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Raspberry and Vanilla Shortcakes

This is an easy afternoon tea idea which looks very impressive. Use strawberries in the place of raspberries when in season.
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  • Serves


  • Difficulty


  • 4 scoops of Carte D’Or Vanilla Ice Cream (100g/200ml)
  • 8 round shortcake biscuits
  • 16 fresh raspberries
  • 100ml raspberry coulis
  • A dusting of icing sugar
  • 1 Scoop 4 small balls of Carte D’Or Vanilla Ice Cream using a melon baler.
  • 2 Add 1 small scoop to the centre of each round shortcake biscuit, leaving space around the edge.
  • 3 Arrange 4 raspberries neatly on the biscuit around each ice cream scoop.
  • 4 Place the second shortcake biscuit on top of the ice cream scoop and gently push down.
  • 5 Dust with icing sugar and serve with the raspberry coulis on a chilled dessert plate.