Raspberry White Chocolate Shortcakes

But I’m not just talking apples and oranges here. I’m talking about the big, luscious, bright, vibrant berries I see during my fifty thousand trips I make to the supermarket every week.  I never get everything I need or what I painstakingly took an hour to organize and write upon my shopping list (if I even remember to bring it.)  I always have my three kids with me and well, if you have ever taken your kids food shopping you know what I mean. If your unsure then borrow someones kids for an hour and go food shopping.

But let’s get back to the berries, shall we!! Each time I enter the store determined and focused on my task to get that one specific item I need and keep forgetting, I am immediately greeted by overfilled display stands of ripe intoxicating berries. Which assault (in the nicest way possible.) my senses with their berrilicious splendor. During my latest (but not last) trip to  the market, the raspberries started signing my name super loud  and calling to me, not wanting to ignore them and make them feel bad, I picked up a few containers.  

Raspberries happen to be my favorite berry, obviously because they are sweet and delicious, but I believe more so because they are interlaced with such wonderful memories of my childhood. Being so little and seemingly lost in the magical wonder of my Mother’ magnificent garden, carefully not to get pricked as I picked the ripe, sweet berries bursting with the essence of the Summer. 

Let’s just say that my original mission to pick up eggs or whatever this trip needed is forgotten.So what’s a girl to do??? Pair it with something sweet of course and call it a day! What aisle is the flour and sugar in again??

Raspberry White Chocolate Shortcakes.

Now before I even begin,  I wasn’t even sure I was technically allowed to call this a shortcake. But since I did a little internet research, I was able to find just enough information that justified my actions in calling this just that.

So there! (Just kidding by the way if I am wrong.)

To my surprise these came out even better than I had hoped.  The base that I used for the shortcake is actually a scone recipe I use which I adore, because it is not too dry and not tasteless. It is light and moist and pairs with just about any flavors perfectly.  

For the filling I skipped over the whipped cream and went to something more dense and flavorful and complemented the pure sweetness of the berries with out diluting it. It started with a fruit dip comprised of cream cheese, marshmallow fluff and  a but of  bit of melted white chocolate and then topped off with a bit of glaze on top. 

Sweet but not too sweet.

This is what you will need…..

For the Scones

1/3  White chocolate chips finely chopped

For the filling..4 oz Cream Cheese softened4 oz marshmallow fluff1/2 tsp. vanilla extract1/4 cup white chocolate chips2 tbsp heavy cream.To make the shortcakes(scones)……

• Preheat your oven to 400 degrees. Combine the sugar, flour baking powder and salt and make a small well in the middle of the mixture. 
• Add your heavy cream and chopped white chocolate chips to the well and combine. The mixture should be crumbly and not mixed smooth. So just quickly incorporated all the ingredient just until they are loosely mixed.
• Spoon onto a parchment lined baking sheet. Make them as large as you would like to make your shortcakes as each one will be split to create two parts. You can shape them up a little if you like.
• Bake for 12-14 minutes, do not over bake, let me repeat that do not over bake them  or they will get dried out and you will think the recipe is terrible and then tell me you hate me, I can’t stand rejection so please let’s avoid it and just don’t over bake them.
• When they are done they will have a golden brown color forming on top.

To make the filling…

I would suggest that before you make the scones, make the filling. This will give it a chance to set up a bit firmer in the fridge and allow the full flavor to develop as it sets.

• In the microwave heat up the heavy cream.
• Pour over the white chocolate chips and stir until melted. (quickly)
• In a small bowl combine cream cheese, marshmallow fluff and vanilla extract
• Add in melted white chocolate, mix well.
• Let this set up in the fridge.

When your shortcakes are cooled it’s time to assemble them.

 

 

Split the shortcake through the middle lengthwise.

 

 

Add some filling…..

 

 

Add some raspberries….

 

 

Put the top back on and squish very gently….

 

 

Serve on a plate with some extra raspberries and add some glaze to the tops!

 

 

For the glaze on top (optional) you will need….

 

1 1/2 tablespoons butter, melted

1/4 tsp. vanilla extract

3/4 to 1 cup powdered sugar

 

 Melt butter in a small saucepan, add in powder sugar a little at a time and whisk to combine and add vanilla extract. Spoon over shortcakes and let rest for a minute before serving.

 

You can technically make these with any berry you prefer, so please don’t feel obligated to make them only with my favorite berry! 

How would you make these? What is your favorite berry, please let me know!!