Delicious Raspberries And Cream Shortcakes Recipe

Raspberries And Cream Shortcakes Recipe
Lyndey Milan

Food Editor

Aug 08, 2019

Serves 16


  • 125g butter
  • 1/2 cup (110g) caster sugar
  • 1 egg
  • 11/2 cups (225g) self-raising flour
  • 1/2 teaspoon sea salt flakes
  • 1 tablespoon coffee sugar crystals
  • 250ml crème fraiche
  • 1 teaspoon vanilla bean paste
  • 2 tablespoons icing sugar
  • 250g raspberries


1 Preheat the oven to 180°C. Mark out 16 x 3cm squares in an area 12cm x 12cm on a piece of baking paper. Turn paper upside down and place on a board or baking tray
2 Beat butter and caster sugar to a cream. Add egg, mix well. Stir through self-raising flour and salt and mix until just combined. Tip mixture out onto prepared tray and form into the marked rectangle that is 12cm x 12cm. Cut into 16 x 3cm squares (and slide paper onto baking tray if not already on it). Sprinkle with coffee sugar crystals. Bake for 25 minutes or until golden. Cool on a wire rack. Allow to cool slightly, then cut through to separate into 16 squares. Using a serrated edge knife, carefully cut each square in half horizontally. Leave to cool completely on a wire rack.
3 While the shortcakes are cooling, combine crème fraiche, vanilla bean paste and icing sugar and mix until smooth.
4 To serve, split the shortcakes in half horizontally and spread the cut side of each shortcake in half with a heaped teaspoon of crème fraiche filling. Place a few raspberries on the base of each shortcake half, top with remaining shortcake half (crème fraiche mixture side down) and serve immediately.

The Carousel thanks Lyndey Milan for this recipe.

Do you want more delicious recipes with raspberry? Have a look here:


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By Lyndey Milan

Food Editor

Lyndey Milan, OAM, Australian home cook hero, combines a thirst for life and a sense of fun with a love of good food and sparkling shiraz. A familiar face on television and in print, she has been instrumental in changing the way Australians think and feel about food and wine for thirty years. Hospitality of the table is her catchphrase, as evidenced by her numerous television appearances, nine best-selling books and countless culinary appearances over the years as she maintains her position at the forefront of Australian cuisine. Since 2011 Lyndey has hosted eight television series including Lyndey Milan’s Taste of Australia which won Best Food TV at The Gourmand World Awards in 2016.. The accompanying book won BEST TV Chef Cookbook in the World in English & Best Culinary Travel book in Australia in The Gourmand World Cookbook Awards 2015. In the Best of the Best judged at the Frankfurt Book Fair she came 3rd overall in the last 20 years! She is an experienced traveller, hosting bespoke international tours and cruises. In 2014 Lyndey was awarded an OAM in the Australia Day Honours List for services to hospitality, the food and wine industry and the community and in 2012 was made Vittoria Legend in the Sydney Morning Herald Good Food Guide Awards. In 2019 she was honoured as Legend of the Vine by Wine Communicators Australia. She is also the Food editor of More at



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