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Raspberry Shortcake Recipe

Raspberry Shortcake Recipe

This Raspberry Shortcake Recipe is a light, buttery dessert layered with sweet-tart raspberries and fluffy whipped cream. It’s perfect for summer gatherings, family dinners, or when you’re craving something fresh and homemade. Simple ingredients, easy steps, and bakery-style results right from your kitchen.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 People
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Shortcake:
  • All-purpose flour – 250g
  • Granulated sugar – 50g
  • Baking powder – 12g
  • Salt – 3g
  • Unsalted butter cold, cubed – 115g
  • Whole milk – 160ml
  • Vanilla extract – 5ml
For the Raspberry Filling
  • Fresh raspberries – 250g
  • Granulated sugar – 50g
  • Lemon juice – 5ml
For the Whipped Cream:
  • Heavy whipping cream – 240ml
  • Powdered sugar – 20g
  • Vanilla extract – 2ml

Method
 

  1. Preheat oven to 200°C (400°F) and line a baking tray with parchment paper.
  2. Whisk flour, sugar, baking powder, and salt in a large bowl.
  3. Cut cold butter into the dry mixture until crumbly.
  4. Add milk and vanilla extract and mix gently until dough forms.
  5. Pat dough to 2.5 cm thickness and cut into rounds or squares.
  6. Bake for 12–15 minutes until golden brown and cool slightly.
  7. Toss raspberries with sugar and lemon juice and let sit for 10–15 minutes.
  8. Whip heavy cream, powdered sugar, and vanilla until soft peaks form.
  9. Slice shortcakes in half, layer with raspberries and whipped cream, then top and serve.

Notes

Use very cold butter for flaky texture.
Do not overmix the dough to keep shortcakes soft.
Let raspberries rest to release natural juices for better flavour.
Assemble just before serving for best freshness.
Store leftovers refrigerated and consume within 24 hours.
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