RASPBERRY STRAWBERRY SHORTCAKE RECIPES

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STRAWBERRY RASPBERRY TRIFLE RECIPE: HOW TO MAKE IT



Strawberry Raspberry Trifle Recipe: How to Make It image

A fantastic finale to any meal, this tantalizing trifle helped Patricia Schroedl finish first in a local competition. "It took top prize in the low-fat category of our Wisconsin Strawberry Festival recipe contest," she notes from her home in Jefferson.

Provided by Taste of Home

Categories     Desserts

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 14 servings.

Number Of Ingredients 7

3 cups cold fat-free milk
2 packages (1 ounce each) sugar-free instant white chocolate pudding mix
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
3 cups sliced fresh strawberries
3 cups fresh raspberries
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
3 whole strawberries, quartered

Steps:

  • In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). , Place a third of the cake cubes in a trifle bowl or 3-1/2-qt. glass serving bowl. Top with a third of the pudding, 1 cup sliced strawberries, 1-1/2 cups raspberries and a third of the whipped topping. Layer with a third of the cake and pudding, 1 cup strawberries and a third of the whipped topping. , Top with remaining cake, pudding, strawberries, raspberries and whipped topping. Garnish with quartered strawberries. Serve immediately or cover and chill until serving.

Nutrition Facts : Calories 0g sugar total.

RASPBERRY SHORTCAKES RECIPE | MARTHA STEWART



Raspberry Shortcakes Recipe | Martha Stewart image

These shortcakes are creamy and filled with fruit.

Provided by Martha Stewart

Categories     Cake Recipes

Number Of Ingredients 10

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

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