Fresh Raspberry Shortcake

Apparently it's World Baking Day today, who knew? 

I haven't got quite as much time as I'd like to bake at the moment, so I was happy to come across this quick and easy recipe for a fruity summer shortcake.

Fresh Raspberry Shortcake

Adapted from the BBC Food website.

115g butter, softened

225g self raising flour

115g caster sugar

400g raspberries

Whipped cream or clotted cream to serve

Preheat the oven to 200ºC and line a 20cm tin with baking parchment.

Put the softened butter and flour into a food processor and pulse the mixture together. If you haven't got a food processor, you can rub the butter into the flour using your fingertips.

Add the sugar and pulse again until the mixture is just coming together.

Place half of the mixture into the bottom of the tin and press down firmly using the back of a tablespoon, smoothing and flattening the top.

Pour the fresh raspberries evenly over the top of the mixture.

Pour the remaining mixture over the fruit and press down firmly with the spoon to flatten.

Bake for about 30 minutes or until golden brown.

Remove the shortcake from the oven and place a plate or pan on top to compress the dessert. Leave to cool.

When cool, remove from the tin and cut into slices, dust with caster sugar or icing sugar and serve with cream.

 

 ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦

This content belongs to Nic at Cherrapeno. All writing and photography copyright N Fowers © 2007-2013 unless otherwise indicated. All rights reserved.