Raspberry Shortcakes

8
Servings
9h
Prep Time
20m
Cook Time
9h 20m
Ready In

Recipe: #23976

June 06, 2016



"Recipe source: Saveur (June 2006) Prep time includes refrigeration time of 8 hours"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (168.2 g)
  • Calories 532
  • Total Fat - 37.3 g
  • Saturated Fat - 18.9 g
  • Cholesterol - 87.6 mg
  • Sodium - 374.1 mg
  • Total Carbohydrate - 41.7 g
  • Dietary Fiber - 5.9 g
  • Sugars - 20.5 g
  • Protein - 11.2 g
  • Calcium - 219.7 mg
  • Iron - 1.3 mg
  • Vitamin C - 16.2 mg
  • Thiamin - 0.1 mg

Step 1

In a large bowl of an electric mixer put the butter and 1/3 cup of the sugar and beat until butter is pale (beat for 1 1/2 minutes). Add orange zest and beat again for 15 seconds or so. Add flour, almonds, and bread crumbs and beat again until a soft dough forms (another minute).

Step 2

Transfer dough to a piece of plastic wrap; wrap and roll up, twisting both ends tightly to form a 3" wide long. Refrigerate dough for at least 8 hours or overnight.

Step 3

Preheat oven to 300 degrees F.

Step 4

Line 2 baking sheets with parchment paper; set aside.

Step 5

Unroll dough, discarding plastic wrap; cut log crosswise into sixteen 1/4" thick slices. Arrange slices on baking sheets in a single layer, leaving them spaced at least 1" apart. Bake until golden and slightly puffed - 20 minutes. Transfer shortcakes to a wire rack and let cool.

Step 6

To assemble: beat heavy cream in a large bowl to soft peaks. Put a dollop of whipped cream in the center of a small plate and top with a shortcake. Dollop a spoonful of whipped cream on top of the shortcake; add 1/2 cup raspberries and another dollop of whipped cream; sprinkle with additional sugar and put another shortcake on top. Repeat with remaining ingredients (whipped cream, shortcakes, raspberries and sugar).

Step 7

Serve immediately.

Tips & Variations


No special items needed.

Tags : Desserts

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