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Preparation time is 40minutes
Cook time is 15minutes
Total time is 55minutes
Serve is for 8 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
8
- 2 cups plain flour, plus extra for dusting
- 1/4 cup caster sugar
- 3teaspoons baking powder
- 1/2teaspoons bicarbonate of soda
- 125grams unsalted butter, cold, diced
- 3/4 cup buttermilk
- 1tablespoons vanilla bean paste
- 300milliliter thickened cream
- 1/2 cup raspberry jam
- 125grams raspberries
- 2teaspoons icing sugar mixture, for dusting
Nutrition per serving
1860kJ / 445Cal
1860 Kilojoules or 445 Calories
21% of daily energy intake*
Protein
5.4grams
Fat
27.1grams
Carbs
43.9grams
Sugars
19.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Stacked with fresh raspberries and whipped cream, this easy festive cake will satisfy any sweet tooth.
Instruction tip
Storing tip:After shortcakes have cooled completely, place them separated into an airtight container. Freeze the shortcakes for up to 3 months. To serve, thaw the shortcakes at room temperature, or gently reheat from frozen in a warm oven
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Combine flour, sugar, baking powder and bicarbonate of soda in a large bowl. Add butter to flour mixture. Using your fingertips, rub butter into flour until it resembles coarse crumbs. Combine buttermilk and 1 tsp vanilla paste in a small bowl. Stir buttermilk mixture into flour mixture until just combined, taking care not to overmix.
Step 2 of 4
Turn dough out onto a lightly floured surface. Gently knead the dough until it just comes together. Pat dough out to a 2cm-thick rectangle. Using a 7cm cookie cutter, cut shortcakes out of the dough. Bring scraps together to cut out more shortcakes, making 8 in total. Place shortcakes onto baking tray. Bake for 15 minutes or until shortcakes are golden and cooked. Remove from oven and set aside to cool.
Step 3 of 4
Using an electric mixer, beat cream and remaining vanilla paste in a large bowl until firm peaks just begin to form.
Step 4 of 4
Cut shortcakes in half horizontally. Top bases with a spoonful of jam, a spoonful of cream and some raspberries. Sandwich with tops. Dust with icing sugar. Serve.
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