Raspberry Shortcake for Two
Red Raspberry Shortcakes make it with Gluten Free or Regular Flour…
Raspberry Shortcake for Two
Ingredients
- 1/2 cup gluten free or regular flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- pinch salt
- 1 egg
- 1/8 cup sugar
- 1/4 cup milk
- 2 tablespoons melted butter
- 2 ramekins (4 inch)
- 6 ounce container raspberries (save a few on the side to garnish top)
- 2 tablespoons sugar
- 2 tablespoons water
- Whip cream or whip topping
Directions
- Preheat oven to 350°, spray 2 ramekins with cooking spray, set aside.
- Mix together the raspberries, 2 tablespoons sugar, and water in a bowl, cover and set in refrigerator.
- In a medium mixing bowl beat egg with a fork, add the butter, sugar, vanilla, and milk, mix together.
- Sift together the flour, baking soda, baking powder, and salt, add to wet ingredients and mix everything completely together.
- Pour batter evenly in the 2 ramekins, place in 350° preheated oven, bake for 18-20 minutes.
- Set on cooling rack to cool.
- After shortcakes are cooled cut in half, place bottom half on a dish and pour half of the raspberry juice slowly on shortcake, to soak in.
- Spoon whip cream on shortcakes to cover the bottom half.
- Spoon half of the raspberries on each shortcake over the whip cream.
- Place top half of cake on top of the raspberries and spoon on more whip cream and place a few raspberries on top to garnish.
- Serve and Enjoy!
- Tip: also taste good if you add a little milk or half and half in the dish for cake to soak up.
