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raspberry shortcake slice
Faiza Shabir

Easy Raspberry Shortcake Recipe

This raspberry shortcake is light, fresh, and bursting with juicy berry flavor. Soft, tender cake layers pair perfectly with sweet raspberries and fluffy whipped cream. It’s an easy dessert that feels elegant yet simple enough for everyday baking.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 1½ cups all-purpose flour
  • ½ cup granulated sugar
  • 1½ tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter cold, cubed
  • ½ cup milk
  • 1 tsp vanilla extract
  • 1½ cups fresh raspberries
  • 1 cup whipped cream

Method
 

  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a bowl whisk flour, sugar, baking powder, and salt.
  3. Cut cold butter into the flour mixture until crumbly.
  4. Add milk and vanilla extract and mix until a soft dough forms.
  5. Drop spoonfuls of dough onto the baking sheet.
  6. Bake for 18–20 minutes until lightly golden.
  7. Let the shortcakes cool slightly.
  8. Slice each shortcake in half and layer with raspberries and whipped cream.
  9. Place the top half back on and serve immediately.

Notes

  • Use fresh ripe raspberries for the best flavor.
  • Add a little powdered sugar over the berries for extra sweetness.
  • You can substitute strawberries or blueberries if desired.
  • Serve immediately so the shortcakes stay soft and fresh.

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