Once again, I will assume that you have prepared the Shortcrust Pastry from the "Pastry" section of this website.
750g fresh raspberries
1/4 cup icing sugar
1/3 cup redcurrant jelly
To make the topping, set aside 500g of the best raspberries, and mash the rest with the icing sugar.
Spread the mashed raspberries over the Shortcrust pastry just before serving.
Cover with the whole raspberries. Heat the redcurrant jelly in a small pan until melted and smooth. Use a soft pastry brush to coat the rapberries heavily with warm glaze.
Cut into slices and serve with cream.
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