Raspberry Shortcake

Name: Raspberry Shortcake
Prep time: 1 h
Cook time: 35 min
Total time: 1 h 35 min
Cuisine: European, British
Ingredients: * 10 eggs; * 3/4 tsp cream of tartar; * 1 cup caster sugar (fine-grain); * 1 cup plus 2 tbsp cake flour; * 1/2 tsp salt; * 1/2 cup vegetable or sunflower oil; * 2 tbsp orange juice (no pulp); * 3/4 - 1 tbsp water; * 1.5 tsp vanilla extract; 32 oz carton of heavy whipping cream; * 3 cups powdered sugar; * dash of vanilla extract; * 1/2 tsp salt; 5.1 oz vanilla instant pudding mix; 1 Tablespoon water; 9 ounces fresh raspberries; 2 teaspoons cornstarch; 1/4 cup (50g) granulated sugar; 1 teaspoon fresh lemon juice (do not leave out); 1/2 teaspoon vanilla extract (optional); * 1/4 cup raspberry reduction; * 1 cup powdered sugar; * 1/4 tsp vanilla extract; * corn syrup (optional); 4 cups raspberries (fresh or frozen); 3/4 cup granulated sugar; 1 Tbsp lemon juice; 2 tsp fresh lemon zest; 1/4 cup + 3 Tbsp water (divided - first part added to raspberry mixture, second part used to make the cornstarch slurry); 3 Tbsp cup cornstarch

37 steps

Prep:1hCook:35min

This is my version of a strawberry shortcake, but with raspberries because I love raspberries. It includes a light and fluffy sponge cake, with a raspberry filling, whipped frosting, and a raspberry glaze on top. I am obsessed with this cake and I could eat the entire thing. The original serving size is for a 3 layer, 6 inch cake. Here is the video on how to make the sponge cake: https://youtu.be/sEw05q1NVeQ?utm_source=whisk&utm_medium=ios&utm_campaign=raspberry_shortcake

Updated at: Thu, 15 Feb 2024 16:21:38 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

14 servings

Raspberry Glaze

¼ cupraspberry reduction

1 cuppowdered sugar

¼ tspvanilla extract

corn syrup

optional

Raspberry Filling

4 cupsraspberries

fresh, or frozen

¾ cupgranulated sugar

1 Tbsplemon juice

2 tspfresh lemon zest

¼ cupwater

divided - first part added to raspberry mixture, second part used to make the cornstarch slurry

3 Tbspcornstarch

Instructions

Sponge Cake Prep

Step 1

Take out the eggs from the fridge. Separate the whites and yolks into separate bowls while eggs are cold. Cover and set aside and allow it to come to room temperature.

eggs10

Step 2

Put the 1 cup fine grain sugar in a food processor and process for 30 seconds - 1 minute to create an even finer granulated sugar. Don’t powder it though. Set aside.

Food ProcessorMix

caster sugar1 cup

Step 3

Sift the cake flour and salt together repeatedly 3 times. First sift, using a wire sieve into a wide bowl. Then drop onto waxed lunch paper or parchment paper and use this paper to easily drop the flour back into the sieve easily. Repeat this process two more times (refer video). Set aside.

Sieve

Step 4

Mix the oil, juice, water as well as vanilla extract in a cup and set aside, allowing it to come up to room temperature.

vegetable oil½ cup

orange juice2 Tbsp

water¾ Tbsp

vanilla extract1 ½ tsp

Making the Sponge Cake

Step 5

Preheat the oven to 350°F/ 180°C

Step 6

Beat the egg yolks with the fine granulated sugar that we set aside. Beat until very pale yellow in color and ribbon-like streaks are created when lifted. Set aside.

Step 7

In a stand mixer (or hand mixer) with whisk attachment, beat the egg whites till foamy (make sure the bowl is sterile and completely clean so that the egg whites foam). Add creme of tartar. Continue beating till stiff peaks form (don’t over-beat).

Step 8

Give the oil-juice mixture that we set aside a good stir. Add this to the yolk-mixture. Stir to incorporate.

Step 9

Now, add the sifted flour mixture into this yolk-oil mixture, a little at a time till all the flour is evenly incorporated.

Step 10

Lastly, add the whipped egg white and fold it into the flour batter with a plastic spatula (do NOT over mix).

