Raspberry Shortcake

Jump to Recipe·Leave a Review

Share With Friends!

When those raspberries hit the farm stands and grocery stores, it’s really hard not to buy them all up, right? This easy raspberry shortcake recipe is a reimagining of a classic dessert, and one of the best ways I can think of to really make raspberries shine. This dish is so easy in fact that there is no need to cook the raspberries, they are wonderful in this dessert fresh. That means less work for you! Awesome, right? Let’s make some Raspberry Shortcake!

Fresh raspberry shortcake with whipped cream.

Fresh Raspberry Dessert

If you want to cook homemade dishes and use fresh ingredients that are minimally processed, this is the place for you. As a recipe developer and culinary professional, I have been cooking this way for a very long time, and I love helping you by sharing recipes so that you can do the same. 

I can hardly think of a better Summer dessert than this one. It is definitely a new take on the classic shortcake made with strawberries, and I always love a good twist don’t you? Especially when that dessert is homemade from ingredients that are real and fresh!

I make this simple shortcake dessert every time raspberries are in season, and my family loves it! They also love these blondies. We enjoy this dessert with a chicken burger and baked beans, and some strawberry lemonade with basil.

Choosing The Best Raspberries For A Dessert

When I stop at the Farmers Market or local grocery store during the right time of year, there are flats of raspberries everywhere. I live in an area that is not only very agricultural, but berry farms are abundant.

I want to give you a few pointers for picking the best berries for this dish, because they are the star of the dessert and I’m sure you want only the best raspberries right?

Because the raspberries in this recipe are not cooked, you’ll want the freshest you can find. If you have a local farm in your area that has U-Pick raspberries, that is the best way to ensure freshness! If not, check the berries before you buy for any that are molded, mushy, or going bad. No matter where you buy your berries, whether the farmers market or grocery store, be sure to check your berries!

Before buying, taste a couple of them. Raspberries can vary in sweetness, but I happen to like the variation from berry to berry. It adds depth to the dessert.

Making Raspberry Shortcake From Scratch


Here is a very basic overview of the steps involved so that you know what to expect. This is an easy dessert!

1. Make the biscuits by cutting butter into flour and adding cream and making the dough. Cut and bake the biscuits.

2. Whip the heavy cream.

3. Assemble the shortcakes by cutting the biscuits in half and adding fresh raspberries and whipped cream to one half, and place the other half on top.

Isn’t that easy? You will definitely want to head to the recipe card for the full instructions and ingredient list.


  • Butter and flour in a bowl.
    Add butter to the flour.
  • Cut the butter into the flour.
  • Add the heavy cream.
  • Cut the biscuits.
  • Brush the tops with cream before baking.

Amy’s Raspberry Shortcake Tips And Tricks

I try to be as helpful as I can, so that when you make the recipes on this site you will be successful! Here are some tips that will help you along the way:

Closeup of shortcake biscuits and raspberries.

Biscuit Tips

  • The biscuits can be made in advance and stored in a large freezer bag for a day or two before you assemble and serve the shortcake.
  • The biscuits are made with heavy cream, ensuring a tender crumb. You may find yourself using these biscuits in other ways as well!
  • When assembling the dough, it should not be overly dry, but not too wet either.

Assembly tips

  • Don’t buy your berries more than a couple of days before you serve the dessert to ensure the freshest raspberries.
  • It is best to make the whipped cream right before serving rather than refrigerating it for a while after whipping it.
  • Chilling your mixer bowl before whipping the cream helps the cream stay cold. When cream is cold it whips up so much easier!

I hope you love this simple and yummy raspberry shortcake! Don’t forget to leave a rating and comment if you loved this recipe. If this recipe inspired you, I’d love to have you join my email list. You’ll get more seasonal recipes, fresh ingredient tips, and plenty of scratch-made inspiration delivered straight to your inbox. Happy Cooking!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Raspberry shortcake on a white plate surrounded by fresh raspberries.

Easy Raspberry Shortcake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

This raspberry shortcake is everything a summer dessert should be: simple, fresh, and absolutely delicious. Learn how to make it from scratch with this easy recipe!

  • Total Time: 40 minutes
  • Yield: 6 Servings 1x

Ingredients

Scale

For The Biscuits

1 3/4 cups of All Purpose Flour

1/2 teaspoon of Salt

1 Tablespoon of Baking Powder

2 Tablespoons of Granulated Sugar

5 Tablespoons of Unsalted Butter

1 1/4 cups of Heavy Cream

For The Whipped Cream and Raspberries

4 cups of Fresh Raspberries

1 cup of Heavy Cream

2 Tablespoons of Granulated Sugar

Instructions

  1. Start by rinsing the raspberries. You can gently rinse them under cold water in a colander, or you can use a spray bottle of water to mist them. Gently lay them out on paper towels in a single layer to dry while you make the rest of the dessert.
  2. In a large mixing bowl, combine the 1 3/4 cups of all purpose flour with the 1/2 teaspoon of salt, one tablespoon of baking powder, and the two Tablespoons of granulated sugar by stirring them together with a spoon.
  3. Cut the five Tablespoons of unsalted butter into slices and add to the flour mixture. Use a pastry blender or two knives to cut the butter into the flour until the flour resembles a course meal and the butter pieces are pea-sized.
  4. Slowly add the 1 1/4 cups of heavy cream and use a fork to stir the cream and the flour together until you have a dough. It should not be too wet, but not overly dry either.
  5. Turn the dough out onto a clean floured surface and sprinkle with a little flour.
  6. Roll out the dough to 3/4 to 1 inch thickness. Using a biscuit cutter or drinking glass that is about 3 to 3 1/2 inches across, cut the biscuits out. You should be able to get 5 biscuits the first round, and have just enough left to get a 6th biscuit after reshaping the dough.
  7. Place the biscuits onto a rimmed baking sheet and turn on your oven to 375 degrees.
  8. Put the biscuits in the freezer for about 5 minutes or so while the oven heats.
  9. Once the oven is to temperature, brush the tops of the biscuits with a little cream and bake for 15 to 20 minutes, until the tops are a light golden color. In my oven, they are good at the 18 minute mark.
  10. Once the biscuits are baked, make the whipped cream while they cool.
  11. Whip the 1 cup of cream and 2 tablespoons of sugar in the bowl of a stand mixer with the whisk attachment until stiff peaks form, about 3 to 5 minutes.
  12. To assemble the shortcake, cut each biscuit in half and divide the 4 cups of raspberries between each, Top with whipped cream and the other half of the biscuit and serve.

Notes

Use fresh rather than frozen raspberries that have been defrosted.

The biscuits can be made in advance to serving the dessert, and in fact it is better if the biscuits have been allowed to cool before assembling.

Don’t forget to pop your sheet pan of biscuits in the freezer for a few minutes before baking. They rise taller when you do!

When stirring the heavy cream into the flour, you may feel tempted to add more cream than the recipe calls for. I have made this recipe many times, and have never needed to add more than 1 1/4 cups. You don’t want this dough to be too wet. The amount of cream the recipe calls for will make the dough feel just moistened to the touch, but not dry.

  • Author: Amy at The Copper Table
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Desserts and Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 448
  • Sugar: 13.4 g
  • Sodium: 211 mg
  • Fat: 26.7 g
  • Carbohydrates: 48.3 g
  • Protein: 6.1 g
  • Cholesterol: 76.3 mg

Did you make this recipe?

Pin this recipe to share with others!

Similar Posts

2 Comments

  1. Your shortcakes look so beautiful! This is a perfect summertime dessert. Those fresh raspberries are calling to me.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star