Mini Raspberry Shortcake

Fluffy light vanilla bean cake layers sandwiched between sweet tart fresh raspberry compote and luscious cream cheese whipped cream, this is a must have gorgeous dessert for the berry spring time!

Courses Dessert

Difficulty Intermediate

Time

Prep Time: 30 mins Cook Time: 14 mins Total Time: 44 mins

Servings 4

Description

Ingredients

Cake:

3/4 cup all purpose flour
3/4 cup self-rising flour
1 cup white sugar
1 tsp baking soda
1/2 tsp salt
3/4 cup unsweetened soy milk
1/2 cup canola oil
1 tbsp pure vanilla extract
2 tbsp apple cider vinegar

Raspberry Compote:

2 cup fresh or frozen raspberries
2 tbsp corn starch
2 tbsp white sugar
1 tsp pure vanilla extract

Cream Cheese Whipped Cream:

8 oz cream cheese
3/4 cup icing sugar
1 tsp pure vanilla extract
2 cup whipping cream (35% cream)
1 package Dr. Oetker Whip It- optional stabilizer for whip cream

Instructions

Cake:

Preheat oven to 350F. In a large bowl whisk both flours, white sugar, baking soda and salt together. Add soy milk, canola oil, vanilla extract, and apple cider and whisk until just combined. Allow to rest for 5 minutes.
I used silicone 4 inch cake pans, but you can use any 4 inch mini cake pans. Oil pans and divide the batter into 8 pans equally. It may seem like a small amount of batter in each, but don’t worry it’ll rise and be the perfect size layer when combined.
Bake for 13-14 minutes until a toothpick entered is clean and it’s slightly golden on top. Allow to cool on cooling wrack.

Raspberry Compote:

Heat a medium saucepan on medium and add all raspberry compote ingredients and mix well. Cook for 5 minutes until thickens. Allow to cool.

Cream Cheese Whipped Cream:

Whip together cream cheese, icing sugar and vanilla on medium-high speed until smooth. While the mixer is still whipping slowly pour in whipping cream and 1 package whip it stabilizer (if using) and whip until full stiff peak reached, scrapping down the sides a couple times. At this point you may add additional icing sugar depending on sweetness preference.

Layering the cake:

These mini cakes have 4 layers each: First layer cake, then 2-3 tbsp raspberry compote, then 2-3 tbsp whipping cream and continue until last layer of cake. Feel free to add less or more depending on desired toppings. Cover entire cake with cream and top with fresh raspberries and more raspberry compote.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1352.82kcal

% Daily Value *
Total Fat 84.99g131%
Saturated Fat 36.64g184%
Trans Fat 0.77g
Cholesterol 189.92mg64%
Sodium 1075.77mg45%
Potassium 417.97mg12%
Total Carbohydrate 137.14g46%
Dietary Fiber 4.67g19%
Sugars 90.8g
Protein 12.38g25%

Vitamin A 539.15 IU
Vitamin C 13.03 mg
Calcium 276.48 mg
Iron 3.09 mg
Vitamin D 1.17 IU
Vitamin E 6.89 IU
Vitamin K 23.98 mcg
Thiamin 0.44 mg
Riboflavin 0.58 mg
Niacin 3.34 mg
Vitamin B6 0.13 mg
Folate 45.18 mcg
Vitamin B12 0.36 mcg
Phosphorus 349.02 mg
Magnesium 40.31 mg
Zinc 1.12 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Mini Raspberry Shortcake