Raspberry and White Chocolate Shortcake

Get baking with this recipe for raspberry and white chocolate shortcake. Even better when served with ice cream!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C (160°C fan-forced). Line a 22cm square cake pan with baking paper.

Step 2

Cream the butter and sugar with an electric beater until light and fluffy.

Step 3

Add in the egg and vanilla and beat well.

Step 4

Fold in the flour and baking powder until well combined.

Step 5

Press two-thirds of the shortcake mixture into the base of the baking pan.

Step 6

Add the raspberries and chocolate over the base.

Step 7

Sprinkle the remaining shortcake mixture on top and press down gently.

Step 8

Bake for 35-40 minutes, until lightly golden brown. Allow to cool in the pan.

Step 9

Serve with ice cream on the side (optional).