Raspberry Shortcake Everyone Will Love
This raspberry shortcake is everything a classic dessert should be—light, tender, and bursting with fresh berry flavor.
Sweet-tart raspberries soften into a juicy sauce that soaks perfectly into buttery shortcake layers, while clouds of softly whipped cream tie it all together.
It’s simple, timeless, and the kind of dessert that disappears fast once it hits the table.
That’s why this raspberry shortcake is basically a tiny miracle wrapped in buttery biscuit layers, topped with fresh berries and a dollop of whipped cream.
Raspberry Shortcake Recipe
Ingredients
- For the Shortcakes Biscuits
- 2 cups all-purpose flour – your base make it count
- 1/4 cup granulated sugar – sweet enough not insane
- 1 tbsp baking powder – helps them rise like a pro
- 1/2 tsp salt – balance balance, balance
- 1/2 cup cold butter – cubed because cold = flaky magic
- 2/3 cup milk – keeps it moist and tender
- 1 tsp vanilla extract – optional but why skip?
- For the Raspberry Filling
- 2 cups fresh raspberries – or frozen if necessary
- 2 tbsp sugar – sweetens without stealing the show
- 1 tsp lemon juice – brightens the berries trust me
- For the Whipped Cream
- 1 cup heavy cream – cold is key
- 2 tbsp powdered sugar – sweet light, dreamy
- 1/2 tsp vanilla extract – because flavor matters
Instructions
- Preheat the oven to 425°F (220°C). Rookie mistake alert: don’t skip this; biscuits rise better in a hot oven.
- Mix the dry ingredients. In a large bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
- Cut in the butter. Using a pastry cutter or your fingers, work the cold butter into the flour mixture until it resembles coarse crumbs. Don’t overmix; we’re not making glue.
- Add milk and vanilla. Stir until the dough comes together, soft but not sticky. Use a light touch—you want fluffy biscuits, not hockey pucks.
- Shape the biscuits. Turn the dough onto a floured surface, pat to about 1-inch thick, and use a round cutter to make 6–8 biscuits. Place them on a baking sheet lined with parchment paper.
- Bake the biscuits. 12–15 minutes until golden brown. Let them cool slightly while you prep the berries and whipped cream.
- Prep the raspberry filling. Toss raspberries with sugar and lemon juice. Set aside for 5–10 minutes so the berries get juicy and syrupy.
- Whip the cream. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until soft peaks form. Soft peaks, not stiff unless you like cloud bricks.
- Assemble the shortcakes. Slice each biscuit in half horizontally. Spoon a generous layer of raspberry mixture on the bottom half, add a dollop of whipped cream, then crown with the top biscuit. Optional: add more cream or berries on top for show-off points.
Why This Recipe Is Awesome
Okay, let’s be real: there’s nothing worse than a dry biscuit, mushy berries, or whipped cream that refuses to cooperate.
This recipe? Fluffy biscuits, tart but sweet raspberries, and whipped cream that’s basically cloud-like magic.
It’s idiot-proof, even I didn’t mess it up, and I’ve definitely burned my fair share of whipped cream in my life.
Plus, it’s versatile—you can scale it up for a crowd or keep it small for a sweet snack.
And let’s not forget the flavor combo: raspberries and buttery biscuits are basically soulmates.
Add cream, and you’ve got dessert perfection.
Ingredients You’ll Need
For the Shortcakes (Biscuits)
- 2 cups all-purpose flour – your base, make it count
- 1/4 cup granulated sugar – sweet enough, not insane
- 1 tbsp baking powder – helps them rise like a pro
- 1/2 tsp salt – balance, balance, balance
- 1/2 cup cold butter – cubed, because cold = flaky magic
- 2/3 cup milk – keeps it moist and tender
- 1 tsp vanilla extract – optional, but why skip?
