the 2 shortcakes, and with the spatula carefully top each serving with the top half of a shortcake. Sprinkle the shortcakes with the confectioners' sugar and garnish the plates with the mint sprigs.

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  • In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar on medium speed until they are just combined (don’t whip the butter!). Stir in the vanilla. In a medium bowl, sift together the flour and salt, then slowly add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. If the dough doesn’t come together, add a tablespoon or two of warm water. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
  • Roll the dough ¼-inch thick, cut out hearts with a large heart-shaped cutter, and place them on sheet pans lined with parchment paper. With a smaller heart-shaped cutter, make a heart-shaped cut-out in the middle of only half of the cookies. Refrigerate the cookies for 15 minutes.
  • Bake the cookies for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. Spread raspberry preserves on the top of each solid cookie. Lightly dust the top of the cut-out cookies with confectioners’ sugar and then press the bottom (the flat side) of the cut-out cookies on the raspberry filling, pressing the two cookies together. The raspberry preserves will be in the middle and the confectioners’ sugar will be on top. Serve at room temperature.


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