RASPBERRY SHORTCAKE
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.
RASPBERRY SHORTCAKE PIE
Make and share this Raspberry Shortcake Pie recipe from Food.com.
Provided by carolinafan
Categories Pie
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk together whipped topping and marshmallow creme until combined. Gently stir in sherbet and yogurt.
- Place raspberries in crust.
- Spoon whipped topping mixture over raspberries.
- Freeze at least 4 hours or until firm.
- Let stand at room temperature fro 15 minutes before cutting. Garnish as desired. Store in freezer.
Nutrition Facts : Calories 235.1, Fat 7.2, SaturatedFat 3.8, Cholesterol 0.8, Sodium 125.2, Carbohydrate 40.6, Fiber 1.8, Sugar 24.2, Protein 2.2
RASPBERRY SHORTCAKE PIE
Number Of Ingredients 6
Steps:
- 1. In medium bowl whisk together whipped topping and marshmallow creme until combined. Gently stir in sherbet and yogurt.2. Place raspberries in crust. Spoon whipped topping mixture over raspberries. Freeze at least 4 hours or until firm.3. Let stand at room temperature for 15 minutes before cutting. Garnish as desired. Store in freezer.
Nutrition Facts : Nutritional Facts Serves
CHOCOLATE RASPBERRY SHORTCAKES
Here, strawberry shortcake is transformed into a chocolate raspberry shortcake, dark and delicious but somehow more grown-up than the traditional dish. Cocoa gives depth, but it can also make cake taste slightly bitter, so honey is added to the dough to counter this. Raspberries offset the chocolate cakes much better than strawberries would, though it would not be a crime to use them. If you have a supply of gorgeous dark, sour-sweet blackberries on hand, they would definitely be a suitable fruity alternative to the raspberries.
Provided by Nigella Lawson
Categories dessert
Time 40m
Yield 12 shortcakes, and filling for 6
Number Of Ingredients 14
Steps:
- To prepare shortcakes, heat oven to 400 degrees. Oil bottom of each cup in a 12-cup muffin pan. In a mixing bowl, combine flour, cocoa, baking powder, baking soda and sugar. Using a pastry blender or an electric mixer, or working by hand, cut in the butter until mixture resembles damp sand. In a separate bowl, whisk together egg, sour cream, vanilla and honey. Add to flour mixture, and stir until thoroughly blended.
- Put a scant 1/4 cup dough into each muffin cup. (Do not use muffin papers.) Bake until risen and firm on top, 15 to 20 minutes. Remove from heat, and allow to cool. Then remove from pan, and cool completely. Place 6 shortcakes in an airtight freezer bag, and freeze for another use.
- To prepare filling for 6 shortcakes, whip heavy cream with 2 teaspoons confectioners' sugar until thick but still soft. Add 1/2 cup raspberries to cream, mashing them roughly with a fork.
- Split each shortcake in half horizontally, and place a dollop of raspberry cream onto bottom half. Add a portion of whole raspberries, and put the top back on at an angle. Sprinkle a dusting of the remaining 1 teaspoon confectioners' sugar over shortcakes, and serve.
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 17 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 10 grams, Sodium 134 milligrams, Sugar 9 grams, TransFat 0 grams
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