½ cup shredded rose petals plus extra whole petals for plating. Must be unsprayed.
Cream Topping:
¾ cup chilled heavy cream
¾ cup crème fraiche
1 tablespoon sugar
Instructions
For the Raspberry Rose Filling: Place one of the containers of raspberries in a bowl and sprinkle the sugar over the top. Allow to stand for 5 minutes, then roughly mash with a fork. Divide this berry mixture in half and add stir in the shredded rose petals to one half. (You will now have a combined mashed raspberry/rose mixture, plain mashed raspberries and some whole berries). Refrigerate all of these until needed, up to 6 hours ahead.
For the Assembly: Right before serving, combine cream, crème fraiche and sugar in bowl of standing mixer. Beat with balloon whisk on medium-high speed just until it is visibly thickening. Stop machine. At this point I like to finish off the cream by hand. You can use a balloon whisk or do what I do – remove the balloon whisk from the machine, hold it manually and use it to whip the cream. Only whip the cream just until soft peaks form. Fold in the raspberry/rose mixture
For each serving, split a biscuit in half horizontally and place bottom half, cut side up, on a small plate. Spoon over a good quantity of mashed raspberries and juice, top with generous dollop of cream mixture, scatter a few fresh berries on top, then crown with top of biscuit. Allow to sit for about 5 minutes for juices to penetrate biscuit. Scatter a few more petals around the shortcake and serve immediately.
Recipe by Bakepedia at https://www.bakepedia.com/raspberry-rose-shortcakes/