These shortcakes are creamy and filled with fruit.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 (1)

61 Ratings
  • 5 star values: 20
  • 4 star values: 11
  • 3 star values: 11
  • 2 star values: 16
  • 1 star values: 3
Rating: 5 stars
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!!