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Raspberry Shortcake (2)

Raspberry Shortcake Recipe

A light, fluffy, and buttery shortcake layered with sweet-tart raspberries and fresh whipped cream. Perfect for summer desserts or quick sweet cravings. Simple to make yet impressively delicious for any occasion.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 6 People
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cold butter cubed
  • 2/3 cup milk
  • 1 tsp vanilla extract
  • 2 cups raspberries
  • 1/4 cup sugar for raspberries
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar

Method
 

  1. Preheat oven to 200°C (400°F) and prepare a baking tray
  2. Mix raspberries with sugar and set aside to release juices
  3. In a bowl combine flour sugar baking powder and salt
  4. Cut in cold butter until mixture looks like coarse crumbs
  5. Add milk and vanilla extract and mix into soft dough
  6. Turn dough onto floured surface and gently shape into thick round
  7. Cut into portions and place on baking tray
  8. Bake for 15–18 minutes until golden brown
  9. Whip cream with powdered sugar until soft peaks form
  10. Slice shortcakes layer with raspberries and whipped cream then serve

Notes

Use cold butter for a flaky texture
Do not overmix the dough to keep shortcakes soft
Fresh raspberries give the best flavor, but frozen can work
Assemble just before serving for the best texture
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