Raspberry Blueberry Shortcake
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
35 mins
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Additional Time
1 hr
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Total Time
1 hr 55 mins
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Servings
15 servings
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Course
Dessert
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Cuisine
American, International
Raspberry Blueberry Shortcake
Description
The shortcake base is made by combining flour, salt, baking powder, and powdered sugar, then cutting in cold butter until sandy. Egg yolks and cold water are added to bring the dough together, which is then chilled before rolling out and lining a baking tray. This forms a firm but tender crust after baking.
The filling is prepared by whipping egg whites into stiff peaks, then gently folding them with Greek yogurt and sugar to create a light, airy texture. Fresh berries such as raspberries, blueberries, and red currants are incorporated for natural sweetness and tartness. Once the crust is baked, the creamy berry mixture is spread on top.
White chocolate decoration adds a subtle sweetness to finish the shortcake. The contrast of the buttery crust and the fluffy, tangy filling with fresh berries results in a well-balanced dessert with varying textures and flavors suitable for serving at gatherings or as a special treat.
Ingredients
Base:
- 200 g butter
- 400 g flour
- 3 egg yolk
- 50 g powdered sugar
- 1 tsp salt
- 1 tsp baking powder
Filling:
- 3 egg white
- 150 g Greek yogurt
- 50 g sugar
- 400 g berries (blueberry, raspberry and/or red currants)
Decoration:
- 100 g white chocolate
Instructions
Base:
- Mix the flour with the salt, baking powder, and powdered sugar. Cut the butter into cubes and add to the flour mixture. Rub with your fingertips until you get a sandy dough.
- Lightly whisk the egg yolks, add 2-3 tablespoons of cold water (from the refrigerator), mix, then add to the dough and bring the dough together gently until smooth. If the dough is not bound at this point, add another tablespoon of cold water.
- Wrap the dough in cling film and let it chill in the refrigerator for an hour. Then remove from the fridge, cut off a third and put it back in the fridge.
- Place the remaining dough on a well-floured worktop. Roll it out into a rectangular sheet, slightly larger than the size of the tray (I used a 25/35 cm or 10/14 inch tray). It should be 0.5mm (0.2 inch) thick.
- Preheat the oven to 180 °C (356 °F). Grease a 25/35cm (10/14 inch) baking tray with butter.
- Place the sheet of dough in the baking tray, leveling it out. Gently roll up the sides of the dough to cover the sides of the tray. Poke it a fork. Bake for 15 minutes, without the filling.
Filling:
- Whisk the egg whites lightly with the sugar and a pinch of salt. They don't need to make a firm foam, whisk it just enough to break the whites. Add in the yogurt and mix.
- Pour the mixture over the base in the pan and place the fruit on top: blueberries, raspberries, and currants.
- Remove the third of the dough from the refrigerator. Tear off small pieces and sprinkle them over the fruit. Put back in the oven (also at 180 °C/ 356 °F) and bake for 20-25 minutes, until the crispy layer on top is golden brown.
- When ready, transfer to a cooling rack. Decorate with melted white chocolate. It can be served with vanilla ice cream.
It's delicious!
Notes
User Reviews
Overall Rating
4.9
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