Rhode Island Shortcakes With Fresh Raspberries

Name: Rhode Island Shortcakes With Fresh Raspberries
Yield: 6 to 8 servings
Cuisine: New England
Ingredients: 2 ½ cups heavy cream; 1 teaspoon vanilla; 6 to 8 Rhode Island shortcakes, split horizontally (see recipe); Raspberry puree (see recipe); ½ pint fresh raspberries; Confectioners' sugar to taste

Recipe from Al Forno

Adapted by Marian Burros

Updated October 10, 2023

Total Time: 32 minutes
Prep Time: 17 minutes
Cook Time: 20 minutes
Rating: 4(12)
Comments: Read comments

—Marian Burros

Featured in: In New England, Chefs Cultivate The Local Bounty

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Ingredients

Yield:6 to 8 servings

2 ½ cups heavy cream
1 teaspoon vanilla
6 to 8 Rhode Island shortcakes, split horizontally (see recipe)
Raspberry puree (see recipe)
½ pint fresh raspberries
Confectioners' sugar to taste

Ingredient Substitution Guide

Preparation

Step 1
Whip 1 cup heavy cream with vanilla until stiff.
Step 2
On individual serving dishes place bottom half of each shortcake. Pour equal portions of remaining 1 ½ cups of heavy cream over shortcake halves.
Step 3
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.
Step 4
Top with shortcake tops and garnish with remaining whipped cream.

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