Raspberry Buttermilk Shortcake with Cocoa Cream
Cook time: 
Total time: 
Serves: 6 servings
  • Shortcake
  • 2 cups flour
  • ¼ cup sugar
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • ⅓ cup butter
  • ½ cup water
  • 1 Tbsp lemon peel, grated
  • 2 eggs, divided
  • Cocoa Cream Filling
  • ¼ cup sugar
  • ¼ cup SACO Premium Cocoa
  • ½ Tbsp vanilla
  • 2 cups heavy cream
  1. Shortcake
  2. Preheat oven to 350°F.
  3. In a large bowl combine flour, sugar, baking powder, baking soda. salt and Buttermilk Blend.
  4. Cut in butter until mixture resembles coarse meal.
  5. In a small bowl blend water, lemon peel, one whole egg and one egg yolk.
  6. Stir into flour mixture to make a soft dough.
  7. Divide dough into 6 equal portions.
  8. On a floured board pat each into a heart shape or a 3 inch circle.
  9. Place on a greased baking sheet.
  10. Brush generously with remaining egg whites that has been beaten.
  11. Sprinkle generously with sugar.
  12. Bake for 10 - 12 minutes, or shortcakes are golden brown.
  13. Cocoa Cream Filling
  14. In a large mixing bowl combine sugar and Saco Premium Baking Cocoa.
  15. Add vanilla and cream.
  16. Beat with an electric mixer until stiff peaks form.
  17. When the shortcakes are cooled, split in half.
  18. Garnish with raspberries, strawberries or any other berries of choice.
  19. Dollop the cocoa cream on top of berries and then top with remaining biscuit halves or decorate as desired.
Nutrition Information
Calories: 488 Fat: 27g Saturated fat: 17g Trans fat: 0g Carbohydrates: 54g Sugar: 18g Sodium: 661mg Fiber: 2g Protein: 8g Cholesterol: 145mg
Recipe by SacoFoods at http://www.sacofoods.com/raspberry-buttermilk-shortcake-with-cocoa-cream/