Scottish Buttery Shortbread with Raspberries and Cr

Name: Scottish Buttery Shortbread with Raspberries and Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter; 1 cup sifted powdered sugar (called sometimes, confectioners; icing); 2 eggs; 2 cups all purpose flour; 1 tsp. baking powder; 1/2 tsp. vanilla; 1 pint raspberries (or strawberries); Whipped Creme Fraiche; 3/4 cup whipping cream; 2 tbsp. sifted powdered sugar; 1/2 tsp. vanilla; 1/4 cup sour cream

Servings: persons

1 cup butter
1 cup sifted powdered sugar (called sometimes, confectioners
icing)
2 eggs
2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. vanilla
1 pint raspberries (or strawberries)
Whipped Creme Fraiche
3/4 cup whipping cream
2 tbsp. sifted powdered sugar
1/2 tsp. vanilla
1/4 cup sour cream

1
FOR THE SHORTBREAD: Cream butter with sugar until mixture is light and fluffy.
2
Beat in eggs, beating well after each addition.
3
Mix together flour and baking powder and beat in until blended.
4
Beat in vanilla.
5
Spread batter into a greased 10 inch springform pan and bake in a 350 F. oven for about 30 minutes, or until top is browned and cake tester, inserted in center, comes out clean.
6
Allow to cool in pan.
7
When cool, remove from pan and spread top with Whipped Creme Fraiche and stud top with raspberries or strawberries.
8
Serve 8 to 10.
9
FOR THE WHIPPED CREME FRAICHE: Beat cream with sugar and vanilla until cream is stiff.
10
Beat in sour cream until blended.
11
NOTE: It is not easy to test this cake, as the high butter content can leave the tester clean and the cake can still be undercooked.
12
So, make certain that the top is golden brown, that the edges start to pull away slightly and that the center feels firm and dry.
13
Easiest & Best!
14
Coffee Cakes and Quick Breads

1030

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup butter, 1 cup sifted powdered sugar (called sometimes, confectioners, icing), 2 eggs, and more.

Yes, Scottish Buttery Shortbread with Raspberries and Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Scottish Buttery Shortbread with Raspberries and Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions