Shimmering Raspberry Shortcake

Name: Shimmering Raspberry Shortcake
Prep time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: Shortcake; 2 cups all-purpose flour; 1/4 cup sugar; 2 teaspoons baking powder; 1 teaspoon salt; 1/3 cup cold Land O Lakes® Butter cut into chunks; 3/4 cup milk; 1 large Land O Lakes® Egg (white only); 2 teaspoons coarse grain sugar; Raspberry Sauce; 1 1/2 cups fresh raspberries; 6 tablespoons powdered sugar; 3 tablespoons orange juice; Topping; Land O Lakes® Heavy Whipping Cream sweetened, whipped; Fresh raspberries, as desired

Shortcake made special with coarse sugar, whipped cream and raspberries.

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20 min

Prep Time

30 min

Total Time

servings

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Ingredients

Shortcake

2 cups all-purpose flour

¹/₄ cup sugar

2 teaspoons baking powder

1 teaspoon salt

¹/₃ cup cold Land O Lakes® Butter, cut into chunks

³/₄ cup milk

1 large Land O Lakes® Egg (white only)

2 teaspoons coarse grain sugar

Raspberry Sauce

1 ¹/₂ cups fresh raspberries

6 tablespoons powdered sugar

3 tablespoons orange juice

Topping

Land O Lakes® Heavy Whipping Cream, sweetened, whipped

Fresh raspberries, as desired

How to make

STEP 1

Heat oven to 450°F. Line baking sheet with parchment paper; set aside.
STEP 2

Combine flour, 1/4 cup sugar, baking powder and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in milk with fork until mixture forms a ball.
STEP 3

Knead dough 5 times on lightly floured surface until smooth. Roll out to 9x6-inch rectangle, 1/2-inch thick. Cut dough into 6 squares Place onto prepared baking sheet.
STEP 4

Beat egg white with fork in bowl until well beaten. Brush over tops of shortcake; sprinkle with 2 teaspoons coarse sugar. Bake 10-12 minutes or until lightly browned. Cool slightly. Split in half.
STEP 5

Place 1 1/2 cups raspberries, powdered sugar and orange juice in 5-cup blender container. Cover; blend on high speed 1-2 minutes or until pureed. Strain sauce to remove seeds, if desired.
STEP 6

Arrange bottom half of shortcakes on individual dessert plate; top with 3 tablespoons raspberry sauce and dollop of whipped cream. Top with remaining half of shortcake; top with 1 tablespoon raspberry sauce, dollop of whipped cream and 1/4 cup fresh raspberries. Repeat with remaining shortcakes, raspberry sauce, whipped cream and fresh raspberries.

Tip #1

One 6-ounce container fresh raspberries equals 1 1/2 cups.

490 Calories

25 Fat (g)

80 Cholesterol (mg)

65 Sodium (mg)

58 Carbohydrates (g)

5 Dietary Fiber

7 Protein (g)

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