Raspberry Shortcake

Photo: From Two Fat Ladies: Full Throttle by Jennifer Paterson and Clarissa Dickson Wright. Published by Ebury Press. Photography reprinted by permission of The Random House Group Ltd © 1998

This is not shortcake in the Scottish sense but more the American variety which is really like a sponge cake that soaks up all the juices from the berries. Good and gooey, a delight to all children and grown-ups alike.


  • 350g/12oz fresh raspberries or frozen raspberries slowly thawed
  • 200g/7oz self raising flour
  • 25g/1oz ground almonds
  • ¼ tsp salt
  • ½ tsp cinnamon
  • 85g/3oz butter, softened
  • 85g/3oz caster sugar
  • 1 egg, beaten
  • 150ml/¼ pint milk
  • 1 tbsp raspberry jam
  • 25g/1oz icing sugar
  • ¼ pint double cream


Sift flour, almonds, salt and cinnamon into a bowl and rub in the butter, mix in the sugar. Add the beaten egg and milk to make a scone-like dough. Divide dough in two and gently shape each half to fit into greased 20cm/8in sandwich tins. Cook in a preheated oven at 230°C/450°F/Gas 8 for 10–15 minutes. Remove from the oven and cool on a wire rack. When cold spread one of the layers with raspberry jam, then generously with the double cream and raspberries. Sprinkle raspberries with icing sugar, cover with the second layer and top with more cream. Decorate with a few raspberries. Best eaten when fresh.