Chocolate Raspberry Shortcakes {Gluten Free}

Chocolate and raspberry are the perfect flavor combination. This twist on the traditional strawberry shortcake utilizes these flavors with silky whipped cream to create a shortcake that rivals the best.

Driscoll’s (one of the biggest berry growers in the country) asked San Diego food bloggers to create their own version of this classic in honor of National Strawberry Shortcake Day this June. I used juicy and sweet organic Driscoll’s raspberries that are the perfect little ruby colored gems. Bursting with summertime flavor, this dessert could become one of my all time favorites.

The gluten free chocolate cookies that act as the "shortcakes" are hands down the best flourless cookies I’ve ever baked. They have a moist and chewy center and a delicate crispy crust that melts in your mouth. The fact that they are extremely easy to make is a huge bonus. I adapted the cookie recipe from Food 52 – they truly know their baking stuff!

Lastly, I macerated half of the raspberries in sugar and a touch of Grand Marnier (orange flavored liqueur). The touch of boozy orange flavor and the extra sweetness, round this dessert out perfectly. 

Now’s the time to enjoy your summer fruit and there’s no better way than purchasing a few containers of Driscoll’s Berries.

*Driscoll’s provided me with coupons for their berries and a gift card for groceries. 

Chocolate Raspberry Shortcakes {Gluten Free}

Recipe by Liz Hughes - Virtually Homemade

Prep time: 20 minutes
Cook time: 13 to 15 minutes
Yield: 12-14 cookies, 4 shortcakes
Ingredients

• 2 1/2 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon kosher salt
• 3 large egg whites
• 1 teaspoon vanilla
• 2 containers Driscoll's Organic Raspberries (divided)
• 1 tablespoon sugar
• 2 teaspoons Grand Marnier
• Whipped cream to taste

Cooking Directions

1. Preheat the oven to 350 degrees F. Line two sheet pans with parchment paper.
2. In a medium bowl mix together powdered sugar, cocoa and salt. With an electric mixer, beat in the egg whites and vanilla until the batter is well mixed (there is no need to whip the egg whites first).
3. Using a medium cookie scoop, scoop batter onto the lined trays about an inch apart since the cookies will spread.
4. Bake for 13 to 15 minutes. The cookies will puff up and the tops will crack.
5. Let cookies cool on the tray for 10 minutes and then transfer to a wire rack with cookies still on parchment. When they are completely cool, remove from parchment.
6. While cookies are baking and cooling, mix one cup of your raspberries with sugar and Grand Marnier in a small bowl. Cover and place in the refrigerator until you are ready to assemble the dessert.
7. To assemble dessert: place one chocolate cookie bottom side up on a plate. Top with whipped cream and even amount of Grand Marnier raspberries. Place a cookie on top, bottom down and top with more whipped cream and fresh raspberries.  Serve immediately. (You will have some cookies leftover to enjoy!)