New This Month

Raspberry Shortcakes


These shortcakes are creamy and filled with fruit.

  • Servings: 8

Source: Everyday Food, July/August 2012


  • 2 1/2 cups all-purpose flour (spooned and leveled)
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine salt
  • 1 stick cold unsalted butter, cut into small pieces
  • 3/4 cup cold heavy cream
  • 1/4 cup buttermilk
  • 1 cup raspberries
  • Sanding sugar (optional)
  • Whipped cream and berries, for serving


  1. In a food processor, combine flour, granulated sugar, baking powder, salt, and butter and process until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Transfer to a bowl and stir in cream, buttermilk, and raspberries until just combined. Do not overmix.

  2. Preheat oven to 400 degrees. Divide dough into 8 portions and shape into rounds. Place, 1 1/2 inches apart, on a parchment-lined baking sheet. Sprinkle with sanding sugar, if desired, and freeze 15 minutes. Bake until golden brown and set, about 20 minutes. Let cool completely on sheet on a wire rack. To serve, halve and fill with whipped cream and berries.

Reviews Add a comment

  • kitchenwoman7
    27 MAY, 2014
    I have been making strawberry shortcakes for many, many years and this is a wonderful recipe. I loved the raspberries in the recipe, I only had frozen and they worked fine. I sprinkled a little sugar on top as suggested and it added a nice crunch. I filled them with fresh strawberries and blueberries and topped with homemade whipped cream sweetened with maple syrup. Great twist on an old favorite!!