Raspberry Shortcake is a fantastic summer dessert that has American roots. So light and refreshing, with a fluffy texture. What better for a 4th of July treat? For this special occasion, we decided to go the extra mile for these raspberries, and go berry picking! Nothing like freshly picked fruit! Plus, living in San Francisco and Los Angeles, the closest farms would be hours away. But East of Seattle, the farms are barely a half hour away.
We visited Remlinger Farms located in Carnation, Washington. It’s roughly a 45-minute drive from Seattle, and a 30-minute drive from Bellevue. They have U-Pick (you pick) for strawberries in the Spring, raspberries in the Summer, and pumpkins in the Fall. It’s a great place to visit with your friends, family, and it’s a great date activity. Being in the outdoors, and on the hunt for the ripest and juiciest berries. Be sure to arrive early since you will be competing with other hungry berry hunters.
The raspberry bushes can get pretty tall. Some of them towering over me! (I’m about 5’7”.) Those bushes have lots of bashful berries hiding within, I really had to peek and lift through the leaves to get to the bunch. After you know what to look for though, things go much faster and you’ll be spotting those red little guys in no time.
The rows of bushes extended as far as the eye could see, which was a blessing since we saw one eager picker with a haul of over 8 pounds of berries. I can only imagine how many bushes she picked clean. We made off with a more modest 3 pounds of raspberries which will definitely last us a while.
By 10:30AM, the summer heat was about to make me melt, so we decided to call it a day. Our stash was already plenty enough for several Raspberry Shortcakes and more. In Part 2, I’ll go over the recipe we used and show some pictures of the finished product.