Raspberry Shortcake Recipe

Make a Cake with Fresh Raspberries and Whipped Cream!

This Raspberry Shortcake Recipe makes the most yummy cake with fresh raspberries and whipped cream!

Get ready to take your taste buds for a ride!

If you don't have FRESH raspberries on hand, you can make a raspberry sauce with frozen raspberries and use that instead!

That too would taste scrumptious!

Ingredients

1/4 cup shortening
2/3 cup granulated sugar
1 egg
1 tsp. vanilla extract
1/4 tsp. salt
1 1/2 cups all-purpose flour
2 tsps. baking powder
1/2 milk
whipped cream
fresh raspberries

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Directions

In a bowl, cream the sugar and shortening.

Add the egg and the vanilla, and beat well with an electric hand mixer.

In another bowl, combine flour with the salt and the baking powder.

Add the dry ingredients to the shortening / sugar mixture alternately with the milk, just until well combined.

Transfer the batter into a 9" x 13" greased baking dish.

Bake at 350° F for 20 - 25 minutes, or until a toothpick inserted in the center comes out clean.

Cool on a wire rack.

Cut the cake into 9 piece servings.

Split each serving horizontally and fill with whipped cream and raspberries.

Replace the top of the cake piece and garnish the top with more raspberries and a dollop of whipped cream!

Serve immediately.

Makes 9 servings.

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