Raspberry Shortcake (Milk-Bar Inspired)
This recipe first appeared on half-baked. SeeMeCook added ingredient weights and nutrition.
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A layered 6-inch raspberry shortcake inspired by Milk Bar’s strawberry shortcake, with tender vanilla cake, raspberry filling, whipped cream, and crunchy crumbs. The source excerpt does not provide the original ingredient list or method, so the recipe below is a best-effort reconstruction rather than a faithful extraction.
- Time
- 3 hours 30 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Vanilla Cake
- 100 g
- 4 g
- 6 g
- 1 g
- 120 g
Raspberry Filling
- 15 g
- 8 g
Whipped Cream
- 480 g
- 4 g
Crunchy Crumbs
- 1 g
Weights are estimates. Together, the ingredients weigh about 1.85 kg before cooking, which is about 230 g per serving.
Steps
Cake
Heat the oven to 350°F (180 °C) (175°C (350 °F)). Grease and line a 6-inch round cake pan with parchment, leaving a little overhang to help remove the cake.
Beat the softened butter and granulated sugar until pale and fluffy, about 3 minutes. Beat in the eggs one at a time, then mix in the vanilla.
Whisk the flour, baking powder, and salt in a separate bowl. Add the dry ingredients to the butter mixture in two additions, alternating with the milk. Mix only until smooth.
Transfer the batter to the prepared pan and smooth the top. Bake for about 22–25 minutes, until the center springs back and a tester comes out clean. Cool completely before assembling.
Raspberry Filling
Combine the raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat until the berries break down and the mixture simmers, about 5 minutes.
Whisk the cornstarch with 1 tablespoon of cold water. Stir it into the simmering raspberry mixture and cook for 1–2 minutes, until thickened. Cool completely.
Crunchy Crumbs
Heat the oven to 325°F (160 °C) (165°C (325 °F)). Mix the graham cracker crumbs, melted butter, brown sugar, and salt until evenly moistened.
Spread the crumb mixture on a parchment-lined baking sheet. Bake for 10–12 minutes, stirring once, until crisp and fragrant. Cool completely.
Whip the chilled heavy cream, powdered sugar, and vanilla to medium-stiff peaks. Stop as soon as the cream holds its shape so it remains smooth rather than grainy.
Assembly
Trim the cooled cake flat if necessary, then slice it horizontally into two even layers using a serrated knife.
Place one cake layer on a serving plate or cake board. Spread with raspberry filling, then add a layer of whipped cream and a scattering of crumbs.
Set the second cake layer on top. Cover the top and sides with the remaining whipped cream, then spoon or spread the remaining raspberry filling over the top.
Finish with the remaining fresh raspberries and crumbs. Refrigerate the cake for at least 2 hours, or until chilled and firm enough to slice.
Notes
The accessible source excerpt only states that this is a Milk Bar strawberry-shortcake adaptation, makes a 6-inch cake, and allows strawberries or raspberries. The ingredient quantities and method above are reconstructed from that context and should not be treated as Allison Chen’s definitive recipe. Keep refrigerated and serve within 1–2 days.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 698
- Protein
- 7 g
- Carbs
- 74 g
- Fat
- 43 g
- Fiber
- 4 g
Where the calories come from
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