Bake
Raspberry Shortcake From Klancy Miller
- Prep time 40 minutes
- Cook time 30 minutes
- Serves 1
Author Notes
This is actually a take on a strawberry shortcake recipe from my book Cooking Solo: The Fun of Cooking for Yourself, and the other twist is that it’s a dessert for one. I’m a fan of the individual dessert for one because it feels like an elaborate treat, a decadent reward just because you’re worth it. The base is a mini cake that gets sliced horizontally so that you can layer it with whipped cream and berries. If you want to make the recipe for several people you can multiply the ingredients by the number of guests, but I still recommend baking the cakes in individual ramekins. —Food52
Test Kitchen Notes
Excerpted from For the Culture: Phenomenal Black Women and Femmes in Food. Copyright © 2023 Harper Collins. —Food52
What You'll Need
Ingredients
-
2 tablespoons
unsalted butter, melted, plus 1 teaspoon for the pan
-
1/4 cup
plus 1 teaspoon all-purpose flour
-
1
large egg white
-
2 tablespoons
light brown sugar
-
1 1/2 tablespoons
whole milk
-
1/4 teaspoon
vanilla extract
-
1/4 teaspoon
baking powder
-
1/3 cup
heavy whipping cream
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1 1/2 teaspoons
confectioners’ sugar
-
18 to 20
fresh raspberries
Directions
- Heat the oven to 350°F. Use 1 teaspoon of the butter to grease the inside of a 4-inch ramekin. Add 1 teaspoon of the flour, rotating the ramekin to coat it evenly, and shake out the excess.
- In a small mixing bowl, whisk the egg white with the brown sugar until the sugar dissolves. Stir in the remaining flour and butter, the milk, vanilla, and baking powder, beating until smooth.
- Pour the batter into the prepared ramekin, set it on a baking sheet, and place it in the oven. Bake for 24 to 26 minutes, until the cake is golden on top and a toothpick inserted in the center comes out clean. Set it aside on a rack to cool completely, about 30 minutes.
- Shortly before serving, whisk the cream in a medium bowl until soft peaks form. Whisk in the confectioners’ sugar, tasting and adding more if desired.
- For a tower, remove the cake from the ramekin and cut it horizontally into three rounds of equal size. Place one round on a dessert plate and top with a third of the whipped cream and a third of the raspberries. Stack the second disk on top and layer it with a third of the whipped cream and a third of the berries. Place the final disk on top and garnish with the remaining whipped cream and raspberries.
- For a low-rise dessert, arrange the cake rounds on a plate and top with the raspberries and whipped cream. Serve immediately.
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