Raspberry shortcake should always be in season, but alas Raspberries are best in spring and summer. This recipe was so fun to create. There were a few challenges with creating the perfect shortcake.
- Because I was incorporating fresh red berries I had to figure out how to keep the biscuits white and not gray.
- I had to decide whether to use fresh berries (and keep them in large pieces) or use a preserve.
- Keeping the biscuit moist and not overly dry.
Well, it was a challenge but one that I gladly took on and I think you will be very happy with this recipe.
We are sending you to the Traditionalhome.com website for my recipe. We will be sad to see you go but I know you are in really good hands. Please come back and see us!