If you cant tell already I am in full blown spring mode, so I thought what better then to make and bring to a friends for coffee then some raspberry shortcakes! To kick it up a notch I decided to flavor the whipped cream with a hint of coffee!
Raspberry Shortcake with Coffee Whipped Cream
A few days before making the shortcakes I poured a small carton of whipping cream in a container and added 2 heaping tablespoons of ground coffee to the cream, stirring until the two are well combined. Sealing the container I let it sit in the fridge for a few days to infuse the cream with the coffee flavour.
Ingredients
Shortcake
2 cups all-purpose flour
2 tbsp sugar
1 tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter
1/2 cup sour cream
1/4 cup milk
Glaze
1/4 cup milk
granulated or raw sugar
Whipped Cream
2 cups whipping cream
2 heaping tbsp ground coffee
1 1/2 tsp vanilla extract
1/4-1/2 cup icing sugar
Directions
- you can also add chopped up berries to the whipped cream combining before piping onto the shortcakes.
Preheat oven to 425°F
In a bowl combine the flour, sugar, baking powder, baking soda and salt, mix well. Using a pastry blender or two butter knives, cut in butter finely. In a separate bowl, combine sour cream and milk; add to dry mixture, stirring with a fork to make a soft slightly sticky dough. Gather into a ball and on a lightly floured surface, knead dough gently about 8-10 times or until dough is smooth.
Roll the dough out to about ¾ inch thickness and using a cookie cutter cut out rounds.
Place on a lined cookie sheet and using a pastry brush lightly brush the tops of the shortcakes with milk and sprinkle sugar on top.
Bake for 15-20 minutes or until top is golden brown.
While the shortcakes are baking place the beaters you are going to use to make the whipped cream in the freezer. It makes it a lot faster to use chilled beaters and a chilled bowl if you have the room in the freezer!
Once the shortcakes are out of the oven and cooling on a wire rack strain the whipping cream with some cheesecloth and get to work whipping the cream with your beaters until almost stiff peaks form.
Then gradually add your vanilla extract and icing sugar (amount depends on the sweetness you want your whipped cream to have). Beat until combined well.
Assembly
Cut shortcakes in half, spooning a generous amount of whipped cream on the bottom half and add berries. Place the top half of the shortcake back in place and garnish with a dollop of whipped cream and a berry.
