Raspberry and White Chocolate Shortcake

clock 15 minutes + 40 minutes bowl Serves 8

Ingredients

  • 200g butter, softened
  • 1 cup caster sugar
  • 1 egg
  • 1 tsp vanilla essence
  • 2 cups flour, sifted
  • 2 tsp baking powder
  • 1/2 cup white chocolate, chopped
  • 2 cups raspberries
  • Vanilla ice cream, to serve (optional)
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Method

  • 1. Preheat the oven to 180°C (160°C fan-forced). Line a 22cm square cake pan with baking paper.

  • 2. Cream the butter and sugar with an electric beater until light and fluffy.

  • 3. Add in the egg and vanilla and beat well.

  • 4. Fold in the flour and baking powder until well combined.

  • 5. Press two-thirds of the shortcake mixture into the base of the baking pan.

  • 6. Add the raspberries and chocolate over the base.

  • 7. Sprinkle the remaining shortcake mixture on top and press down gently.

  • 8. Bake for 35-40 minutes, until lightly golden brown. Allow to cool in the pan.

  • 9. Serve with ice cream on the side (optional).

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