Step 11

Divide and pour into three, 6x3 inch (ungreased, aluminum) cake pans equally.

Step 12

Pat gently on the countertop move from side to side and pat again to remove air bubbles.

Step 13

Bake 30-35 minutes or till the center is set.

Step 14

Remove from oven and invert onto elevated wire racks. This prevents the cake from sinking.

Step 15

Once the cakes are cooled completely, use a sharp knife to go around the edge of the pans to release the cake onto flat plates. Slice each cake into two using a broad serrated knife. OR With a serrated knife, slice the top of the cake off to have one thick cake layer.

Step 16

Wrap each cake layer in plastic wrap and place in refrigerator for around 15-30 minutes to let completely cool so it is easier to decorate.

Whipped Frosting

Step 17

In a stand mixer with whisk attachment, add the chilled heavy whipping cream and beat for 30 seconds til it starts foaming a little.

MixerMix

heavy whipping cream32 oz

Step 18

Add powdered sugar, vanilla instant pudding mix, a dash of vanilla extract, and salt to heavy whipping cream and whip until stiff peaks.

powdered sugar3 cups

vanilla extract

Salt½ tsp

Step 19

Make sure it stays refrigerated so that it can stay stabilized.

Raspberry Reduction

Step 20

Whisk the cornstarch and water together until all the cornstarch has dissolved. (I just use a fork to mix—very easy.) Combine cornstarch mixture, raspberries, granulated sugar, and lemon juice in a small saucepan over medium heat. Using a silicone spatula, stir the mixture, lightly mashing the raspberries as they begin to heat.

water1 tablespoon

fresh raspberries9 ounces

cornstarch2 teaspoons

granulated sugar¼ cup

fresh lemon juice1 teaspoon

Step 21

Bring to a boil and let it boil for 3 full minutes, stirring occasionally. Remove the pan from heat and—if desired for a richer flavor—stir in vanilla extract.

vanilla extract½ teaspoon

Step 22

Press the warm sauce through a fine mesh strainer to remove the seeds, if desired. I use the back of a spoon to press the liquid through the strainer, held over a bowl. It takes a couple minutes to really squeeze it all out.

Step 23

Feel free to serve warm over warm desserts, but it should be cooled to really thicken up. Cool the sauce completely at room temperature or in the refrigerator. The sauce will thicken slightly as it cools, but the strained version is still liquid and perfect for drizzling.

Raspberry Glaze

Step 24

In a small bowl, combine raspberry reduction, confectioner’s sugar and vanilla. Whisk until smooth with no clumps.

powdered sugar1 cup

vanilla extract¼ tsp

Step 25

Add additional water or corn syrup until desired consistency for drizzling.

corn syrup

Raspberry Cake Filling

Step 26

If possible, make the raspberry filling in advance! The extra time will allow the filling to thicken and develop its flavor.

Step 27

Place 4 cups frozen or fresh raspberries, 3/4 cup granulated sugar, 1 Tbsp lemon juice and 2 tsp lemon zest, and 1/4 cup of water in a saucepan and heat over medium high heat.

Step 28

Stir the mixture until it begins to boil.

Step 29

Lower the heat to medium-low, and allow the filling to simmer for 10-15 minutes.

Step 30

Turn off heat and remove the pot from the stove. Pour the filling into a metal strainer suspended over a medium sized bowl, and push through using a rubber spatula. Use a decent amount of pressure to really get all the liquid through the sieve. You should be left with about 1/2 cup of seedy pulp.

Step 31

In a separate small bowl, make a slurry by combining the remaining 3 Tbsp of water with 3 Tbsp cornstarch. Stir until the cornstarch has fully dissolved into the water.

Step 32

Add this cornstarch mixture into the strained raspberry filling, and stir until it is incorporated.

Step 33

Rinse out your pot and pour the filling back into it (you don't want any residual seeds getting into the filling).

Step 34

Heat at a medium high heat, and be sure to stir constantly during this stage to prevent the filling from burning.

Step 35

Cook until the mixture begins to boil, then reduce the heat to medium low.

Step 36

Continue to stir, and cook for a few additional minutes.

Step 37

Turn off heat and pour the raspberry filling into a separate bowl to cool. Cover with plastic wrap and place in the fridge for at least 1 hour, or preferably overnight.