Raspberry Shortcake

Recipes by Chef Richard Goss, Richard’s Kitchen, Franklin.

“For a twist on one of America’s favorite recipes, substitute raspberries in season for strawberries with shortcake and whipped cream,” Goss said.  “I like to make a berry sauce to pour over traditional shortbread or slices of pound cake. Then I will top that with a generous portion of sweetened whipped cream and a handful of fresh berries.”

Berry Sauce

  • 1 cup raspberries
  • 2 to 3 tablespoons sugar
  • 1 tablespoon lemon juice or white wine

Combine ingredients in a blender or food processor and process until smooth. Pour mixture through a strainer to remove seeds, if desired.

Whipped Cream

  • 1 cup heavy whipping cream
  • 1 tablespoon sugar
  • 1/2 teaspoon vanilla extract

Combine ingredients in large bowl or stand-up mixer. Wisk until you have firm peaks.