• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Strawberry-Rasberry Shortcake

  • Recipe Submitted by on

Category: Cakes

 Ingredients List

  • 2 c Flour
  • 4 ts Baking powder
  • 3 ts Sugar, divided
  • 1/4 ts Salt
  • 1/2 c Butter
  • 2/3 c Light cream or half and half
  • Additional butter for
  • -assembling


1 1/2 qt Fresh strawberries
Sugar to taste
1 10 oz pkg frozen raspberries
1 1/2 c Heavy cream whipped

Shortcake: sift flour, baking powder, 2 teaspoons sugar and salt. cut in
butter until mixture resembles coarse meal. Stir in cream until dry
ingredients are moistened and cling together. Ross or pat out into circle 1
in thick. Cut into six 2 1/2 to 3 inch circles, shaping scrapes to make the
necessary number. Sprinkle surface or shortcake biscuits with remaining
sugar. Bake on ungreased cookie sheet in 400° oven 15 to 18 minutes, or
until golden brown. Shortcake biscuits should be served warm. They may be
made ahead and reheated at serving time. Fruit: Strawberries, wash, reserve
6 of the best for garnish and hull remainder. Slice or leave whole as
desired. Sugar as required. Refrigerate. Raspberries, defrost and extract
juice by pressing berries in strainer. Set juice aside in pitcher, discard
pulp. To Assemble: Split and butter warm shortcake biscuits. Distribute
half the strawberries over bottoms, cover with top halves and spoon on
remaining strawberries. Top with whipped cream, garnish with whole strawb
rries and pour raspberry sauce over all. Pass the extra raspberry sauce in

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?