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Raspberries & Cream Shortcakes


  • 125g butter

  • ½ cup (110g) caster sugar

  • 1 egg

  • 1½ cups (225g) self-raising flour

  • ½ teaspoon sea salt flakes

  • 1 tablespoon coffee sugar crystals

  • 250ml crème fraiche

  • 1 teaspoon vanilla bean paste

  • 2 tablespoons icing sugar

  • 250g raspberries


  • 1.

    Preheat the oven to 180°C. Mark out 16 x 3cm squares in an area 12cm x 12cm  on a piece of baking paper. Turn paper upside down and place on a board or baking tray

  • 2.

    Beat butter and caster sugar to a cream.  Add egg, mix well.  Stir through self-raising flour and salt and mix until just combined.  Tip mixture out onto prepared tray and form into the marked rectangle that is 12cm x 12cm.  Cut into 16 x 3cm squares (and slide paper onto baking tray if not already on it).  Sprinkle with coffee sugar crystals.  Bake for 25 minutes or until golden.  Cool on a wire rack.  Allow to cool slightly, then cut through to separate into 16 squares.  Using a serrated edge knife, carefully cut each square in half horizontally.  Leave to cool completely on a wire rack.

  • 3.

    While the shortcakes are cooling, combine crème fraiche, vanilla bean paste and icing sugar and mix until smooth. 

  • 4.

    To serve, split the shortcakes in half horizontally and spread the cut side of each shortcake in half with a heaped teaspoon of crème fraiche filling.  Place a few raspberries on the base of each shortcake half, top with remaining shortcake half (crème fraiche mixture side down) and serve immediately.


Lyndey’s tip: a palette knife or blunt side of a dinner knife can be helpful in forming the edge of the pastry into a rectangle.

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