Raspberry Shortcake Recipe Easy and Delicious Dessert Idea

There’s something truly magical about the combination of sweet, juicy raspberries nestled between layers of tender, buttery shortcake and fluffy whipped cream. This classic raspberry shortcake recipe is a delightful celebration of fresh fruit and simple, comforting flavors that come together in perfect harmony.

Whether you’re hosting a summer gathering, looking for a light dessert to impress guests, or simply craving a nostalgic treat, this dessert will not disappoint. The balance of textures and the burst of raspberry flavor make each bite a little moment of joy.

In this post, you’ll find everything you need to create a stunning raspberry shortcake from scratch, including tips on making the fluffiest shortcakes, how to prepare the berries for maximum flavor, and ways to customize this dessert to suit your taste.

Ready your apron and get ready to whip up a homemade treat that’s as beautiful as it is delicious!

Why You’ll Love This Recipe

This raspberry shortcake recipe is a perfect blend of fresh ingredients and straightforward techniques, making it accessible for bakers of all skill levels. The shortcakes are light, buttery, and slightly crumbly, providing the perfect base for the juicy, sweet-tart raspberries.

Topped with freshly whipped cream, this dessert strikes a balance between indulgence and freshness.

What makes this recipe stand out is its versatility. You can easily swap raspberries for other berries or fruits, adjust the sweetness to your liking, or even make it gluten-free with a few tweaks.

Plus, it’s quick to assemble once your shortcakes are baked—making it an ideal dessert for spontaneous celebrations or weekend treats.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 2/3 cup whole milk
• 1 teaspoon pure vanilla extract
• 4 cups fresh raspberries
• 1/4 cup granulated sugar (for raspberries)
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract (for whipped cream)

Equipment

• Mixing bowls (medium and large)
• Pastry cutter or fork (for cutting butter into flour)
• Baking sheet
• Parchment paper
• Electric mixer or whisk
• Measuring cups and spoons
• Cooling rack
• Spatula
• Knife or biscuit cutter (about 3 inches diameter)

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking.
2. Prepare the shortcake dough: In a large mixing bowl, combine 2 cups of flour, 1/4 cup sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. Stir until evenly mixed.
3. Cut in the cold butter: Using a pastry cutter or fork, cut the 1/2 cup cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs. Small pea-sized pieces of butter should still be visible; this ensures a flaky texture.
4. Add wet ingredients: Pour in 2/3 cup whole milk and 1 teaspoon vanilla extract. Stir gently with a spatula until just combined. Avoid overmixing to keep the dough tender.
5. Shape the dough: Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick rectangle. Use a 3-inch biscuit cutter or knife to cut out rounds. Gather scraps and repeat until all dough is used.
6. Bake the shortcakes: Place the rounds on the prepared baking sheet, spaced about 2 inches apart. Bake for 12-15 minutes or until golden brown on top. Remove and transfer to a cooling rack.
7. Prepare the raspberries: While the shortcakes bake, toss 4 cups fresh raspberries with 1/4 cup sugar in a bowl. Let them macerate for at least 15 minutes to release their juices.
8. Make the whipped cream: In a chilled bowl, beat 1 cup heavy whipping cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft peaks form. Be careful not to overbeat.
9. Assemble the shortcakes: Once cooled, slice each shortcake in half horizontally. Start with the bottom half, spoon a generous amount of raspberries and their juice, then add a dollop of whipped cream. Top with the other half of the shortcake.
10. Serve immediately and enjoy the fresh, fruity, creamy goodness!

Tips & Variations

For an extra tender shortcake, use buttermilk instead of whole milk—it adds a subtle tang and helps the dough rise beautifully.

If fresh raspberries aren’t in season, frozen berries work well too. Just thaw and drain excess liquid before macerating.

Try adding a splash of lemon zest to the whipped cream for a bright twist.

For a gluten-free version, substitute the all-purpose flour with an equal amount of gluten-free flour blend.

Nutrition Facts

Serving Suggestions

Raspberry shortcake is best enjoyed fresh, but you can elevate the experience with a few simple additions. Serve with a scoop of vanilla ice cream for an indulgent treat or drizzle with a little raspberry coulis for an extra burst of berry flavor.

For a brunch twist, pair with a light sparkling wine or a crisp iced tea. The dessert’s balance of sweet and tart works beautifully with these beverages.

Leftover shortcakes can be toasted lightly and served with butter and jam for breakfast the next day. Just make sure to store any assembled shortcakes separately from the whipped cream and berries to keep everything fresh.

Conclusion

This raspberry shortcake recipe is a timeless dessert that captures the essence of fresh summer berries and buttery, flaky shortcakes. It’s a recipe that’s easy enough for beginners yet impressive enough to serve at special occasions.

The combination of textures and flavors is simply irresistible, making it a favorite for all ages. Whether you’re making it for a family gathering, a romantic dinner, or just to treat yourself, this dessert promises smiles and satisfied taste buds.

With its straightforward ingredients and flexible variations, this recipe can be adapted to suit your pantry and preferences, ensuring you can enjoy it all year round. Don’t forget to check out other delicious recipes on our site like Classic Lemon Bars, Homemade Blueberry Muffins, and Decadent Chocolate Brownies for more baking inspiration!

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