Raspberry Shortcake​ Recipe

This Raspberry Shortcake Recipe combines tender, buttery biscuits with sweet, juicy raspberries and fluffy whipped cream for a classic dessert that’s light, fresh, and utterly irresistible! 🍓🍰

Introduction

If you’re craving a dessert that perfectly balances sweetness and freshness, this Raspberry Shortcake Recipe is an ideal choice. Combining tender, flaky biscuits with juicy raspberries and airy whipped cream, this classic treat brings a burst of summer flavor to your table. Whether you’re hosting a gathering or looking for a simple yet elegant dessert, raspberry shortcake offers a delightful way to impress your guests with minimal effort.

What makes this Raspberry Shortcake Recipe stand out is its use of fresh, ripe raspberries that provide natural sweetness and vibrant color, enhancing the lightness of the buttery shortcakes. The contrast of textures from the crumbly biscuit to the luscious berries and cream creates an irresistible bite every time. Plus, it’s incredibly versatile: you can customize it by adding a drizzle of honey, a sprinkle of powdered sugar, or even a dash of vanilla in your whipped cream.

Perfect for spring and summer occasions, this recipe captures the essence of fresh fruit desserts with a classic twist. It’s also quick to prepare, making it a go-to dessert for busy home cooks who want a fresh, flavorful finish to any meal. Whether served as an afternoon treat or a festive dessert, this Raspberry Shortcake Recipe is sure to become a favorite in your recipe collection.

Raspberry Shortcake Recipe

This classic Raspberry Shortcake Recipe features tender, flaky biscuits layered with fresh, juicy raspberries and whipped cream for a light, refreshing dessert perfect for any occasion. Servings 4 people Estimated Cost $8 Times Prep Time: 0 hours 20 minutes Cook Time: 0 hours 15 minutes Total Time: 0 hours 35 minutes Categories Desserts Snacks & Treats Fruit Desserts Courses Dessert Cuisines American Classic Keywords Raspberry Shortcake Recipe, Fresh Raspberry Dessert, Biscuit Shortcake, Easy Summer Desserts

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

35 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4

Course: Dessert

Cuisine: American, Classic

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• For the Biscuits:
• Amount Unit Name Notes
• 2 cups All-purpose flour
• 1/4 cup Sugar
• 1 tbsp Baking powder
• 1/2 tsp Salt
• 1/2 cup Unsalted butter Cold and cubed
• 3/4 cup Milk Whole milk preferred
• For the Filling:
• Amount Unit Name Notes
• 2 cups Fresh raspberries Washed and drained
• 1/4 cup Sugar For macerating raspberries
• 1 cup Heavy cream For whipping
• 2 tbsp Powdered sugar For whipped cream
• 1 tsp Vanilla extract Optional

Equipment

• Amount Name Notes
• 1 Mixing bowl For biscuit dough
• 1 Baking sheet For baking biscuits
• 1 Whisk or mixer For whipping cream
• 1 Spoon For assembling shortcakes

Method

 

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
4. Stir in milk until just combined to form a dough. Do not overmix.
5. Turn dough onto a floured surface and gently pat to about 1-inch thickness.
6. Use a round cutter to cut biscuits and place on the baking sheet.
7. Bake for 12-15 minutes or until golden brown. Let cool slightly.
8. In a bowl, toss raspberries with sugar and let macerate for 10 minutes.
9. Whip heavy cream with powdered sugar and vanilla until soft peaks form.
10. To assemble, slice biscuits in half horizontally, layer with whipped cream and raspberries, then top with the biscuit tops. Serve immediately.
11. Nutrition (Per Serving)
12. Calories: ~350 kcal
13. Fat: 18g
14. Carbohydrates: 40g
15. Protein: 4g

Notes

Use fresh, ripe raspberries for the best flavor.

You can substitute buttermilk for milk in the biscuit dough for extra tenderness.

For a lighter version, use whipped coconut cream instead of heavy cream.

FAQs: Raspberry Shortcake Recipe

Q1: Can I use frozen raspberries?
A: Yes, but thaw and drain them well to avoid watery filling.

Q2: How do I store leftover shortcakes?
A: Store components separately in airtight containers; assemble just before serving.

Q3: Can I make the biscuits ahead of time?
A: Yes, bake and store biscuits in an airtight container for up to 2 days or freeze for longer.

Q4: What can I substitute for heavy cream?
A: Coconut cream or a dairy-free whipped topping works well for a vegan option.

Share Your Twist!

Did you add a lemon zest to the cream or use a different berry? 🍓🍋 Share your version of this Raspberry Shortcake Recipe in the comments or on social media!