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.
Servings: 1 10-inch cake
Equipment
- 10-inch springform pan
Ingredients
Sponge Cake
- 3 ounces (6 Tbsp) unsalted butter melted
- 1 ⅓ cup all purpose flour
- 1 tablespoon cornstarch
- 6 large eggs
- ¼ teaspoon salt
- 1 cup sugar
- 1 teaspoon vanilla
Raspberry Simple Syrup
- ½ cup sugar
- ½ cup water
- ½ cup fresh or frozen raspberries
Raspberry Whipped Cream
- 1 ½ cups heavy cream
- ¼ cup sugar or vanilla sugar
- ½ cup fresh raspberries
Topping
- 2 cups fresh raspberries
- Edible flowers, to garnish (optional)
Instructions
For the sponge cake:
- Prep: Preheat oven to 350° F. Line the bottom of a 10-inch springform pan with parchment paper, but do not butter the sides.Melt 3 oz unsalted butter and set aside, keeping warm until ready.
- Mix dry ingredients: Sift 1 ⅓ cups flour and 1 Tbsp cornstarch together in a bowl. Set aside.
- Warm eggs: Whisk 6 eggs, ¼ tsp salt, and 1 cup 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.
- Whip eggs: Remove the bowl from the stove and place on the stand mixer with the whisk attachment. Add 1 tsp vanilla; whip on medium-high until pale and fluffy and mixture has tripled in volume, about 3-5 minutes. The mixture should fold back on itself and form a ribbon when it falls from the whisk.
- Fold in dry ingredients: Gently fold the flour mix into the egg mixture in three batches using a silicone spatula, folding carefully after each addition until no pockets of flour remain.
- Add butter: Scoop about one cup of the batter into a small bowl and whisk in the 3 oz melted butter. Gently fold this mixture back into the rest of the batter. Be careful not to deflate the batter when mixing!
- Bake: 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:
- Simmer: Place ½ cup sugar and ½ cup water in a small saucepan. 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 ½ cup raspberries.
- Purée: Allow the syrup to cool completely, then purée the mixture using an emulsion blender or food processor. Strain if you prefer to remove the seeds.
For the raspberry whipped cream:
- Whip 1 ½ cups heavy cream and ¼ cup sugar with an electric mixer until soft peaks begin to form. Add ½ cup fresh raspberries while continuing to whip, just until raspberries are broken down into small pieces and whipped cream has turned light pink.
To assemble cake:
- Soak: 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 the cooled raspberry syrup, allowing it to soak in and repeating several times until cake is thoroughly moistened with syrup.
- Finish: Top with the raspberry whipped cream, spreading or piping as desired. Place 2 cups 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.