Description
A soft and buttery traybake, loaded with juicy raspberries and creamy white chocolate, creating the perfect balance of tart and sweet in every bite. A simple yet elegant treat perfect for afternoon tea, gatherings, or a quick dessert!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup whole milk
- 3/4 cup white chocolate chips
- 1 cup fresh raspberries
Instructions
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Preheat & Prepare:
- Preheat oven to 350°F (175°C).
- Line a 9×13-inch baking tray with parchment paper.
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Make the Batter:
- In a bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
-
Combine Dry & Wet Ingredients:
- In a separate bowl, whisk flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet ingredients, alternating with milk.
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Add Mix-Ins:
- Stir in white chocolate chips.
- Gently fold in raspberries to avoid breaking them.
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Bake the Traybake:
- Pour the batter into the prepared tray, smoothing the top.
- Bake for 30-35 minutes, or until golden brown and a toothpick inserted comes out clean.
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Cool & Serve:
- Allow to cool completely before slicing into squares.
- Serve and enjoy!
Notes
- Frozen raspberries can be used but should be added straight from the freezer to prevent excess moisture.
- Swap white chocolate chips for chopped white chocolate for a richer flavor.
- Serve warm with whipped cream or a dusting of powdered sugar for an extra treat.
