Raspberry Shortcake with Mango Sorbet
Shortcake squares filled with mango sorbet and topped with fresh raspberries and whipped topping. Cool, colorful, and delicious!
Raspberry Shortcake with Mango Sorbet
Ingredients
3 eggs
3/4 cup sugar
1 cup plus 2 tablespoons flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup hot water
1 teaspoon vanilla
4-1/2 cups mango sorbet
1-1/2 cups whipped topping or whipped cream
4-1/2 cups fresh raspberriesDirections
Heat oven to 350°F. Grease bottom and sides of 9×9x2-inch square pan, lightly dust with flour.Place eggs in medium bowl; beat on high speed until very thick and lemon colored. Gradually beat in sugar on medium speed. Add flour, baking powder and salt; beat on low speed until well combined. Gradually beat in water and vanilla; mix well. Pour batter into prepared pan. Bake at 350°F. for 25 to 30 minutes or until toothpick inserted in center comes our clean. Cool completely.
Cut shortcake into 3×3-inch squares. Split each shortcake; fill with sorbet. Top with whipped cream and raspberries. 9 servings.
NOTE: Orange sherbet may be substituted for mango sorbet
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