RASPBERRY SHORTCAKES RECIPES

RASPBERRY SHORTCAKES | MARTHA STEWART

Raspberry Shortcakes | Martha Stewart image

These shortcakes are creamy and filled with fruit.

Provided by Martha Stewart

Categories Cake Recipes

Number Of Ingredients 10

Ingredients

2 1/2 cups all-purpose flour (spooned and leveled)
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon fine salt
1 stick cold unsalted butter, cut into small pieces
3/4 cup cold heavy cream
1/4 cup buttermilk
1 cup raspberries
Sanding sugar (optional)
Whipped cream and berries, for serving

Steps:

In a food processor, combine flour, granulated sugar, baking powder, salt, and butter and process until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Transfer to a bowl and stir in cream, buttermilk, and raspberries until just combined. Do not overmix.
Preheat oven to 400 degrees. Divide dough into 8 portions and shape into rounds. Place, 1 1/2 inches apart, on a parchment-lined baking sheet. Sprinkle with sanding sugar, if desired, and freeze 15 minutes. Bake until golden brown and set, about 20 minutes. Let cool completely on sheet on a wire rack. To serve, halve and fill with whipped cream and berries.

Nutrition Facts : Calories 381 g, FatContent 20 g, FiberContent 2 g, ProteinContent 5 g, SaturatedFatContent 12 g

RASPBERRY SHORTCAKES RECIPE | MYRECIPES

Raspberry Shortcakes Recipe | MyRecipes image

Provided by MyRecipes

Yield 4 servings.

Number Of Ingredients 3

Ingredients

½ loaf fat-free pound cake
2 cups raspberries
4 tablespoons whipped topping

Steps:

Slice one-half loaf fat-free pound cake into 4 slices; cut each slice into 2 triangles, and place evenly on plates. Top each serving with 1/2 cup raspberries and 1 tablespoon whipped topping.

Nutrition Facts : Calories 168 calories, CarbohydrateContent 36.6 g, FatContent 0.3 g, FiberContent 5.1 g, ProteinContent 2.6 g, SodiumContent 193 mg

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