RASPBERRY/STRAWBERRY SHORTCAKE

Raspberry/Strawberry Shortcake is American sweet cake or biscuit layered with berries, its juices and fresh whipped cream. This is the best way to enjoy the fresh berries. Do try this out and share with your dearest ones.

Preparation Time : 30 minutes
Serves:  8 shortcakes

Ingredients
Strawberry - 8 oz
Raspberry - 6 oz
Sugar - 1/2 cup
Cream and sugar  - Brush and sprinkle

For the shortcake
Butter - 4 tbsp
All Purpose Flour - 2 cups
Baking Powder - 1 tbsp
Salt -  1 tsp
Heavy Cream - 1/4 cup
Milk -  3/4 cup
Almond extract - 1/4 tsp
Sugar - 1/3 cup

For the Whipped cream
Vanilla extract - 1/2 tsp
Sugar - 1/4 cup
Heavy Cream - 1 1/2 cup

Preparation

• Cut the strawberries into halves or quarters and add sugar to raspberry and strawberry and mix well. Keep it aside for 1 hour so that juices are released from the fruit.
• Preheat the oven at 425 degree F.
• Melt the butter until it is golden brown in color (clarified butter/ghee). Then add remaining ingredients mentioned in 'For the shortcake' section above, and mix using wooden spoon to form medium stiff dough.
• Dust the working surface. Press the dough using hands to get the appropriate thickness (approx 1/2 inch) and cut into  8 equal pieces. Place these pieces on a baking sheet leaving some space between the pieces.
• Brush the tops with cream and sprinkle sugar. Bake it for 15 to 18 minutes or till it is golden brown and then allow it to cool completely.
• For the whipped cream: Whip vanilla extract, sugar, heavy cream till you get medium stiff peaks.
• Split each short-cake into half horizontally. Place the bottom half of the short-cake on a serving plate. Spoon some strawberries/raspberries with their juices onto the cake. Top it with whipped cream and then place the top half of the shortcake over it. Again add dollop of whipped cream on top and surround with more strawberries/raspberries and its juices.
• Raspberry/Strawberry shortcake is now ready. Serve and enjoy.

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