This Raspberry Shortcake Dessert is Berry Patriotic

Surprise! I'm making a dessert on a Thursday in honor of July 4th. These raspberry shortcakes -- which I've sliced in half and dolloped with whipped cream and blueberries -- might just be my favorite patriotic treat.

Raspberry Shortcakes


Related:35 Beyond Delicious No-Bake Dessert Recipes

2 1/2 cups all-purpose flour (spooned and leveled)
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon fine salt
1 stick cold unsalted butter, cut into small pieces
3/4 cup cold heavy cream
1/4 cup buttermilk
1 cup raspberries
Sanding sugar (optional)
Whipped cream and berries, for serving

Related:
15 Kitchen Shortcuts That Will Change the Way You Cook

1. In a food processor, combine flour, granulated sugar, baking powder, salt, and butter and process until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Transfer to a bowl and stir in cream, buttermilk, and raspberries until just combined. Do not overmix.

2. Preheat oven to 400 degrees. Divide dough into 8 portions and shape into rounds. Place, 1 1/2 inches apart, on a parchment-lined baking sheet. Sprinkle with sanding sugar, if desired, and freeze 15 minutes. Bake until golden brown and set, about 20 minutes. Let cool completely on sheet on a wire rack. To serve, halve and fill with whipped cream and berries.

[Video]Watch How To Make These Raspberry Shortcakes Now

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