Nothing says summer like fresh raspberry shortcake topped with a dollop of cool whipped cream.
Yield: serves 6
- 4 pints fresh raspberries, saving some for garnish
- 1⁄3 cup sugar
- 2 1⁄4 cups flour
- 1 1⁄2 tsp. baking powder
- 3⁄4 tsp. baking soda
- 1⁄4 tsp. salt
- 10 Tbsp. sugar
- 6 Tbsp. cold butter, cut into pieces
- 1 egg yolk
- 1⁄2 cup buttermilk
- 1-2 Tbsp. heavy cream
- Whipped cream
- Coarsely mash raspberries with sugar in a medium bowl and set aside.
- Sift together flour, baking powder, baking soda, salt, and 8 tbsp. of the sugar into a mixing bowl. Use two knives to work butter into flour until it resembles coarse meal. Whisk egg yolk and buttermilk together in a small bowl and stir into flour mixture with a fork until dough just begins to hold together.
- Turn pastry out onto a floured surface and pat out to 3⁄4" thickness. Use a 3" round cookie cutter to cut out six disks, set disks on a parchment-lined cookie sheet about 2" apart, brush with some heavy cream, and sprinkle with rest of sugar. Bake in preheated 375º oven until golden, about 10–15 minutes. Set aside to let cool.
- Split shortcakes in half crosswise. For each serving, put bottom half of shortcake on a plate, spoon some of the mashed berries onto top, and cover with the top half. Serve with large dollops of whipped cream and garnish with some fresh raspberries.