Delicious sweet biscuits stacked with fresh raspberries and whipped cream make tasty Raspberry Shortcake.
When you have a full crop of raspberries to harvest or when you just want something a little different, these Raspberry Shortcakes are absolutely perfect!
Fresh raspberry dessert
When it's raspberry season, I can eat raspberries every single day! I usually go out to our raspberry bushes and pick every morning.
I add fresh raspberries to my cereal, my yogurt, salads, bake with them and just pop them straight into my mouth. This raspberry shortcake recipe is my newest obsession.
Luckily fresh raspberries are often available in most grocery stores even when my raspberries aren't ready for harvesting at home. This allows me to indulge with raspberry shortcakes almost all year long!
These shortcakes are made with the traditional sweet biscuit and not an actual cake. They are light and flaky and are perfect with the berries and whipped cream.
I have added two types of raspberries to this dessert. First there are the whole raspberries, but because I also wanted a bit of a sweet sauce, I also mashed some of the berries and blended them with sugar.
The combination of the whole berries and the mashed berries is just perfect. You could also use a homemade raspberry sauce too.
Raspberry Shortcake is a perfect summertime dessert!
Key ingredients
- Raspberries - fresh raspberries are needed for this recipe
- Butter - I use salted butter
- Flour
- Heavy cream - for the biscuits and for the whipped cream
- Sugar
- Baking powder and salt
Step by step directions
Make the shortcake
Combine flour, sugar, baking powder and salt together
Add butter and combine with a pastry blender or your fingers. If using your fingers, smoosh the butter between your fingers along with the flour.
Add heavy cream. Mix just until the dough comes together. Need 2-3 times to form a ball.
Form into an 8 inch round.
Place on baking sheet and brush tops of shortcake with cream.
Bake in a preheated 450° oven for 10-12 minutes until golden.
Make the sauce
Place one cup of raspberries in a bowl with a tablespoon of sugar. Lightly mash raspberries and stir in sugar. The sugar will help bring out the juices. Just before using, stir again until sugar is dissolved.
Assemble shortcakes
Slice shortcake in half and add a layer of mashed raspberries.
Add a few fresh whole raspberries.
Add a dollop of whipped cream.
Place top of shortcake on and then more whipped cream and raspberries. Garnish with fresh mint leaf, if desired.
Recipe tips
- Shortcakes are best served the same day they are made
- You can slice shortcakes in half to assemble or leave whole and pile whipped cream and raspberries on top
- Serve shortcakes as soon as assembled
Variations and shortcuts
- Add a bit of shaved chocolate to the assembled shortcakes
- If you have an abundance of raspberries, add as many raspberries as you'd like!
- Add a few blueberries along with the whole raspberries when assembling
- Instead of whipping your own cream, purchase store bought whipped cream
- Use store bought shortcakes. These cakes are usually more cakelike and not biscuit like, but will still make a delicious raspberry shortcake.
Frequently asked questions
The cakes are best eaten the same day they are baked. Once the shortcakes are assembled, eat right away.
More delicious desserts to try
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be certain to check out all my delicious dessert recipes.
Raspberry Shortcake
Ingredients
Shortcakes
- 2 cups flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 8 tablespoons butter (cut into small cubes)
- 1 cup heavy cream
- 2 tablespoons heavy cream
Raspberry Filling
- 2 cups fresh raspberries (divided)
- 1 tablespoon sugar
Whipped Cream
- ½ cup heavy cream
- 1 teaspoon sugar
- ¼ teaspoon vanilla
Garnish
- 6 fresh mint leaves (optional)
Instructions
Shortcakes
- Preheat oven to 450°
- Place flour, sugar, baking powder and salt in a bowl. Mix together.2 cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, ¼ teaspoon salt
- Add butter and cut into flour mixture using a pastry blender or your hands. Blend until coarse crumbs are formed.8 tablespoons butter
- Add heavy cream. Mix just until mixture comes together. Knead two - three times until a ball is formed.1 cup heavy cream
- Place on a lightly floured surface and form into an 8 inch round. You can use your hands to pat out dough or a rolling pin.
- Use a 3 inch biscuit cutter to cut into smaller rounds. You can cut 4 rounds, then gather up the scraps and reform a circle to cut the final two.
- Place on a baking sheet lined with parchment paper or a silicone matt
- Brush tops with heavy cream2 tablespoons heavy cream
- Bake in preheated 450° oven for 10-12 minutes or until golden
Raspberry Filling
- Take 1 cup of raspberries and place in a bowl. Mash berries lightly with the back of a spoon. Sprinkle with sugar and mix. Stir the berries from time to time until the sugar is dissolved.2 cups fresh raspberries, 1 tablespoon sugar
Whipped Cream
- Place heavy cream in a mixing bowl. Whip until soft peaks are formed.½ cup heavy cream
- Stir in sugar and vanilla.¼ teaspoon vanilla, 1 teaspoon sugar
Assemble Shortcakes
- Slice shortcake in half
- Place a small amount of mashed raspberries on bottom half
- Add a few fresh raspberries and top with a small dollop of whipped cream
- Add top of shortcake
- Add another small dollop of whipped cream and a few additional raspberries. Garnish with a fresh mint leaf.
Notes
- Shortcakes are best served the same day they are made
- You can slice shortcakes in half to assemble or leave whole and pile whipped cream and raspberries on top
- Serve shortcakes as soon as assembled
- Add a bit of shaved chocolate to the assembled shortcakes
- If you have an abundance of raspberries, add as many raspberries as you'd like!
- Add a few blueberries along with the whole raspberries when assembling
- Instead of whipping your own cream, purchase store bought whipped cream
- Use store bought shortcakes. These cakes are usually more cakelike and not biscuit like, but will still make a delicious raspberry shortcake.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Jody says
There are two measurements on the recipe for sugar in the biscuits…one is 2 Tablespoons and one is 2 tsp-big difference; please clarify!!
Kathy says
Hi Jody,
Sugar is listed 3 different times in this recipe - once for the shortcakes themselves, once for the raspberry filling and once for the whipped cream. The shortcakes, or biscuits get two tablespoons, the filling 1 tablespoon and the whipped cream gets one teaspoon. Each measurement is listed in the ingredients under each heading and again in the instructions.
Thank you,
Kathy
Valentina says
What a fun twist on the classic with strawberries. So pretty! Lucky you to have your own raspberries growing at home. 🙂 ~Valentina
David @ Spiced says
I absolutely love strawberry shortcake...especially at this time of the year! What a fun idea to use raspberries instead of strawberries here. This dessert looks fantastic, Kathy!!
Kathy says
Hi David,
Raspberry shortcake is definitely a fun way to mix up a classic. I hope you enjoy!
Kathy 🙂