The taste of sweet raspberries and fluffy cream cheese in every bite!

Red Raspberries are one of our favorite family fruits.  This year our harvest is limited, and treasured.  What do you do with 2 quarts of fresh red raspberries?  They could be frozen individually on a cookie sheet and then stored in the freezer in a plastic bag to be enjoyed later in the year; or they could be used right away in this delicious shortcake.  My family thought the recipe was so delicious, I wanted to share it before I forgot how I did it. I am not one to rely solely on recipes; or measuring for that matter.  Creativity is the spice of life.

Ingredients

Filling

2 qts raspberries-divided

1- 8 oz. package cream cheese

1/2-1 cup powdered sugar (to taste)

1 tsp almond extract

1 package unflavored gelatin

*sugar may be added to taste to the crushed raspberries used for puree

Shortcake

*Amish Country Cookbook Vol I, collected by Das Dutchman Essenhaus– This recipe book series is my primary resource for the majority of the cooking done in my home!  Simple and delicious options for every meal can be found using simple ingredients commonly found in many kitchens.

2 1/2 c all-purpose flour

2 tsp. baking powder

1/2 tsp. salt

2 eggs

1 c sugar

1 c milk

1 Tblsp butter, melted

1 tsp. vanilla

Sift flour; measure and add baking powder and salt.  Sift again.  Beat eggs, sugar, milk, and vanilla.  Combine egg mixture with dry ingredients; add melted butter and beat until thoroughly blended.  Pour into greased cake pan(s).  Bake at 375 degrees for 25-30 minutes.  Serve warm with crushed, frozen or fresh berries, milk, or ice cream.

* This recipe made enough batter for 2-8″ cake pans.  You can use one and freeze the other for later.  Wrap the cooled baked shortcake in plastic wrap, than place in gallon size freezer bag.  Will keep 6 months.

To Prepare the Raspberry Shortcake

Cut the shortcake in half with a long bread knife to make two layer cakes. Set aside.

Make sure shortcake is completely cooled before trying to divide into two layers. This porous surface soaks up the puree  infusing the berry taste through-out.

Using a mixer, whip cream cheese and 1 cup powdered sugar until well blended.  A dash of milk will help.  Add the almond extract and mix until light and fluffy. Set aside.

Puree

Take 2-3 cups of raspberries and crush with a potato masher.  Mash well; strain puree through a sieve using the back of a spoon or spatula to work the pulp through.  Work until all that remains are the seeds.  Discard seeds and continue.

Work the puree with a spatula or spoon until only seeds remain. It takes a few minutes.

Stir 1 package of unflavored gelatin into 1/4 cup cold water and let the gelatin absorb a few minutes.  Stir into the puree, with added sugar to taste. Let sit a few minutes until it begins to thicken.

Spoon half of the puree over the bottom layer of shortcake than spread a layer of cheese mixture over the top of that. Layer the Cream Cheese mixture with raspberries.

Layer the Cream Cheese mixture then place whole raspberries in concentric circles to fill the entire space.

Next place the top layer of shortcake over the first layer.  Repeat the process, except pour the puree over the cheese mixture and raspberries instead of into the shortcake.  The cake should be refrigerated 45 minutes to an hour, to firm everything up.  We chose not to wait that long and it still tasted delightful and held together well.  Enjoy!!!

Life is full of simple pleasures that bring joy to everyday living.  Take time to nurture and relish those moments.

It was hard to resist this delicious summer dessert once it was on the table!