For the Raspberry Filling
- 2 cups fresh raspberries – or frozen if necessary
- 2 tbsp sugar – sweetens without stealing the show
- 1 tsp lemon juice – brightens the berries, trust me
For the Whipped Cream
- 1 cup heavy cream – cold is key
- 2 tbsp powdered sugar – sweet, light, dreamy
- 1/2 tsp vanilla extract – because flavor matters
Step-by-Step Instructions
- Preheat the oven to 425°F (220°C). Rookie mistake alert: don’t skip this; biscuits rise better in a hot oven.
- Mix the dry ingredients. In a large bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
- Cut in the butter. Using a pastry cutter or your fingers, work the cold butter into the flour mixture until it resembles coarse crumbs. Don’t overmix; we’re not making glue.
- Add milk and vanilla. Stir until the dough comes together, soft but not sticky. Use a light touch—you want fluffy biscuits, not hockey pucks.
- Shape the biscuits. Turn the dough onto a floured surface, pat to about 1-inch thick, and use a round cutter to make 6–8 biscuits. Place them on a baking sheet lined with parchment paper.
- Bake the biscuits. 12–15 minutes until golden brown. Let them cool slightly while you prep the berries and whipped cream.
- Prep the raspberry filling. Toss raspberries with sugar and lemon juice. Set aside for 5–10 minutes so the berries get juicy and syrupy.
- Whip the cream. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until soft peaks form. Soft peaks, not stiff unless you like cloud bricks.
- Assemble the shortcakes. Slice each biscuit in half horizontally. Spoon a generous layer of raspberry mixture on the bottom half, add a dollop of whipped cream, then crown with the top biscuit. Optional: add more cream or berries on top for show-off points.
How to Serve
Serve immediately for the best experience. Warm biscuits + fresh, slightly chilled berries + soft whipped cream = tastebud fireworks.
Pro tip: if you want a slightly messy but indulgent presentation, skip slicing neatly and let the shortcake fall apart naturally.
It’s rustic and Instagram-friendly.
Nutrition Facts (Approximate, Per Serving)
- Calories: 320
- Carbohydrates: 38g
- Sugar: 18g
- Fat: 16g
- Saturated Fat: 10g
- Protein: 5g
- Fiber: 4g
- Sodium: 180mg
Remember, dessert math doesn’t count if it makes you happy
Common Mistakes to Avoid
- Overmixing the biscuit dough. Leads to dense, sad biscuits.
- Using warm butter. Cold butter = flaky layers.
- Skipping the lemon in berries. Berries without a little zing = boring.
- Overwhipping cream. Stop at soft peaks unless you like butter in disguise.
- Waiting too long to assemble. Biscuits dry out if they sit too long; eat soon!
Alternatives & Substitutions
- Biscuits: Swap for sponge cake or pound cake slices for a twist.
- Berries: Strawberries, blueberries, or a berry medley work beautifully.
- Sugar: Honey or maple syrup in the berries adds a unique flavor.
- Dairy-free: Use coconut cream instead of heavy cream, and plant-based butter.
IMO, keeping it classic with fresh raspberries and whipped cream is unbeatable, but variety is the spice of life.
FAQ (Frequently Asked Questions)
Can I make this ahead of time?
Yes, but assemble right before serving. Biscuits get soggy fast.
Can I use frozen raspberries?
Absolutely! Don’t thaw—just toss directly with sugar and lemon.
Can I use margarine instead of butter?
Technically yes, but why hurt your soul like that? Butter is happiness.
Do I need to peel anything?
Nope! Raspberries are ready for action.
Can I double the recipe?
Totally. Just bake in batches if your oven is small.
How long does it last?
Best the same day, but leftovers in the fridge for 1–2 days are fine. Biscuits may soften.
Can I add chocolate?
Sure, a few chocolate shavings or chips won’t hurt anyone. FYI, it’s decadent.
Final Thoughts
This raspberry shortcake is a sweet and tangy treat you didn’t know you needed—but now you do.
It’s simple, fun, and forgiving, making it perfect for impressing guests or treating yourself.
The biscuits are buttery, the raspberries are bright, and the whipped cream? Cloud-level perfection.
So go on, whip it up. Slice it, share it, or hoard it all for yourself. Either way, you’ve earned this little indulgence.
