This easy to make, BEST Raspberry Shortcake Recipe originated from a friend's Specialty Bake Shop.
With basic ingredients, that are commonly found in every kitchen and fresh raspberries and whip cream ... this recipe is a WINNER!
If you have strawberries, blueberries or blackberries on hand, they can be substituted for the raspberries to make this, the best shortcake recipe ever!
1 cup golden shortening
1 cup granulated sugar
4 cups all-purpose flour
2 tbsps. baking powder
1 tsp. salt
1 tsp. soda
2 cups buttermilk (or 2 cups milk plus 1 1/2 tbsp. vinegar)
whipped cream, whipped
In a bowl, cream the shortening and the granulated sugar with an electric mixer until well combined.
Add the flour, and continue to mix, and, after all the flour has been added add the soda, baking powder, and the salt and mix, very briefly, just to combine.
Mixture will resemble coarse crumbs.
Mix in the buttermilk, a little at a time, just until all combined. Do not over-mix.
Transfer the batter to a 9" x 13" or a 8" x 11" greased, baking dish.
Sprinkle the top of the batter with the raw sugar.
Bake at 350° F for about 30 - 35 minutes, or until a toothpick inserted in the center comes out clean.
Cool on wire rack.
Cut into square serving sizes, and then split each serving horizontally and fill with whipped cream and raspberries.
Replace the top of the cake to the serving, and garnish with more raspberries and a dollop of whipped cream.
Serves 10 - 12.
ENJOY the amazing taste of fresh berries and shortcake!