Ingredients Jump to Instructions ↓

  1. 1/2c All-purpose flour

  2. 2 tb Granulated sugar

  3. 1/4ts Double acting baking powder

  4. 4 tb Heavy cream

  5. 1/8ts Salt

  6. 2 tb Cold unsalted butter Cut into bits

  7. 2 tb Unsweetened cocoa powder

  8. 1/4ts Baking soda

  9. 1 1/2c Raspberries

  10. 2 tb Granulated sugar, or to Taste

  11. 1 tb Framboise, or to taste

  12. 1/3c Well-chilled heavy cream Connfectioners sugar for Sprinkling Mint sprigs for garnish if Desired

Instructions Jump to Ingredients ↑

  1. + Directions : Make the shortcakes: In a bowl sift together the cocoa powder, the flour, the sugar, the baking powder, baking soda, and salt, add butter, and blend the mixture until it resembles coarse meal. Add the cream and stir the mixture with a fork until it forms a dough. Divide the dough in half, arrange each half in a mound on a lightly greased baking sheet, and bake the shortcakes in the middle of a 425 oven for 12 min. , or until a tester inserted in the centers come out with crumbs clinging to it. Transfer to a rack to cool. In a bowl mash 3/4 cup of the raspberries with a fork, stir in 1 tbsp. of the granulated sugar and the framboise, stirring until the sugar is dissolved, and stir in the remaining 3/4 cup raspberries. In a small bowl with an electric mixer beat the cream until it holds soft peaks, add the remaining 1 tbsp. granulated sugar, and beat the cream until it holds stiff peaks. Cut the shortcakes in half. (The shortcakes are delicate and crumble easily. ) Top each bottom half with half the raspberry mixture, divide the whipped cream between the 2 shortcakes. With a spatula carefully top each serving with the top half of a shortcake. Sprinkle with confectioners sugar and garnish with mint. Serves: 2


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