It’s always a daunting task to reinvent a much-loved classic, but this Raspberry Shortcake recipe is a complete triumph.
If you’re a fan of traditional strawberry shortcakes, this recipe offers a couple of very nice variations worth trying.
One is that it uses a combination of wholemeal and white flour for the shortcakes. You also make your own jammy raspberry filling, from raspberries and sugar instead of the usual strawberry filling. And finally, the recipe suggests using mascarpone instead of cream.
Fresh or frozen berries work equally well, and you can adjust the sweetness of the raspberry jam by controlling the sugar quantities.
I’m already plotting a blackberry version of this recipe!
- 250g raspberries
- 250g sugar
- 200g plain flour
- 125g wholemeal flour
- 1 tablespoon baking powder
- 5 tablespoons sugar
- 125g unsalted butter, frozen
- 1 large egg
- 125 ml cream
- 1 egg white, lightly beaten
- For the full recipe visit: Raspberry Shortcake.