Something truly magical happens when you combine raspberries with white chocolate - a classic combination! In this delicious shortcake recipe (thanks to Mark's sister, Erin!), raspberries and chunks of chocolate create the meltingly delicious filling topped with a buttery, pebbled crust. Elevate to perfection with a scoop (or two) of your favourite ice cream.
5 reasons why you'll love this shortcake recipe:
- The glorious texture is what we love the most. Halfway between a cake and a cookie, you'll find it's perfectly chewy and soft with just the perfect amount of jammy fruit and indulgent bursts of chocolate in each bite.
- The recipe is quick and easy to make. All you need is one bowl and a handful of everyday ingredients you might already have in your pantry.
- This chewy and sweet shortcake is lovely served warm as a dessert or is equally as sensational when cooled as a mid-afternoon treat. Serve alongside a steaming pot of tea, of course!
- You can easily switch out the raspberries for other types of fruit, such as blueberries, strawberries, passionfruit, peaches, or apricots. Be sure to consider whether white, milk or dark chocolate pairs best with your chosen fruit.
- This shortcake is an excellent option for taking along to a potluck or picnic. It's a total crowd-pleaser for little ones and grown-ups alike. It also makes for a fantastic gift! Wrap up prettily in a box with twine, and you have a delicious offering that's homemade with love.
200g butter, softened
1 free-range egg
1 cup caster sugar
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
2 cups fresh or frozen raspberries
1 large bar of white chocolate (about 200g)
Preheat the oven to 180 °C, and grease a slice tin. One with a removable bottom comes in handy.
Cream together the butter, sugar, egg, and vanilla until creamy.
Add the flour and baking soda, and mix until you have a soft dough.
Press 2/3 of the mixture into your slice tin. The mixture will be a little sticky, and that's okay!
Sprinkle the raspberries and chunks of chocolate over the base, then break up the remaining dough and sprinkle over the top. It doesn't have to look perfect, rustic is good here.
Bake for 30-40 minutes or until lightly golden on top.
Allow to cool, then dust with icing sugar and cut into thick slices.
Makes 9 generous slices.