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Tuesday, 01 July 2014 14:37

Raspberry Shortcake Featured

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Raspberry Shortcake Raspberry Shortcake Pure and Peanut Free
This recipe came to life after my kids happened to spy an amazing raspberry shortcake in a bakery window. They oohed and aahed over the sticky raspberry filling and the petite chocolate curls, but knew that anything purchased from a bakery wouldn't be safe because of their allergies. So I promised them something even better when we got home. This is what I came up with.

  • Ingredients: for the shortcakes:
    2 cups all-purpose flour
    1/4 cup sugar
    1 Tbsp baking powder
    1/2 tsp salt
    1/2 tsp lemon zest
    8 Tbsp (one stick) cold butter, cut into cubes
    3/4 cup cold whole milk + more for brushing
    coarse turbinado sugar for garnish

    for the raspberries:
    18 oz (about 3 cups) raspberries
    2 Tbsp sugar
    1 tsp fresh lemon juice

    for the whipped cream:
    1 cup heavy cream
    1 tsp vanilla
    1 Tbsp sugar

    peanut-free dark chocolate for garnishing (I use a nut-free Dove dark chocolate bar)
  • Serves: 10
  • Cuisine: American (general)
  • Cooking method: Bake
  • Special ingredients: no dried fruits, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol
  • Just right for...: Great for kids, Elegant evenings, Crowds/parties, Comfort food, Picnics, Spring favorites, Summer favorites
  • Top 8 allergens?: egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 15-30 minutes
  • Total time (inc active/prep): 45-60 minutes
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