Raspberry Shortcake

Buttery orange-scented shortcake discs layered with whipped cream and fresh raspberries, finished with a dusting of icing sugar.

Baking Vegetarian Dessert Raspberries Shortcake

Estimated Nutrition

Calories

927.6

kcal / serving

3710.2 kcal total

Carbs

71.4g

per serving

285.4 g total

Fat

68g

per serving

272.1 g total

Protein

9.6g

per serving

38.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

for shortcake

Caster Sugar

for sprinkling

tsp

Icing Sugar

for dusting

Dairy

125

Unsalted Butter

softened

250

Double Cream

Fruits

tsp

Orange Zest

finely grated

300

Raspberries

large bowl

GrainsCereals

170

Plain Flour

White Breadcrumbs

toasted

NutsSeeds

Almonds

blanched and freshly ground

Method

Beat the butter and sugar together until pale, then beat in the orange zest.

Mix in the flour, ground almonds, and toasted breadcrumbs to form a soft dough.

Roll the dough into a 5cm diameter cylinder using parchment paper and chill overnight.

Preheat the oven to 170°C.

Slice the dough into thin discs and place on a lined baking sheet.

Bake for 12 to 15 minutes until golden-brown and allow to cool until crisp.

Whip the double cream to soft peaks.

Stack three shortcakes per plate, layering with cream, raspberries, and a sprinkle of sugar.

Dust the final top layer with icing sugar before serving.