This is a new approach to the traditional strawberry shortcake that we’ve come to love, but with the sweet zing of raspberries.
This is a new approach to the traditional strawberry shortcake that we’ve come to love, but with the sweet zing of raspberries. —In a large bowl, whisk together the flour, oats, 3 tablespoons of the sugar, salt, and baking powder.
Add the butter cubes, toss to coat them in the flour, and then, working quickly, squash each one into a flat sheet, tossing with the flour as you go so as to keep all butter pieces protected from the heat of your hands. You're looking for a mixture that resembles a very coarse cornmeal. Use a spoon to stir in the cream and egg until combined. Set your mixture in the freezer for 5 to 10 minutes, to chill and firm. Lightly dust a work surface with flour. Roll out your chilled dough to a 10- by 6-inch rectangle. Place about half the raspberries over half the rectangle, then sprinkle with 1 tablespoon sugar. Fold the rectangle in half, then roll/pat—be gentle—into an 8- by 6-inch rectangle. Place another handful of raspberries on half the rectangle, followed by the last tablespoon of sugar. Fold the dough in half again, then pat into a 6-inch square . Use a very sharp, floured knife to cut your block into 6 pieces . Place the shortcakes on a baking sheet and freeze for 20 to 30 minutes, so that your shortcakes have a chance to chill and firm up again. Then brush with cream, sprinkle with the turbinado sugar, and bake for 17 to 20 minutes, until golden and firm. . Let cool for 5 minutes on the pan, then transfer to a wire rack to cool completely.In a small bowl, mix the raspberries with sugar and, if using, vinegar. Set aside for 5 to 10 minutes, stirring occasionally, until the raspberries are juicy. Taste and adjust sugar as needed.To serve the shortcakes, slice them in half, like sandwich buns. A serrated knife will help! Spoon whipped cream over the bottom half, followed by the macerated raspberries. Top with the shortcake hat. Devour!
Raspberry Summer Milk/Cream Oat Vinegar
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