Description
Discover four delicious ways to feature fresh or frozen raspberries, from a light lemon cake to a creamy no-bake cheesecake.
Ingredients
Scale
- 1 ½ cups all-purpose flour (190g)
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter (115g, softened)
- 1 cup granulated sugar (200g)
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup whole milk (180ml)
- 1 cup fresh or frozen raspberries (150g)
- 1 zest lemon
- 1 cup powdered sugar (120g, for glaze)
- 2–3 tbsp fresh lemon juice
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar (50g)
- 6 tbsp unsalted butter (85g, melted)
- 2 packages cream cheese (8oz each, softened)
- 1 cup powdered sugar (200g)
- 1 tsp vanilla extract
- 1 cup heavy whipping cream (240ml)
- 1 cup fresh raspberries (150g)
- 2 tbsp sugar (for sauce)
- 1 tsp lemon juice
- 2 cups all-purpose flour (250g)
- 1 cup granulated sugar (200g)
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup cold unsalted butter (225g, cubed)
- 1 tsp vanilla extract
- 1 ½ cups fresh raspberries (225g)
- ½ cup sliced almonds (optional)
- 2 cups all-purpose flour (250g)
- 2 cups granulated sugar (400g)
- ¾ cup unsweetened cocoa powder (65g)
- 2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk (240ml)
- 1 cup strong brewed coffee (240ml, cooled)
- ½ cup vegetable oil (120ml)
- 1 tsp vanilla extract
- 1 cup white chocolate chips (170g)
- 1 cup fresh raspberries (150g)
- 1 cup butter (225g, softened, for buttercream)
- 4 cups powdered sugar
- 1 tsp vanilla (for buttercream)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round or 8×8 square pan; whisk flour, baking powder, and salt; beat softened butter and granulated sugar for 3 minutes until pale; add eggs one at a time with vanilla and lemon zest; mix in half the flour, then milk, then remaining flour just until combined; fold in floured raspberries; bake for 30-35 minutes (or 25-30 for 8×8) until a toothpick comes out clean; cool in pan for 10 minutes then on a rack; whisk powdered sugar and 2-3 tbsp lemon juice for glaze; drizzle over cooled cake and let set for 15 minutes.
- Combine graham cracker crumbs, ¼ cup sugar, and melted butter; press into a 9-inch springform pan and refrigerate; beat softened cream cheese and powdered sugar until smooth; whip heavy cream to stiff peaks; fold whipped cream into cheese mixture; fold in chopped raspberries leaving 10 whole for garnish; spread over crust and chill for at least 6 hours; cook reserved raspberries with 2 tbsp sugar and lemon juice for 5-7 minutes to make sauce; release ring, top with sauce and berries.
- Preheat oven to 350°F (175°C) and line an 8×8 pan; pulse flour, sugar, baking powder, salt, and cold butter in a food processor until coarse meal; press two-thirds of mixture into pan; scatter raspberries and optional almonds on top; sprinkle reserved dough over fruit and press gently; bake for 35-40 minutes until edges are golden and center is set; cool completely before lifting from pan and slicing into 12 squares.
- Preheat oven to 350°F (175°C) and prepare two 9-inch round pans; sift flour, sugar, cocoa, baking soda, and salt; whisk eggs, buttermilk, cooled coffee, oil, and vanilla; combine wet and dry ingredients and beat for 2 minutes; fold in white chocolate chips and raspberries; divide batter between pans and bake for 30-35 minutes until a toothpick comes out with moist crumbs; cool in pans for 10 minutes then on racks; beat softened butter, powdered sugar, and vanilla for frosting; assemble layers with frosting and garnish.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: dessert
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg