Cocoa Raspberry Shortcake Recipe

Name: Cocoa Raspberry Shortcake Recipe
Total time: 60 min
Ingredients: 1 1/3 cup whole milk; 1 ½ teaspoons Rodelle Gourmet Vanilla Extract; 1 large egg, slightly beaten; 3 1/3 cups all-purpose flour; 2/3 cup Rodelle Baking Cocoa; 2 tablespoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ½ cup sugar, plus more for sprinkling; 12 tablespoons cold, unsalted butter, cut into small pieces; 3 ounces bittersweet chocolate, coarsely chopped; Whipping Cream (or make our Rodelle Vanilla Bean Whipped Cream Recipe); 2 one-pound packages frozen raspberries, thawed, or; 1 ½ pounds fresh raspberries, rinsed; 4 tablespoons sugar; Squeeze fresh lemon juice

www.rodellekitchen.com

Nothing says “gourmet” like a new twist on an old favorite. Chocolaty biscuits, raspberries, whipped cream, need we say more?

View full recipe on www.rodellekitchen.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.rodellekitchen.com.

Share this recipe:

Cooking tools:

Pastry cutter
Silicone baking mat
Cooling rack
Oven
Baking sheet
Parchment paper
Mixing bowl
Whisk
Measuring cup
Measuring spoon
Chef's knife
Cutting board
Spoon
Refrigerator

Ingredients

1 1/3 cup whole milk
1 ½ teaspoons Rodelle Gourmet Vanilla Extract
1 large egg, slightly beaten
3 1/3 cups all-purpose flour
2/3 cup Rodelle Baking Cocoa
2 tablespoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup sugar, plus more for sprinkling
12 tablespoons cold, unsalted butter, cut into small pieces
3 ounces bittersweet chocolate, coarsely chopped
Whipping Cream (or make our Rodelle Vanilla Bean Whipped Cream Recipe)
2 one-pound packages frozen raspberries, thawed, or; 1 ½ pounds fresh raspberries, rinsed
4 tablespoons sugar
Squeeze fresh lemon juice