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Raspberry shortcake on a cake plate
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Raspberry Shortcake

A slight twist on the classic, this Raspberry Shortcake is made with airy spongecake, raspberry simple syrup, raspberry whipped cream, and fresh juicy berries.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert
Servings: 10
Author: Karie

Equipment

  • 10-inch springform pan

Ingredients

Sponge Cake

  • 3 ounces unsalted butter melted
  • 1 1/3 cup all purpose flour
  • 1 tablespoon cornstarch
  • 6 large eggs
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1 teaspoon vanilla

Raspberry Simple Syrup

  • 1/2 cup sugar
  • 1/2 cup water
  • 1/2 cup fresh or frozen raspberries

Raspberry Whipped Cream

  • 1 1/2 cups heavy cream
  • 1/4 cup sugar or vanilla sugar
  • 1/2 cup fresh raspberries

Topping

  • 2 cups fresh raspberries
  • Edible flowers, to garnish (optional)

Instructions

For the sponge cake:

  • Preheat oven to 350° F. Line the bottom of a 10-inch springform pan with parchment paper, but do not butter the sides.
  • Melt the butter and set aside, keeping warm until ready.
  • Sift flour and cornstarch together in a bowl. Set aside.
  • Whisk eggs, salt, and sugar together in the bowl of a stand mixer. Place over a double boiler or a small pot with about one inch of water. Make sure the mixer bowl doesn't actually touch the water. Heat on medium, whisking egg mixture frequently, until hot to the touch (about 120° F), 5-7 minutes.
  • Remove the bowl from the stove and place on the stand mixer with the whisk attachment. Add vanilla; whip on medium high until pale and fluffy and mixture has tripled in volume, about 3-5 minutes. The mixture should form a ribbon when it falls from the whisk.
  • Gently fold the flour into the egg mixture in three batches using a silicone spatula.
  • Scoop about one cup of batter into a small bowl and whisk in melted butter. Gently fold this back into the rest of the batter. Be careful not to deflate the batter when mixing!
  • Pour into the prepared pan and bake until the top springs back lightly when touched and top is golden brown, about 40-45 minutes. Allow cake to cool completely in the pan before removing.

For the raspberry simple syrup:

  • Place sugar in a small saucepan and cover with water. Stir to combine and cook on medium low heat until it comes to a boil. Turn heat down slightly and simmer for a few more minutes, until sugar is dissolved. Remove from heat and add raspberries.
  • Allow to cool completely, then purée the mixture. Strain if you want a syrup without the seeds.

For the raspberry whipped cream:

  • Whip heavy cream and sugar with an electric mixer until soft peaks begin to form. Add raspberries while continuing to whip just until raspberries are broken down into small pieces and whipped cream has turned light pink.

To assemble cake:

  • Place cooled cake on a serving plate (don't forget to remove the parchment from the bottom). Use a spoon or a pastry brush to coat the top in syrup, allowing it to soak in and repeating several times until cake is thoroughly moistened with syrup.
  • Top with the raspberry whipped cream, decorating as desired. Place fresh raspberries on top and decorate with edible flowers, if using. Slice and serve!

Notes

This cake is best if eaten within one day of making. Keep refrigerated.