Raspberry Shortcake Recipe
Sweet, tart, juicy raspberries step in and takeover in this delicious switch from the traditional shortcake.
Equipment
- mixing bowl
- cupcake pan
- cupcake papers
- electric mixer
Ingredients
For Cake:
- 1 cup all purpose flour
- 1 tsp baking powder
- 2 eggs
- 1 cup sugar
- ½ cup milk
- 2 tbsp butter melted
- ½ tsp vanilla extract
For Raspberry Sauce:
- 6 oz fresh raspberries
- 2 tbsp sugar
- 1 tsp lemon juice
- extra raspberries for garnish
For Whipped Cream:
- 1 cup heavy whipping cream
- 2 tbsp sugar
- 2 tsp vanilla extract
Instructions
For Cake:
- Preheat oven to 350F degrees. Prepare cupcake pan and line with cupcake papers.
- In a medium mixing bowl, mix together flour and baking powder. Add eggs, sugar and milk. Mix thoroughly. Slowly add melted butter and vanilla extract. Stir until mixed.
- Fill cupcake papers about ½ full with batter.Bake for about 15 minutes until a tooth pick inserted in the center comes out clean.
For Raspberry Sauce:
- Rinse raspberries in cool water. Set aside enough whole raspberries for garnish.
- Mix remaining raspberries with sugar and lemon juice. Smash with a spoon. Set aside and allow them to macerate.
For Whipped Cream:
- With an electric mixer, mix heavy whipping cream, sugar and vanilla on high until stiff peaks begin to form.
To Assemble:
- Confirm that shortcakes have completely cooled before assembling. Remove shortcake from cupcake papers and slice in half.
- Layer cake with raspberry sauce and whipped cream.
- Top with raspberries to garnish. Serve and enjoy!