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Raspberry Shortcake
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Raspberry Shortcake
A classic dessert consisting of sweet, flaky shortcake biscuits layered with fresh raspberries and whipped cream. Perfect for warm weather and outdoor gatherings, this simple yet elegant dessert is sure to impress. The combination of tender shortcake, tart raspberries, and creamy whipped cream creates a delightful flavor and texture experience. For an added touch, garnish with fresh mint leaves or edible flowers for a beautiful presentation.
Time Cook
30
Level
Intermediate
Calories
320
Allergens
Gluten, Dairy
Ingredients
2 cups
All-purpose flour
120 Calories
1/2 cup
Granulated sugar
100 Calories
2 teaspoons
Baking powder
0 Calories
1/4 teaspoon
Salt
0 Calories
1/2 cup
Unsalted butter, softened
100 Calories
1 cup
Heavy cream
50 Calories
1 large
Egg, beaten
70 Calories
2 cups
Fresh raspberries
60 Calories
2 tablespoons
Confectioners' sugar
30 Calories
Step-by-Step Instructions
1
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2
In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
3
Add the softened butter to the dry ingredients and use a pastry blender or your fingers to work it into the mixture until it resembles coarse crumbs.
4
In a small bowl, whisk together the heavy cream and beaten egg. Pour the mixture over the dry ingredients and stir until the dough comes together in a shaggy mass.
5
Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Pat the dough into a circle that is about 1 inch (2.5 cm) thick.
6
Use a biscuit cutter or the rim of a glass to cut out rounds of dough. Gather the scraps, re-form the dough, and cut out additional rounds.
7
Place the rounds on the prepared baking sheet and bake for 18-20 minutes, or until the shortcake biscuits are golden brown.
8
Allow the shortcake biscuits to cool on a wire rack for at least 10 minutes before assembling the shortcake.
9
To assemble the shortcake, split the shortcake biscuits in half horizontally using a serrated knife. Spoon some of the fresh raspberries over the bottom half of the biscuit, followed by a dollop of whipped cream. Top with the top half of the biscuit and repeat the layers one more time.
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Where cooking meets life and technology.
© 2025 Cooklaif