Recipe

Scottish Buttery Shortbread With Raspberries And Cream Recipe

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Ingredients

Directions

Step #1 FOR THE SHORTBREAD: Cream butter with sugar until mixture is light & fluffy.
Step #2 Beat in eggs, beating well after each addition.
Step #3 Mix together flour & baking powder & beat in until mixed.
Step #4 Beat in vanilla.
Step #5 Spread batter into a greased 10 inch springform pan & bake in a 350°F oven for about 30 mins, or until top is browned & cake tester, inserted in center, comes out clean.
Step #6 Allow to cool in pan.
Step #7 When cool, remove this from pan & spread top this with Whipped Crème Fraiche & stud top this with raspberries or strawberries.
Step #8 Serve 8 to 10.
Step #9 FOR THE WHIPPED CRÈME FRAICHE: Beat cream with sugar & vanilla until cream is stiff.
Step #10 Beat in sour cream until mixed.
Step #11 NOTE: It is not easy to test this cake, as the high butter content can leave the tester clean & the cake can still be undercooked.
Step #12 So, make certain that the top is golden brown, that the edges start to pull away slightly & that the center feels firm & dry.
Step #13 Easiest & Best! Coffee Cakes & Quick Breads.
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