Driscoll’s Raspberry Shortcakes & Food 52
Did you know? The Twin Cities consumes over ½ billion pounds of raspberries each year! To celebrate the Twin Cities being the Raspberry Capital of America, we’ve partnered with our friends at Food52 to introduce a delicious new way to showcase raspberries. This Raspberry-Raspberry Shortcake recipe is a new approach to the traditional strawberry shortcake that we’ve come to love, but with the sweet zing of raspberries!
Special Thank You to:
Sarah Jampel for creating such a wonderful and delicious raspberry recipe.
Julia Gartland for capturing the making of this recipe in photo.
Recipe: Sarah JampelServes: 6
For the Shortcakes:
- 1 ½ cups all-purpose flour
- ½ old-fashioned oats
- 5 tablespoons sugar, divided
- ½ teaspoon salt
- 1 tablespoon baking powder
- 8 tablespoons unsalted butter, cold and cut into 1/2-inch cubes
- ½ cup heavy cream, plus more for brushing.
- 1 large egg
- 4 to 6 ounces fresh raspberries
- Turbinado or raw sugar, for sprinkling
- Heat the oven to 375° F and line a baking sheet with Silpat or parchment paper.
- In a large bowl, whisk together the flour, oats, 3 tablespoons of the sugar, salt, and baking powder. Add the butter cubes, toss to coat them in the flour, and then, working quickly, squash each one into a flat sheet, tossing with the flour as you go so as to keep all butter pieces protected from the heat of your hands. You're looking for a mixture that resembles a very coarse cornmeal.
- Use a spoon to stir in the cream and egg until combined. Set your mixture in the freezer for 5 to 10 minutes, to chill and firm.
- Lightly dust a work surface with flour. Roll out your chilled dough to a 10- by 6-inch rectangle. Place about half the raspberries (a good handful) over half the rectangle, then sprinkle with 1 tablespoon sugar. Fold the rectangle in half, then roll/pat—be gentle—into an 8- by 6-inch rectangle.
- Place another handful of raspberries on half the rectangle, followed by the last tablespoon of sugar. Fold the dough in half again, then pat into a 6-inch square (it's okay to approximate). Use a very sharp, floured knife to cut your block into 6 pieces (squares or triangles—whatever you prefer). Place the shortcakes on a baking sheet and freeze for 20 to 30 minutes, so that your shortcakes have a chance to chill and firm up again. Then brush with cream, sprinkle with the turbinado sugar, and bake for 17 to 20 minutes, until golden and firm. (If your biscuits aren't browning, up the temp to 400° F). Let cool for 5 minutes on the pan, then transfer to a wire rack to cool completely.
Use a very sharp, floured knife to cut your block into 6 pieces.
For the assembly:
- ½ cup heavy cream
- 6 ounces raspberries
- 1 tablespoon sugar
- ½ teaspoon white wine or Champagne vinegar, optional
- In a small bowl, mix the raspberries with sugar and, if using, vinegar. Set aside for 5 to 10 minutes, stirring occasionally, until the raspberries are juicy. Taste and adjust sugar as needed.
- In a chilled bowl, whip the cream to soft peaks(I prefer very soft).
- To serve the shortcakes, slice them in half, like sandwich buns. A serrated knife will help! Spoon whipped cream over the bottom half, followed by the macerated raspberries. Top with the shortcake hat. Devour!
Spoon whipped cream over the bottom half, followed by the macerated raspberries. Top with the shortcake hat. Devour!
Raspberry Shortcake DIY
Shortcake is even better with Driscoll's raspberries on top. Learn how to make this raspberry shortcake like a pro and watch this video for step-by-step instructions.