Pear 'N Raspberry Shortcake
A delightful shortcake layered with fresh pears, raspberries, and raspberry sauce, combining fruity sweetness and tender crumb—perfect for dessert gatherings or a special treat.
Ingredients
- 2 cups all-purpose flour ⓘ
- 2 teaspoons baking powder ⓘ
- 1/2 cup plus 3 tablespoons butter ⓘ
- 1 egg ⓘ
- 1 (10 oz.) package frozen raspberries in light syrup ⓘ
- 2 pears ⓘ
- fresh raspberries ⓘ
- 1/4 cup plus 2 tablespoons sugar ⓘ
- 1/4 teaspoon salt ⓘ
- 2/3 cup milk ⓘ
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch ⓘ
Instructions
- Preheat oven to 425°F and grease an 8-inch round cake pan.
- In a medium bowl, combine flour, 1/4 cup sugar, baking powder, and salt.
- Cut in 1/2 cup butter until mixture resembles coarse crumbs.
- Stir in milk, egg, and vanilla until well blended.
- Spread the batter in the prepared pan and bake for 15 minutes.
- Allow the cake to cool.
- In a saucepan over medium heat, combine raspberries, cornstarch, and light syrup from the raspberries.
- Cook until thickened, about 5 minutes.
- Cool slightly and strain to remove seeds.
- Melt remaining butter and 2 tablespoons sugar over medium heat.
- Add sliced pears and cook for 3 to 5 minutes.
- Arrange pear slices over the cooled cake and drizzle with half of the raspberry sauce.
- Garnish with fresh raspberries and serve with remaining raspberry sauce on the side.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. You can substitute fresh raspberries for frozen ones if they're in season. If you prefer a sweeter cake, increase the sugar by a couple of tablespoons. Make sure to let the cake cool completely before adding the pears and raspberry sauce to maintain its structure.
Serving Suggestions
Serve the Pear 'N Raspberry Shortcake with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. Pair it with a light herbal tea or a refreshing lemonade to balance the sweetness. This dessert also pairs beautifully with Praline Fingers for a delightful afternoon treat.
Storage & Reheating
Store any leftover shortcake in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm individual slices in the microwave for about 15-20 seconds, or enjoy it cold. If the raspberry sauce is refrigerated, warm it slightly before serving to enhance the flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Pear 'N Raspberry Shortcake contains roughly 568 calories, with 5g protein, 70g carbohydrates, and 24g fat. It is an excellent source of calcium (22% of the Daily Value), and a good source of vitamin C and protein. Note that it is relatively high in sodium, at 1141mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different fruits in this shortcake?
Absolutely! You can substitute the pears and raspberries with other fruits like peaches, strawberries, or blueberries. Just keep in mind that the cooking time for the fruit topping may vary depending on their moisture content.
Is there a gluten-free option for this recipe?
Yes, you can use a gluten-free all-purpose flour blend instead of regular flour. Make sure to check that the baking powder is gluten-free as well. The texture may differ slightly, but it will still be delicious.
How can I make this recipe ahead of time?
You can prepare the cake in advance and store it covered at room temperature for up to 2 days. Prepare the fruit topping and sauce the day of serving to maintain freshness. Assemble just before serving for the best presentation.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).