Go Back
–+ servings

Raspberry Tart Strawberry Shortcake

A delightful dessert combining the tartness of raspberries with the sweetness of strawberry shortcake, perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Tart Crust
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter cold and cubed
  • 1 large egg yolk
  • 2 tablespoons cold water
Raspberry Filling
  • 2 cups fresh raspberries
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
Strawberry Shortcake
  • 2 cups fresh strawberries sliced
  • 1 cup heavy cream whipped
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Prepare the Tart Crust
  1. In a mixing bowl, combine flour and sugar. Add cold butter and mix until crumbly.
  2. Stir in egg yolk and cold water until dough forms. Wrap in plastic and chill for 30 minutes.
  3. Preheat oven to 350°F (175°C). Roll out dough and fit into tart pan. Prick with a fork.
  4. Line with parchment paper, fill with weights, and bake for 15 minutes. Remove weights and bake for another 10 minutes until golden.
Make the Raspberry Filling
  1. In a saucepan, combine raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat until thickened.
  2. Pour filling into the baked tart crust and let cool.
Prepare Strawberry Shortcake
  1. In a mixing bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form.
  2. Top the cooled tart with sliced strawberries and dollops of whipped cream.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 20gVitamin A: 500IUVitamin C: 30mgCalcium: 30mgIron: 1mg

Notes

Serve chilled for the best flavor. Garnish with mint leaves if desired.

Tried this recipe?

Let us know how it was!