Raspberry Shortcake Recipe

This recipe was created by the blogger Pure and Peanut Free who won our Baking’s Best Shortcake recipe.

  • Easy
  • 60 mins
  • 8 servings
Ingredients

Shortcakes

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp lemon zest
  • 8 Tbsp (one stick) cold butter, cut into cubes
  • 3/4 cup cold whole milk + more for brushing
  • Coarse turbinado sugar for garnish

Raspberries

  • 18 oz (about 3 cups) raspberries
  • 2 Tbsp sugar
  • 1 tsp fresh lemon juice

Whipped Cream

  • 1 cup heavy cream
  • 1 tsp Rodelle Vanilla Extract
  • 1 Tbsp sugar

Garnish

  • Peanut-free dark chocolate
Uses
Occasions
Directions

Shortcakes

  1. Preheat your oven to 425°F (220 C).
  2. Line two baking sheets with parchment.
  3. Whisk together the dry ingredients.
  4. Add the cubes of cold butter and, using a pastry blender or your fingers, quickly cut the butter into the flour until the mixture resembles coarse sand.
  5. Stir in the milk until the mixture is evenly moist.
  6. Let the dough rest for five minutes.
  7. Turn the dough out onto a floured surface and press into a 10 inch round that's about 1/2 inch thick.
  8. Using a floured 3 inch biscuit cutter (or the top of a glass), cut the dough into rounds (you should get about 10).
  9. Place the cakes on the baking sheets and brush with a little extra milk.
  10. Sprinkle the tops with coarse sugar and bake for 10 - 15 minutes, rotating the pans halfway through, until golden brown.
  11. Cool before assembling the shortcakes.

Raspberries

  1. Combine the raspberries, sugar, and lemon juice and let sit at room temperature for 30 minutes (or in the fridge for up to four hours.)

Whipped Cream

  1. In a chilled bowl, combine the cream, Rodelle Vanilla Extract, and sugar. Beat, using an electric mixer, until stiff peaks begin to form.

Assembly

  1. Cut one biscuit in half horizontally.
  2. Place a layer of raspberries (with the accumulated juice) on the bottom half.
  3. Put a layer of whipped cream on top of the raspberries.
  4. Cover with the top half of the biscuit.
  5. Top with another layer of whipped cream, and then a layer of raspberries.
  6. Using a vegetable peeler, gently shave curls of dark chocolate over top.
  7. Serve immediately.