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raspberry shortcake ice cream
Mirha Pretty

Raspberry Shortcake Recipe

Raspberry Shortcake is light, buttery, and bursting with fresh berry flavor. Fluffy shortcake biscuits are layered with sweet raspberries and clouds of whipped cream for a dessert that feels both elegant and comforting. This classic treat is perfect for summer gatherings, brunch, or anytime you want a fresh and fruity dessert.
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Prep Time 18 minutes
Cook Time 20 minutes
Total Time 38 minutes
Servings: 6
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter cold and cubed
  • ¾ cup milk or heavy cream
  • 2 cups fresh raspberries
  • 2 tablespoons sugar for berries
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat oven to 400°F (200°C).
  2. In a bowl, whisk flour, sugar, baking powder, and salt.
  3. Cut in cold butter until mixture resembles coarse crumbs.
  4. Stir in milk until a soft dough forms.
  5. Drop dough into 6 biscuit portions on a lined baking tray.
  6. Bake for 15–18 minutes until golden brown.
  7. In a bowl, toss raspberries with sugar and set aside.
  8. Whip heavy cream with vanilla until soft peaks form.
  9. Split shortcakes in half.
  10. Layer with raspberries and whipped cream.
  11. Place the top half back on and serve immediately.

Notes

  • Use chilled butter for flakier shortcakes.
  • Add lemon zest for extra freshness.
  • Substitute strawberries or mixed berries if desired.
  • Serve immediately for the best texture.

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