Reviews (1) Add Rating & Review 61 Ratings 5 star values: 20 4 star values: 11 3 star values: 11 2 star values: 16 1 star values: 3 Martha Stewart Member Rating: 5 stars 05/27/2014 I have been making strawberry shortcakes for many, many years and this is a wonderful recipe. I loved the raspberries in the recipe, I only had frozen and they worked fine. I sprinkled a little sugar on top as suggested and it added a nice crunch. I filled them with fresh strawberries and blueberries and topped with homemade whipped cream sweetened with maple syrup. Great twist on an old favorite!!
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Gallery Read the full recipe after the video. Recipe Summary Servings: 8 raspberry-shortcakes-med108588.jpg
Ingredients Ingredient Checklist 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
Gallery Read the full recipe after the video.
Recipe Summary Servings: 8 raspberry-shortcakes-med108588.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
raspberry-shortcakes-med108588.jpg
raspberry-shortcakes-med108588.jpg
Ingredients
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
Directions
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.
Reviews (1)
Add Rating & Review 61 Ratings 5 star values: 20 4 star values: 11 3 star values: 11 2 star values: 16 1 star values: 3
Martha Stewart Member Rating: 5 stars 05/27/2014 I have been making strawberry shortcakes for many, many years and this is a wonderful recipe. I loved the raspberries in the recipe, I only had frozen and they worked fine. I sprinkled a little sugar on top as suggested and it added a nice crunch. I filled them with fresh strawberries and blueberries and topped with homemade whipped cream sweetened with maple syrup. Great twist on an old favorite!!
Reviews (1)
Add Rating & Review 61 Ratings 5 star values: 20 4 star values: 11 3 star values: 11 2 star values: 16 1 star values: 3
Add Rating & Review
61 Ratings 5 star values: 20 4 star values: 11 3 star values: 11 2 star values: 16 1 star values: 3
61 Ratings 5 star values: 20 4 star values: 11 3 star values: 11 2 star values: 16 1 star values: 3
61 Ratings 5 star values: 20 4 star values: 11 3 star values: 11 2 star values: 16 1 star values: 3
5 star values: 20 4 star values: 11 3 star values: 11 2 star values: 16 1 star values: 3
Martha Stewart Member Rating: 5 stars 05/27/2014 I have been making strawberry shortcakes for many, many years and this is a wonderful recipe. I loved the raspberries in the recipe, I only had frozen and they worked fine. I sprinkled a little sugar on top as suggested and it added a nice crunch. I filled them with fresh strawberries and blueberries and topped with homemade whipped cream sweetened with maple syrup. Great twist on an old favorite!!Martha Stewart Member
Rating: 5 stars 05/27/2014
I have been making strawberry shortcakes for many, many years and this is a wonderful recipe. I loved the raspberries in the recipe, I only had frozen and they worked fine. I sprinkled a little sugar on top as suggested and it added a nice crunch. I filled them with fresh strawberries and blueberries and topped with homemade whipped cream sweetened with maple syrup. Great twist on an old favorite!!
Rating: 5 stars
All Reviews for Raspberry Shortcakes
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Raspberry Shortcakes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
