Raspberry Rose Shortcakes Recipe | Bakepedia

Raspberry Rose Shortcakes

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Move Over Strawberry Shortcake!

Raspberry Rose Shortcakes

Strawberry shortcake might be classic but this incredibly pretty, aromatic pink version combines raspberries and roses. The sweet/tart berries are complemented in color and flavor by the floral roses, which are both shredded – I like to say ribboned – and incorporated into the filling and strewn about as whole petals on the plate.

Cutting rose petals

This is as much about feeding your eyes as well as your palate. Note that the biscuits are a basic recipe and could be used for any shortcake recipe, including strawberry.

raspberry rose shortcake 2

Raspberry Rose Shortcakes
Author: 
Makes: Makes 8 shortcakes
 
Ingredients
Biscuit Shortcakes, baked and cooled
Raspberry Rose Filling:
  • 2, 6-ounce container raspberries, divided
  • 2 tablespoons sugar
  • 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
  1. 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.
  2. 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
  3. 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.
 

Bakepedia Tips

  • I like to split the biscuits with a fork, rather than a knife. This creates more texture within the cut surfaces to catch juices. If you have an angel food cake cutter, that works great too.
  • I use a pizza cutter to shred the rose petals (as seen in image above). Just place them in a pile on your work surface and roll the wheel back and forth, then up and down to create tiny pieces of petals.

Images: Dédé Wilson 

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