Raspberry and White Chocolate Shortcake
Get baking with this recipe for raspberry and white chocolate shortcake. Even better when served with ice cream!
Ingredients
- 1/2 cup white chocolate, chopped
- 2 cups raspberries
- 8 scoops vanilla ice cream
- 1 cup caster sugar
- 1 teaspoons vanilla essence
- 2 teaspoons baking powder
- 200 grams butter, softened
- 2 cups flour, sifted
- 1 egg
- 1/2 cup white chocolate, chopped
- 2 cups raspberries
- 8 scoops vanilla ice cream
- 1 cup caster sugar
- 1 teaspoons vanilla essence
- 2 teaspoons baking powder
- 200 grams butter, softened
- 2 cups flour, sifted
- 1 egg
- Step 1 of 9Preheat the oven to 180°C (160°C fan-forced). Line a 22cm square cake pan with baking paper.
- Step 2 of 9Cream the butter and sugar with an electric beater until light and fluffy.
- Step 3 of 9Add in the egg and vanilla and beat well.
- Step 4 of 9Fold in the flour and baking powder until well combined.
- Step 5 of 9Press two-thirds of the shortcake mixture into the base of the baking pan.
- Step 6 of 9Add the raspberries and chocolate over the base.
- Step 7 of 9Sprinkle the remaining shortcake mixture on top and press down gently.
- Step 8 of 9Bake for 35-40 minutes, until lightly golden brown. Allow to cool in the pan.
- Step 9 of 9Serve with ice cream on the side (optional).
Method
- Step 1 of 9Preheat the oven to 180°C (160°C fan-forced). Line a 22cm square cake pan with baking paper.
- Step 2 of 9Cream the butter and sugar with an electric beater until light and fluffy.
- Step 3 of 9Add in the egg and vanilla and beat well.
- Step 4 of 9Fold in the flour and baking powder until well combined.
- Step 5 of 9Press two-thirds of the shortcake mixture into the base of the baking pan.
- Step 6 of 9Add the raspberries and chocolate over the base.
- Step 7 of 9Sprinkle the remaining shortcake mixture on top and press down gently.
- Step 8 of 9Bake for 35-40 minutes, until lightly golden brown. Allow to cool in the pan.
- Step 9 of 9Serve with ice cream on the side (optional).
Method
- Step 1 of 9Preheat the oven to 180°C (160°C fan-forced). Line a 22cm square cake pan with baking paper.
- Step 2 of 9Cream the butter and sugar with an electric beater until light and fluffy.
- Step 3 of 9Add in the egg and vanilla and beat well.
- Step 4 of 9Fold in the flour and baking powder until well combined.
- Step 5 of 9Press two-thirds of the shortcake mixture into the base of the baking pan.
- Step 6 of 9Add the raspberries and chocolate over the base.
- Step 7 of 9Sprinkle the remaining shortcake mixture on top and press down gently.
- Step 8 of 9Bake for 35-40 minutes, until lightly golden brown. Allow to cool in the pan.
- Step 9 of 9Serve with ice cream on the side (optional).