White Chocolate Raspberry Shortcakes

But I’m not just talking apples and oranges here. I’m talking about the big, luscious, bright, vibrant berries filling up the display stands at the grocery store, assaulting my senses with their berilicious beauty. So what’s a girl to do.

Pair it with something sweet of course and call it a day!

White chocolate raspberry 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!

Anyway the berries in the market have been catching my attention more and more lately and I have been trying to create some yummies that incorporate them. My Mother is Queen at this and can throw together something in five minutes that looks like it took hours and to boot it always tastes super delicious.

Anyway this came out to be a wonderful little dessert. The base that I used for the shortcake s 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 most flavors well.  For the filling I skipped over the whipped cream and went to something a little more dense and flavorful, which complemented the pure sweetness of the berries with out diluting it. It started with a fruit dip comprised of cream cheese, marshmallow fluff with a but of  bit of melted white chocolate to create a more interesting filling 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 softened
4 oz marshmallow fluff
1/2 tsp. vanilla extract
1/4 cup white chocolate chips
2 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 12-15 minutes, do not over bake them or they will get dried out.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.

Hope you enjoy these!!!