Raspberry Shortcakes with Rose-Scented Cream

Raspberry Shortcakes with Rose-Scented Cream


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About this recipe: Elegant, simple and delicious. Buttery shortcakes are sandwiched together with a rose-scented cream and fresh raspberries. Enjoy as a decadent dessert.


Serves: 6 

  • For the Shortcakes
  • 120g unsalted butter, softened
  • 4 tablespoons white sugar
  • 1/2 vanilla bean, seeds only
  • 125g plain flour, plus extra for dusting
  • 55g semolina
  • icing sugar, for dusting
  • For the Filling
  • 300ml double cream
  • 1 tablespoon icing sugar
  • 1/2 teaspoon rose water
  • 500g raspberries
  • For Decoration
  • 12 miniature roses, unsprayed
  • 6 mint sprigs
  • 1 egg white, beaten
  • sugar, for dusting

Prep:50min  ›  Cook:20min  ›  Ready in:1hr10min 

  1. Cream together the butter, sugar and vanilla seeds until light and fluffy.
  2. Sift the flour and semolina together, then gradually work the into the creamed butter mixture to make a dough.
  3. Gently knead the dough on a lightly floured surface until smooth. Roll out quite thinly and prick all over with a fork. Using a 7cm fluted cutter, cut out 12 rounds. Place these on a baking sheet and chill for 30 minutes.
  4. Meanwhile, make the filling. Whisk together the cream with the icing sugar until soft peaks form. Fold in the rose water and chill until required.
  5. Preheat the oven to 180 C / Gas 4. To make the decoration, paint the roses and leaves with the egg white. Dust with sugar; dry on a wire rack.
  6. Bake the shortcakes for 15 minutes or until lightly golden. Lift them off the baking sheet with a metal spatula and cool on a wire rack.
  7. To assemble: Spoon the rose water cream onto half the shortcakes. Add a layer of raspberries, then top with second shortcake. Dust with icing sugar. Decorate with dusted roses and mint sprigs.

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