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  • Raspberry Blueberry Shortcake

Raspberry Blueberry Shortcake

Posted on May 18th, 2023
by Paula
Categories:
  • Dessert
  • Home Cooking Recipes
Blueberry raspberry shortcake

I love quick and easy cakes, especially those with a crispy and very fresh base that simply melt in the mouth. And what goes best with this base? A fruit-based cream, or just plain fruit? Actually, my favorite is a fruit and a delicate yogurt cream.

The result: a soft and delicious shortcake (with lots of butter, obviously), a light yogurt cream, and lots of fresh summer fruit. My picks were blueberries, raspberries and some red currants, but you can make it with your own choice of berries. Simple, delicious, classy, and colorful!

Enjoy!


Forest Fruit Shortcake
Forest Fruit Shortcake

Raspberry Blueberry Shortcake

Paula
4.92 from 48 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Chilling Time 1 hour hr
Total Time 1 hour hr 55 minutes mins
Course Dessert
Cuisine American, International
Servings 15 servings

Ingredients
 
 

Base:

  • 200 g butter
  • 400 g flour
  • 3 egg yolks
  • 50 g powdered sugar
  • 1 tsp salt
  • 1 tsp baking powder

Filling:

  • 3 egg whites
  • 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

    Forest Fruit Shortcake
    Tried this recipe?Let us know how it was!
    Raspberry blueberry shortcake

    Related: White Chocolate Almond Cookies w/ Raspberry Powder
    Related: White Chocolate Panna Cotta w/ Strawberry Sorbet
    Related: Raspberry Brownies
    Related: White Chocolate Raspberry Cake
    Related: Raspberry & Blueberry Swiss Roll

    Paula

    Paula is a very talented pastry cook and a regular Chef's Pencil contributor. She has won numerous awards for amateur chefs and she loves to bake for her family of four. Check out all her delicious pastry and dessert recipes on her profile page.

    4.92 from 48 votes (48 ratings without comment)

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