Rhode Island Shortcakes With Fresh Raspberries Food

RASPBERRY SHORTCAKE

Steps:

• In a bowl, toss the raspberries with 1 tablespoon of the sugar and refrigerate until ready to serve.
• Preheat the oven to 400 degrees F. In a mixer fitted with a paddle attachment, mix the flour, salt, the remaining 1 tablespoon of sugar, baking powder, and lemon zest. Mix in the whipped cream until the mixture is moistened and just forms a ball. Turn out onto a lightly floured work surface and knead briefly just to bring the dough together.
• Form the dough into a log then use a rolling pin to roll it out into a long rectangle about 1-inch thick and 3 inches wide. Making diagonal strokes with a sharp knife, cut into 4 or 6 large triangular biscuits. Arrange on a sheet pan and bake until golden brown, about 20 minutes. Let cool on a wire rack.
• When ready to serve, split the biscuits in half horizontally. Place the bottoms on serving plates. On each, place a spoonful of raspberries with the syrup that has collected in the bowl, a dollop of sour cream, and a sprinkling of brown sugar. Place the top halves of the biscuits on top. Serve immediately.

RHODE ISLAND SHORTCAKES

Steps:

• Preheat oven to 425 degrees.
• Combine flour, cake meal, sugar and baking powder in bowl of food processor fitted with steel blade. Pulse on and off to combine.
• Add butter. Pulse on and off 18 to 20 times to combine.
• Empty into a mixing bowl and stir in cream with a fork, just until blended.
• Turn out onto a pastry board and knead a few times. Press into a square 1 to 1 1/4 inches thick. Cut into 6 or 8 squares.
• Place dough on a lightly greased cookie sheet and bake 15 to 20 minutes, until golden. Cool 15 minutes before serving.

RHODE ISLAND SHORTCAKES WITH FRESH RASPBERRIES

Steps:

• Whip 1 cup heavy cream with vanilla until stiff.
• On individual serving dishes place bottom half of each shortcake. Pour equal portions of remaining 1 1/2 cups of heavy cream over shortcake halves.
• Divide raspberry puree equally among shortcakes and pour over shortcake bottoms. Scatter raspberries over puree. Sift confectioners' sugar over berries. Add a dollop of whipped cream.
• Top with shortcake tops and garnish with remaining whipped cream.