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Chocolate Raspberry Shortcake

4 servings


High Fibre Vegetarian

Nutritional Facts Per Serving

8.8 g
62.9 g
5.5 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 542
  • Fat 29.8 g
    • Saturated   17.7 g
    • + Trans 
  • Cholesterol 141 mg
  • Sodium   528 mg
  • Carbohydrate 62.9 g
    • Fibre   5.5 g
    • Sugars  
  • Protein 8.8 g
    • Vitamin A 31 %
    • Vitamin C 30 %
    • Calcium 14 %
    • Iron 21 %


Preheat oven to 400 degrees F. Line a baking sheet with parchment. Whisk the first five ingredients together in a bowl. Cut the butter in with a fork or your finger tips until the mixture resembles coarse meal. Add the egg/buttermilk mixture and stir just until it forms a sticky dough. Turn onto a floured surface. With floured hands, gently pat out into a 1-1/2 -inch thick circle. Cut into 3- to 4-inch rounds; place on the baking sheet. Bake 18 to 20 minutes. Cool to room temperature. Whip the cream with icing sugar and vanilla until soft peaks form. Slice shortcakes in half horizontally; place bottom halves on dessert plates. Top each with whipped cream and raspberries, saving a little of both to decorate the top. Set on the top pieces of shortcake. Decorate tops with small spoons of whipped cream, a few berries and a mint sprig.

Serving Suggestions

Brew a pot of delicious tasting Alex Campbell Signature Series (ACSS) coffee to sip on while you enjoy this luscious dessert. There are eight varieties of certified organic, fairly traded or premium estate coffees to choose from, such as ACSS 25th Anniversary Blend - a special, certified organic blend comprised of the finest coffees from Sumatra, Timor and Peru.

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