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Raspberry Shortcake​ Recipe

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
Cook Time 15 minutes
35 minutes
Total Time 1 hour 10 minutes
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.