Shimmering Raspberry Shortcake

Shortcake made special with coarse sugar, whipped cream
and raspberries.

Prep: 20 min - Bake: 10 min - Cool: 30 min

Shortcake Ingredients:

2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/3 cup cold LAND O LAKES® Butter
3/4 cup milk
1 egg white
2 teaspoons coarse sugar

Raspberry Sauce Ingredients:

3 cups fresh raspberries
6 tablespoons powdered sugar
3 tablespoons orange juice

Topping Ingredients:

1 cup sweetened whipped cream

Heat oven to 450°F. Combine flour, 1/4 cup sugar, baking
powder and salt in large bowl; cut in butter until mixture
resembles coarse crumbs. Stir in milk with fork until mixture
forms a ball.

Knead dough 5 times on lightly floured surface until smooth.
Roll out to 9x6-inch rectangle, 1/2-inch thick. Cut dough into
6 (3x2-inch) rectangles. Place onto ungreased baking sheet.

Beat egg white with fork in small bowl until well beaten.
Brush over tops of shortcake; sprinkle with 2 teaspoons
coarse sugar. Bake for 10 to 12 minutes or until lightly
browned. Cool slightly. Split in half.

Meanwhile, place 1 1/2 cups raspberries, powdered sugar and
orange juice in 5-cup blender container. Cover; blend on high
speed until pureed (1 to 2 minutes). Strain sauce to remove
seeds, if desired.

To serve, place each bottom half of shortcake on individual
dessert plate; top with 3 tablespoons raspberry sauce and 2
tablespoons whipped cream. Top with remaining half of shortcake;
drizzle with 1 tablespoon raspberry sauce and 1/4 cup fresh
raspberries. Repeat with remaining shortcakes, raspberry sauce,
whipped cream and fresh raspberries.

TIP: 1 (6-ounce) container fresh raspberries equals 1 1/2 cups.

Makes 6 servings

Nutritional Info Per 1 Serving: Calories 490, Fat 25 g,
Cholesterol 80 mg, Sodium 65 mg, Carbohydrates 58 g,
Dietary Fiber 5 g, Protein 7 g


This recipe courtesy of Back of the Box Recipes. Home Page

This recipe created by Land O'Lakes.