Scottish Buttery Shortbread with Raspberries and Cream
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Ingredients
| 1 cup | butter | | 1 cup | sifted powdered sugar (called sometimes, confectioners’ or | | icing) | | 2 | eggs | | 2 cups | all purpose flour | | 1 tsp. | baking powder | | 1/2 tsp. | vanilla | | 1 pint | raspberries (or strawberries) | | Whipped Creme Fraiche | | 3/4 cup | whipping cream | | 2 tbsp. | sifted powdered sugar | | 1/2 tsp. | vanilla | | 1/4 cup | sour cream |
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Instructions
FOR THE SHORTBREAD: Cream butter with sugar until mixture is light and fluffy. Beat in eggs, beating well after each addition. Mix together flour and baking powder and beat in until blended. Beat in vanilla.
Spread batter into a greased 10 inch springform pan and bake in a 350 F. oven for about 30 minutes, or until top is browned and cake tester, inserted in center, comes out clean. Allow to cool in pan.
When cool, remove from pan and spread top with Whipped Crème Fraiche and stud top with raspberries or strawberries. Serve 8 to 10.
FOR THE WHIPPED CRÈME FRAICHE: Beat cream with sugar and vanilla until cream is stiff. Beat in sour cream until blended.
NOTE: It is not easy to test this cake, as the high butter content can leave the tester clean and the cake can still be undercooked. So, make certain that the top is golden brown, that the edges start to pull away slightly and that the center feels firm and dry.
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Author's Comments
This is a good basic shortbread. It is very buttery and just lovely with berries and cream. It could not be easier to prepare, and with ingredients always found in your cupboard. Good for spring and summer desserts.
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