Prep 15 mins
Cook 15 mins
A change to the traditional strawberry shortcake.
- 1 1⁄2 cups flour
- 7 tablespoons butter
- 1⁄3 cup sugar
- 1 egg yolk
- 1 tablespoon water
- 2 1⁄2 cups whipping cream
- 1 1⁄3 cups raspberries
- Cut the butter into sifted flour.
- Stir in sugar, egg yolk and water.
- Divide in 1/2 and roll in 8 inches wide.
- Put on cookie sheet and crimp edges.
- Make at 375 degrees for 15 minutes and let cool.
- Mix cream and raspberrie together.
- Spread in middle of shortcakes.