Raspberry Truffle Shortcake

Active Time: 25 MinsTotal Time1 Hour 45 Mins
Yield: Serves 12

Save the strawberry dessert for another occasion. Instead, top these fluffy, homemade biscuit shortcakes with the favorite combination of fresh raspberries and hot fudge. If you don’t have a vanilla bean pod for the whipped cream, you can use 1 teaspoon pure vanilla extract or vanilla bean paste.


  • 4 cups fresh raspberries, hulled and quartered
  • 1 teaspoon fresh juice (from 1 lemon)
  • 1/2 cup plus 2 Tbsp. granulated sugar, divided
  • 4 cups all-purpose flour, plus more for work surface and kneading
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons kosher salt
  • 1 1/4 cups cold unsalted butter, cut into small pieces
  • 1 1/2 cups whole buttermilk
  • 2 cups plus 2 Tbsp. cold heavy cream, divided
  • 1 tablespoon sanding sugar (or coarse sugar)
  • 1/2 cup powdered sugar
  • 1vanilla bean pod, split
  • 1/2 cup jarred hot fudge sauce, warmed
  • Chocolate shavings

How to Make It

Step 1

Stir together raspberries, lemon juice, and 1/2 cup of the granulated sugar in a medium bowl. Cover; refrigerate at least 30 minutes or up to 1 hour.

Step 2

Preheat oven to 425°F. Whisk together flour, baking powder, baking soda, salt, and remaining 2 tablespoons granulated sugar in a large bowl. Cut in butter with a pastry blender (or use fingertips) until mixture resembles peas. Add buttermilk, and stir gently with a spatula or wooden spoon until well combined and shaggy. Turn out dough onto a lightly floured surface, and knead gently until dough just comes together, 2 to 3 times. Pat dough with lightly floured palms to 1 1/2-inch thickness (do not use a rolling pin). Cut out biscuits using a 2 1/2-inch round cutter, gathering and patting scraps once more to make 12 biscuits.

Step 3

Place biscuits about 2 inches apart on a parchment paper-lined baking sheet. Refrigerate 30 minutes. Brush tops of biscuits with 2 tablespoons of the heavy cream; sprinkle with sanding sugar. Bake in preheated oven until golden brown, 18 to 20 minutes. Cool on baking sheet 10 minutes.

Step 4

Place powdered sugar in bowl of an electric stand mixer fitted with whisk attachment. Scrape vanilla bean seeds into powdered sugar; add remaining 2 cups heavy cream. Beat on medium speed until soft peaks form, 4 to 5 minutes. Split biscuits; place on plates or a large platter. Spoon raspberry mixture onto bottom halves of biscuits. Dollop with whipped cream, drizzle with warmed hot fudge sauce, and sprinkle with chocolate shavings; cover with biscuit tops.

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