I’ve been taking advantage of the short raspberry season here in Sydney, when the raspberries are at their very best and also cheapest. Every time I’m at the fruit shop I find myself reaching for these beauties. Great to eat as is, and some inevitably make it into my baking as in this Raspberry and White Chocolate Shortcake. The cake part is rich and crumbly in part because of butter, offset by the tangy raspberries with a hint or orange. It’s a lovely cake, that is easy to make with everyday ingredients.
I make this cake when the berries are plentiful, but you can also use frozen (no need to thaw).You can also swap raspberries with other berries, or a combination of berries if you prefer. I have to say white chocolate and raspberries are one of those pairings that is is just perfect even more so with a hint of orange flavour. And, If you like fruity cakes, here’s another easy and delicious recipe with my French Apple Tea Cake.
What you need for Raspberry and White Chocolate Shortcake
- From the Fridge and Pantry- Butter,CasterSugar,Vanilla,Raspberries,Orange Zest,WhiteChcocolate,Eggs,Plain Flour and Baking Powder
- A 23cm Springform cake tin or a 23cm round tin lined with baking paper.
Easy does it..
- Make the dough by creaming the butter, vanilla and sugar until pale and fluffy.Add the eggs to the bowl. Sift baking powder and plain flour over the bowl and mix on low until a crumbly dough is formed. If the dough is too soft, chill for a few minutes in the fridge.
- Divide dough into two portions. Place one dough into the bottom of the pan. Flatten and shape to fit the bottom of the baking tin, pushing slightly up to the sides of the pan.
- Scatter the raspberries and orange zest evenly over the top, sprinkle with a bit of caster sugar. Flatten the raspberries slightly with your thumb, then sprinkle the chopped white chocolate.
- Roll out the other piece of dough into a circle large enough to fit the baking tin. Carefully slide dough on top of the berries. Smooth the top with your fingers or the back of a spoon. Sprinkle the top with extra caster sugar and bake in a preheated oven for about 30 minutes or until pale golden.
Raspberry and White Chocolate Shortcake
8
servings15
minutes30
minutesIngredients
185g Butter
1 cup Caster Sugar, plus extra for sprinkling
1 teaspoon Vanilla
1 Egg, plus 1 Egg Yolk
2 2/3 cup Plain Flour
1 teaspoon Baking Powder
2 x 125g punnets Raspberries
100g of White Chocolate,coarsely chopped
Finely grated zest of 1 Orange
Icing Sugar for dusting
Whipped Cream or Ice Cream to serve
Directions
- Preheat oven 180°C fanforced. Spray a 9 inch pan with cooking oil spray and line bottom of the pan with baking paper.
- Cream butter and sugar until light and fluffy. Add egg and egg yolk and mix on low until combined. Sift flour and baking powder over the mixing bowl. Continue mixing on low until a dough is formed. If the dough is too soft, place in the fridge for a few minutes to chill so it’s easier to handle.
- Divide the dough into two. Place one piece of dough into the prepared pan. Flatten and shape into a disc to fit the base , and pressing the dough up the sides a little.
- Place the raspberries on top of the dough. Scatter the orange zest evenly on top of the raspberries and sprinkle 2 tablespoons of Caster Sugar. Flatten the raspberries slightly with your thumb. Place the coarsely chopped white chocolate on top of the berries.
- Roll out the other piece of dough into a circle 9cm in diameter and place it over the filling. Smooth out the top and edges with your finger or the back of a spoon. Sprinkle the top with a little sugar. Bake for 30 minutes or until cooked through. Serve warm with whipped cream or Ice Cream.
Notes
- Serve warm or room temperature. Store in a covered container for a few days.
Hello, look delicious, but please tell us how much (missing from ingredients) white chocolate. Thanks
Hi, thank you for letting me know. The recipe started out without the white chocolate, but I find it’s so much better with it. I have updated the recipe, so if you refresh your browser, it should be there. You only need about 100 g. Again, thank you. Cheers.
I made this shortcake on the weekend and the dough was so easy to work with – I didn’t even need to refridgerate it. It was somehow biscuity but soft at the same time. Everyone thought it was delicious! I can’t wait to try more of your recipes.
Hello,
Thank you so much for the thumbs up. You’ll find most of my recipes are easy and quite delicious. I hope you try more and let me know how you went.