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Home » Desserts

Published: May 23, 2022 by Kathy

Raspberry Shortcake

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A stack of raspberries, whipped cream and a biscuit.

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!

Shortcake filled with fresh raspberries and whipped cream.

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

Ingredients for making raspberry shortcakes.

This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.

  • Raspberries - fresh raspberries are needed for this recipe
  • Heavy cream - for the biscuits and for the whipped cream
  • Butter - I use salted butter

Step by step directions

Make the shortcake

Cubes of butter in a bowl of flour.

Combine flour, sugar, baking powder and salt together

Butter mixed into flour in a bowl.

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.

A wet biscuit dough in a bowl.

Add heavy cream. Mix just until the dough comes together. Need 2-3 times to form a ball.

Biscuit dough on a floured board.

Form into an 8-inch round.

Brushing cream onto biscuits.

Place on baking sheet and brush tops of shortcake with cream.

Baked shortcakes on a rack.

Bake in a preheated 450° oven for 10-12 minutes until golden.

Make the sauce

Raspberries and sugar in a bowl.

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

Making a shortcake with raspberries.

Slice the shortcake in half and add a layer of mashed raspberries.

Raspberries on a shortcake.

Add a few fresh whole raspberries.

A dollop of whipped cream on top of raspberries.

Add a dollop of whipped cream.

A stack of cake with whipped cream and raspberries.

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 them 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

Can I make raspberry shortcakes ahead of time?

The cakes are best eaten the same day they are baked. Once the shortcakes are assembled, eat right away.

More delicious desserts to try

  • Strawberry Shortcakes
  • Raspberry Hand Pies
  • Raspberry Rhubarb Pie
  • Blackberry Peach Cobbler
  • Raspberry Crisp
Raspberry shortcakes on small white plates.

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

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Shortcake filled with fresh raspberries and whipped cream.

Raspberry Shortcake

Kathy Berget
Sweet biscuits topped with a raspberry sauce, fresh raspberries and whipped cream.
5 from 23 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Dessert
Cuisine American
Servings 6 shortcakes
Calories 554 kcal

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Cookie Sheet
  • Cooling Rack
  • Parchment paper
Prevent your screen from going dark

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 cream
    2 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
 
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.

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.

Nutrition

Serving: 1shortcakeCalories: 554kcalCarbohydrates: 46gProtein: 7gFat: 39gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 113mgSodium: 237mgPotassium: 311mgFiber: 4gSugar: 10gVitamin A: 1470IUVitamin C: 11mgCalcium: 124mgIron: 2mg
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

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Reader Interactions

Comments

  1. Jody says

    July 09, 2022 at 12:56 pm

    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!!

    Reply
    • Kathy says

      July 11, 2022 at 5:21 am

      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

      Reply
  2. Valentina says

    May 29, 2022 at 5:09 pm

    What a fun twist on the classic with strawberries. So pretty! Lucky you to have your own raspberries growing at home. 🙂 ~Valentina

    Reply
  3. David @ Spiced says

    May 24, 2022 at 5:03 am

    5 stars
    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!!

    Reply
    • Kathy says

      May 25, 2022 at 9:14 am

      Hi David,
      Raspberry shortcake is definitely a fun way to mix up a classic. I hope you enjoy!
      Kathy 🙂

      Reply
5 from 23 votes (22 ratings without comment)

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I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

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