Raspberry Shortcake

Courtesy Gale Gand, “Butter Sugar Flour Eggs” by Gale Gand, Rick Tramonto, Julia Moskin, Clarkson N. Potter Publishers, 1999

Show: Episode:

Picture of Raspberry Shortcake Recipe Photo: Raspberry Shortcake Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 1 Review
Total Time:
30 min
Prep
10 min
Cook
20 min
Yield:
4 to 6 servings
Level:
--
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 2 cups raspberries, green parts trimmed off, berries cut into chunks
  • 2 tablespoons sugar
  • 1 1/2 cups flour
  • 3/4 teaspoon salt
  • 4 teaspoons baking powder
  • 1/2 teaspoon freshly grated lemon zest
  • 1 cup heavy cream, whipped
  • 1 cup sour cream
  • 1/4 cup light brown sugar, packed

Directions

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.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 1 reviews

  • on October 17, 2012

    Flag

    Absolutely delicious! Sour cream may seem weird but put it over the top. Very good! My family loved it all. I topped it with whipped cream. Added a little more cream to dough mixture so it would clump together and roll out better. Definitely making it again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Racin' Raspberry Shortcake

Racin' Raspberry Shortcake

By: Sandra Lee
Rated 4 stars out of 5
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.