Recipe courtesy of Gale Gand
Show: Sweet Dreams
Episode: Very Berry
Raspberry Shortcake
Total:
30 min
Active:
10 min
Yield:
4 to 6 servings
Level:
None
Total:
30 min
Active:
10 min
Yield:
4 to 6 servings
Level:
None

Ingredients

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.

IDEAS YOU'LL LOVE

Strawberry Rhubarb Shortcake

Recipe courtesy of Food Network Kitchen

Raspberry Sorbet

Recipe courtesy of Paula Deen

Peach Raspberry Shortcakes

Recipe courtesy of Ina Garten

Peach Raspberry Shortcakes

Recipe courtesy of Ina Garten

Racin' Raspberry Shortcake

Recipe courtesy of Sandra Lee

Strawberry-Raspberry Shortcakes

Recipe courtesy of Anne Burrell

Raspberry and Strawberry Shortcake

Shortcake

Recipe courtesy of Alton Brown

Shortcake

Recipe courtesy of Alton Brown

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking