This homemade raspberry shortcake is made with golden-brown biscuits, topped with whipped cream, and a refreshing raspberry sauce. This twist on the classic American dessert is made for summer entertaining and raspberry season.
What is raspberry shortcake?
Raspberry shortcake is a simple, yet delicious pairing. The recipe starts with tender, flakey, buttery, golden brown biscuits. They are then split and layered with clouds of freshly whipped cream and juicy raspberries.
Strawberry shortcake will always hold a special place in my heart, but this raspberry version is a fun twist on the classic. It’s the perfect finish for a special occasion, just as well as an everyday dessert. If you love raspberries as much as I do, you have to try this easy raspberry shortcake recipe!
You only need 7 simple ingredients to make the best raspberry shortcake. It’s an easy dessert that’s great for a party and feeding a crowd. If you’re looking for measurements, scroll down to the recipe card below.
- Raspberries: Let fresh, sun-ripened raspberries sit with sugar for about an hour so that the berries macerate, creating sweet juices that you can drizzle over the whipped cream and biscuits.
- All-purpose flour makes up the base of the biscuits. It gives the biscuits a perfectly crisp outside and light inside texture.
- Baking powder lets the biscuits rise and creates a fluffy texture.
- Granulated sugar to sweeten the biscuits, raspberry sauce, and airy whipped cream. I also like to sprinkle some over the biscuits before baking to give them a nice, crunchy top.
- Butter: I prefer salted butter, but you can use unsalted butter if that’s what you have on hand. Please make sure your butter is very cold.
- Heavy cream provides fat and moisture to the biscuits, creating a soft crumb. We also beat some more heavy cream to stuff the biscuits. Keep your heavy cream nice and cold before adding it to the dough and whipping it.
- Vanilla extract adds a lovely vanilla note to the whipped cream.
How to make raspberry shortcake
While a couple of steps are involved, each element of this raspberry shortcake dessert recipe can be made beforehand to avoid any last-minute stress. Let’s go over the process step by step:
#1: Prepare the raspberries
- Place the raspberries into a large mixing bowl and toss with the granulated sugar. Set aside to macerate for at least 1 hour.
#2: Make the shortcakes biscuits
- Place the all-purpose flour, sugar, and baking powder into another mixing bowl and whisk to combine. Work the cold, cubed butter into the flour mixture using your fingertips or a pastry cutter until the mixture resembles coarse crumbs. Pop the bowl into the freezer for about 10 minutes.
- Remove the flour-butter mixture from the freezer and form a well in the center. Pour in the heavy cream and stir with a wooden spoon or whisk until a shaggy dough comes together. Turn the dough onto a floured surface and gently press to bring everything together. Be careful not to overmix, or your biscuits will be tough.
- Pat the dough into a disk about 3/4 inch thick. Use a 2 1/2-inch round biscuit cutter to punch out dough rounds. Do not twist the cutter.
- Arrange the biscuits on a lined prepared baking sheet with the side touching. Repeat with any dough scraps. Brush the tops with cream and sprinkle with granulated sugar.
- Bake the biscuits at 425°F for 12 to 16 minutes. Remove from the oven and let the biscuits cool.
#3: Whip the cream
- Using the chilled bowl and beaters, whip the cream with the granulated sugar and vanilla extract until it holds stiff peaks.
- Slice each biscuit in half.
- Fill the bottom half with a dollop of whipped cream and a spoonful of macerated raspberries. Top with the top half.
If your ideal raspberry shortcake is tall and tender, you’re in the right place. After years of practice, I’ve learned a few simple tips to achieve the perfect treats.
Tips for making the best shortcakes
- Properly measure your flour: Don’t scoop it out of the bag – always spoon and level it. Scooping packs the flour too tightly into the measuring cup, resulting in dry, dense biscuits.
- Keep the butter super cold: It doesn’t have to be frozen (since frozen butter is harder to work with), but a really firm, well-chilled stick works perfectly. The other ingredients should be cold as well.
- Combine butter and flour: Cut the butter into the flour using a pastry cutter, grate the butter with a cheese grater, or pulse the dry ingredients and butter in a food processor. Any method is fine, so pick whatever works best for you. Ultimately, you want small, pea-sized bits of butter throughout the flour.
- Chill the dough in the freezer for 10 to 15 minutes before baking. Cold ingredients are the key to soft, tall biscuits.
- Don’t twist the cutter: Twisting the biscuit cutter seals the edges of the dough, and they will not rise high. Instead, firmly press the cutter down and pull it straight back up.
- Place the biscuits with sides touching: To get a high rise, arrange the biscuits closely on your baking sheet so that they are touching. This will help them climb and puff up in the oven.
- Freeze the biscuits: If time allows, pop the biscuits into the freezer for 10 to 15 minutes before baking.
- Bake at a high temperature: The oven should be very hot – in this case, 425°F. When the cold dough interacts with the high heat, the water in the cream heats rapidly and releases steam, which lifts the biscuits.
Tips for making the whipped cream
- The best type of cream: For a fluffy yet sturdy foam, I recommend whipping cream (30%-35% fat content) or heavy whipping cream (+ 36%).
- Keep it cold: Colder cream gives you stiffer peaks. Chilling the bowl and whisks (or attachments) is also helpful in beating the cream successfully.
- Start slow: Begin whipping at a lower speed so the cream doesn’t warm too quickly. This will create small air bubbles and lead to a more stable foam. Gradually increase the speed as the cream thickens.
Here are a few simple ways to make this raspberry shortcake recipe your own. It’s such a great dessert to bring to a party or potluck.
- Swap the berries: Try other fruit or berries when they are in season. Instead of raspberries, use strawberries, blueberries, blackberries, or fresh peaches.
- Whipped cream substitute: If you want to save time and skip making your own whipped cream, try thawed Cool Whip or Reddi Whip from a can. Vanilla ice cream is also a yummy alternative.
- Brown sugar and cinnamon: For an extra cozy treat, replace the granulated sugar with light brown sugar and add 1 teaspoon ground cinnamon to the dough.
- Lime juice: A squirt of lime juice adds a fresh, tropical flavor to the raspberry sauce. You can also use lemon juice.
Storage and make-ahead tips
The shortcake biscuits can be baked up to 3 days ahead and stored in an airtight container for up to 3 days. It’s possible to freeze them for 3 months.
The raspberries need time to macerate. That means you let the berries sit in the sugar to soften, draw out juices, and become sweet and saucy. They’ll need to macerate for at least an hour, but you can do this step up to 1 day in advance.
You can also beat the heavy cream up to 1 day ahead of time. Keep it well covered in the fridge.
Once the raspberry shortcakes are assembled, you should serve them immediately so they don’t get soggy.
- 2 pints fresh raspberries
- 3 tbsp granulated sugar
- 2 cups / 240 g / 8 oz all-purpose flour
- 4 tbsp granulated sugar, plus extra for sprinkling
- 2 1/2 tsp baking powder
- 6 tbsp / 85 g / 3 oz cold butter, grated or sliced thinly
- 3/4 cup / 175 ml / 6 fl oz heavy cream, plus extra to brush on top
- 1 cups / 240 ml / 8 fl oz cold heavy cream
- 2 tbsp granulated sugar
- 1 tsp pure vanilla extract
- Macerate berries. Place the raspberries into a large mixing bowl and toss with the granulated sugar. Set aside to macerate for at least 1 hour.
- Preheat oven. Preheat the oven to 425°F / 220°C / gas mark 7. Line a baking sheet with parchment paper.
- Make biscuit dough. Place the all-purpose flour, sugar, and baking powder into another mixing bowl and whisk to combine. Work the cold, cubed butter into the flour mixture using your fingertips or a pastry cutter until the mixture resembles coarse crumbs. Pop the bowl into the freezer for about 10 minutes.
- Add cream. Remove the flour-butter mixture from the freezer and form a well in the center. Pour in the heavy cream and stir with a wooden spoon or whisk until a shaggy dough comes together. Turn the dough onto a floured surface and gently press to bring everything together. Be careful not to overmix, or your biscuits will be tough.
- Cut out biscuits. Pat the dough into a disk about 3/4 inch / 2 cm thick. Use a 2 1/2 inch / 6 cm round biscuit cutter to punch out dough rounds. Do not twist the cutter.
- Prepare for baking. Arrange the biscuits on the prepared baking sheet with the side touching. Re-roll any dough scraps and repeat cutting out additional biscuits until the dough is used up. Brush the tops with cream and sprinkle with granulated sugar.
- Bake. Bake the biscuits for 12 to 16 minutes, until they rise and are golden brown. Remove from the oven and let the biscuits cool for 20 to 30 minutes before using as shortcakes.
- Chill equipment. Chill a mixing bowl and the whisk attachments of an electric mixer in the fridge. The cream will whip up better if the equipment is cold.
- Beat cream. Using the chilled bowl and beaters, whip the cream with the granulated sugar and vanilla extract until it holds stiff peaks, about 3 to 5 minutes.
- Assemble shortcakes. Slice each biscuit in half. Fill the bottom half with a dollop of whipped cream and a spoonful of macerated raspberries. Top with the top half. Serve right away and enjoy!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 303Total Fat: 19gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 55mgSodium: 158mgCarbohydrates: 31gFiber: 4gSugar: 13gProtein: 4g
What are shortcakes?
If you’re unfamiliar with this old-fashioned dessert, shortcakes in America are flaky biscuits. They are usually leavened with baking powder or baking soda, cut into shape, and then baked at a high temperature until golden brown.
Where did shortcakes originate?
The first shortcake recipe traces to an English cookbook from the 1500s. A similar biscuits and fruit dessert became popular in America in the 1850s and was prepared with pie crust.
What is the difference between shortcake and biscuits?
Shortcakes are basically a type of biscuit, usually with more sugar than a typical dinner biscuit. The “short” part refers to a pastry where the butter is cut into the flour to create a crumbly dough. Shortbread is another “short” dough.
Why you’ll love this raspberry shortcake recipe
- Fluffy biscuits: The flaky biscuits are going to blow your mind. They rise mile-high during baking and have a sparkly, golden brown sugar crust.
- Delicious raspberry filling: The sauce is absolutely delicious and a fantastic way to enjoy the summer berries. The fruity, slightly tart taste contrasts beautifully with the soft, sweetened whipped cream.
- Easy to make: Making raspberry shortcake from scratch is easier than you think. It only takes a handful of simple pantry staple ingredients and about 30 minutes of prep.
- Great for any occasion: Homemade raspberry shortcake is a great dessert to celebrate all summer occasions, from Mother’s Day to Memorial Day to the 4th of July to birthdays and garden parties.
More summer desserts
Celebrate summer berries coming back in season with a few of these delicious desserts! They are easy to make and filled with tasty flavors. You’ll love them!