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Raspberry Shortcake Recipe

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Calories: 320kcal

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.