Raspberry Shortcake with Raspberry Coulis and Yogurt Whipped Cream
Flaky shortcake made with freshly picked raspberries, topped with raspberry coulis, raspberries, and yogurt whipped cream
Equipment
- 1 2-3 inch biscuit cutter Note: I used a star shaped cutter for this July 4th version
Ingredients
Shortcakes
- 2 cups all-purpose flour
- 6 tbsp. granulated sugar
- 2 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 4 oz. cold, unsalted butter, cut into small pieces or grated (grated butter is much easier to cut into the dry ingredients.)
- 2/3 cup raspberries (can substitute other berries)
- 1 egg
- 1/4 cup whipping cream (or half and half)
- 1/4 cup sour milk (milk with ½ teaspoon cider vinegar mixed in)
Raspberry Coulis
- 12 oz. raspberries (can substitute your favorite berries)
- 1/2 cup granulated sugar
- 2 tbsp. water
Berries
- 1 cup raspberries
Yogurt-Whipped Cream
- 1 cup heavy whipping cream (We like to blend whipped cream with half a cup of plain nonfat Greek yogurt for our topping.)
- 1/2 cup plain nonfat Greek yogurt (Only if you plan to use a cream/yogurt blend for your whipped topping)
- 1 tsp. vanilla
- 2 tbsp. powdered sugar optional, but definitely not necessary
Instructions
Shortcakes
- Preheat oven to 425 F.Spray or grease a baking sheet, or cover with parchment paper. Your choice!
- In a large bowl, mix flour, sugar, baking powder, baking soda, and salt.Cut the stick of butter into small pieces (or grate it on a cheese grater), and add to dry ingredients.
- Using fingertips or a pastry cutter, cut butter into dry ingredients until butter is blended in and crumbly. Mix in the 2/3 cup raspberries.
- In a large glass measuring cup or a small bowl, beat egg with cream and sour milk, and stir wet mixture into dry mixture with a large fork until well-blended.
- Gather it into a large ball and turn out onto a floured cutting board. Roll out until about ¾ inches thick.Cut into 8-12 round biscuits with a biscuit cutter, depending upon how large or small you want them. In this photo, I used a 3-inch biscuit cutter.Dip cutter into flour as needed to keep from sticking.
- Place shortcake rounds on a plate and chill until nice and firm, about 30 minutes, or covered overnight.
- Place chilled shortcakes onto the prepared baking sheet and bake for approximately 12-14 minutes, or until golden brown on top.Remove from oven and cool on a cooling rack until ready to use.Can be prepared a day or two ahead.
Raspberry Coulis
- Make a simple syrup by whisking the sugar and water together in a small pot. Bring the mixture to a boil and continue on a low boil until the sugar is dissolved and the mixture is slightly thickened. Remove from heat.
- Meanwhile, place rinsed raspberries into the food processor. Pour warm simple syrup over the berries and process until smooth.
- Strain the mixture through a mesh sieve to eliminate the seeds, pressing down through the sieve with the back of a spoon. Use a rubber spatula to scrape the strained sauce into the receptacle bowl. The mixture will cool down through the straining process. Pour into a container with a tight-fitting lid and set aside if using soon, or refrigerate until ready to serve.
Yogurt-Whipped Cream
- Whip cream until stiff peaks. Fold in yogurt, vanilla and powdered sugar.
To Serve:
- Cut shortcakes in half horizontally. Then add a spoonful of the raspberry compote, followed by a spoonful of yogurt-whipped cream. Arrange raspberries on top of cream. Place top half over the bottom portion and repeat the process.Garnish with more of everything!
Notes
Be sure to use cold butter when making the shortcakes. It’s also a great idea to grate the butter and then chill it again before cutting it into the dry ingredients.
You can substitute any of your favorite berries in this recipe: blackberries, blueberries, huckleberries, Marion berries, etc.!