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Raspberry Slices


Similar to bakewell, these raspberry slices are really moreish and yummy!

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  • 200g ready-roll shortcrust pastry
  • 100g butter
  • 100g caster sugar
  • 2 eggs
  • 175g self raising flour
  • 1tsp baking powder
  • 1tbsp milk
  • punnet raspberries
  • raspberry jam
  • 350g icing sugar
  • few tsp water
  • 50g chocolate


servings 16
Level of difficulty Easy
Preparation time 20mins
Cooking time 25mins
Cost Average budget


Step 1

Roll the pastry on a lightly floured surface and use to line a 12x9 roasting tin.
Preheat oven to 180 C.

Step 2

Beat the butter and sugar together in a large bowl.
Add the eggs, a little at a time, beating well after each addition.

Step 3

Fold in the flour and baking powder and add the milk if the mixture seems a little dry.
Cut the raspberries into halves.

Step 4

Generously spread the raspberry jam over the pastry and top with the spongey mixture.

Step 5

Evenly space the raspberry halves over the sponge mixture, resting them on the top.

Step 6

Bake the cake for 25 minutes or until springy and shrinking from the sides of the tin. Leave to cool.

Step 7

Mix the icing sugar with the cool water until the icing runs off a teaspoon but is very thick.
Spread the icing evenly over the top of the cake.

Step 8

Melt the chocolate in a small microwavable bowl and drizzle in diagonal lines over the icing.

Step 9

Cut the cake into 12 large slices.

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Raspberry Slices Basic cake