Raspberry Shortcake (Milk-Bar Inspired)

Ingredients

• 0.5 cup unsalted butter (softened, for the cake)
• 0.75 cup granulated sugar (for the cake)
• 2 large egg (at room temperature)
• 1 tsp vanilla extract
• 1.25 cup all-purpose flour (for the cake)
• 1.5 tsp baking powder
• 0.25 tsp fine salt
• 0.5 cup whole milk (for the cake)
• 3 cup raspberries (fresh or frozen; divided between filling and garnish)
• 0.33 cup granulated sugar (for the raspberry filling)
• 1 tbsp lemon juice (for the raspberry filling)
• 1 tbsp cornstarch (for thickening the raspberry filling)
• 2 cup heavy cream (well chilled, for the whipped cream)
• 0.5 cup powdered sugar (for the whipped cream)
• 1 tsp vanilla extract (for the whipped cream)
• 1 cup graham cracker crumbs (for the crunchy shortcake crumbs)
• 0.25 cup unsalted butter (melted, for the crumbs)
• 0.25 cup brown sugar (for the crumbs)
• 0.125 tsp fine salt (for the crumbs)

Steps

1. 1

   Heat the oven to 350°F (175°C). Grease and line a 6-inch round cake pan with parchment, leaving a little overhang to help remove the cake.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   Heat the oven to 325°F (165°C). Mix the graham cracker crumbs, melted butter, brown sugar, and salt until evenly moistened.

8. 8

   Spread the crumb mixture on a parchment-lined baking sheet. Bake for 10–12 minutes, stirring once, until crisp and fragrant. Cool completely.

9. 9

   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.

10. 10

    Trim the cooled cake flat if necessary, then slice it horizontally into two even layers using a serrated knife.

11. 11

    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.

12. 12

    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.

13. 13

    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 per serving

• dessert
• cake
• fruit dessert
• raspberry
• American
• baked
• make-ahead