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Shortbread in the shape of hearts topped with blueberries Tried & Tested

Raspberry shortcake hearts

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1.286 stars based on 7 ratings

These heart shaped delights look great served as a pudding after a special meal or gifted to a loved one. They are particularly delicious served with fresh berries.

Key Information

  • Prep:
  • Bake:
  • Serves:6
  • Skill level:easy

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Ingredients

  • 150g 5⅜ oz Self-raising wholemeal flour (we use Allinson) Self-raising wholemeal flour
  • 25g 1 oz Ground rice
  • 50g 1⅞ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
  • 1 1 Lemon zest finely grated
  • 150g 5⅜ oz Butter (unsalted) chilled, cut into pieces
  • 125g 4½ oz Mascarpone cheese
  • 1tbsp 1tbsp Unrefined golden caster sugar (we use Billington's)
  • 1 1 Almond extract Almond extract
  • 200g 7⅛ oz Raspberries
  • 1tbsp 1tbsp Unrefined golden icing sugar (we use Billington's)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 200°C (180°C fan, gas mark 6).

  2. Classic mode Step 2

    Put the wholemeal self raising flour into a processor with the ground rice, sugar and lemon zest.

    Ingredients for this step

  3. Classic mode Step 3

    Add the butter and blitz for a few seconds until the mixture turns into crumbs, then continue blending until the dough forms into a ball.

    Ingredients for this step

    • 150g 5⅜ oz Butter (unsalted) chilled, cut into pieces
  4. Classic mode Step 4

    Roll out on a lightly floured surface and stamp out 6 heart shapes using a 5cm cutter, put onto a greased baking sheet or into a flexible heart shaped moulds.

  5. Classic mode Step 5

    Bake for 15 minutes until the shortcake is pale brown and thoroughly cooked through. Remove from tray or moulds and cool on a wire rack.

  6. Classic mode Step 6

    Meanwhile, mix together the mascarpone cheese, sugar and almond extract.

    Ingredients for this step

    • 125g 4½ oz Mascarpone cheese
    • 1tbsp 1tbsp Unrefined golden caster sugar (we use Billington's)
    • 1 1 Almond extract Almond extract
  7. Classic mode Step 7

    Split the shortcakes and serve with a generous dollop of mascarpone, some raspberries and a sprinkling of golden icing sugar.

    Ingredients for this step

    • 200g 7⅛ oz Raspberries
    • 1tbsp 1tbsp Unrefined golden icing sugar (we use Billington's)