Raspberry Shortcakes are a delicious alternative to the traditional strawberry shortcake. If I’m being honest, I’d have to say I like the raspberry version a little bit more than strawberry. Whether you use raspberries or strawberries, you’re sure to love a good shortcake.
Shortcakes are similar to scones and we often eat them without the fruit and whipped cream. For a quick and easy breakfast, spread them with butter and eat them with jam or honey.
What you need
Baking mix
Sugar
Butter
Milk
Vanilla
Raspberries
Lemon juice
Heavy cream
Powdered sugar
Butter
How to make Raspberry Shortcakes
Smash about a half cup of the raspberries in the bottom of a medium bowl. Add 4 tablespoons of the sugar and the lemon juice and mix well. Add the rest of the raspberries and toss with the raspberry syrup mixture. Set the raspberries aside in the refrigerator while you make the shortcakes.
Preheat the oven to 450 degrees.
Add 2 cups baking mix to another large bowl. Add another 2 tablespoons of the sugar, 3 tablespoons of the melted butter, milk and 1 teaspoon of the vanilla. Stir to mix.
Turn the dough out onto a floured surface and fold it over on itself several times. Pat out the dough to about ½ inch thick. Use a biscuit cutter to cut out a few shortcakes. Fold the remaining dough together and pat it out again, repeating until you’ve cut out 8 shortcakes. Place them on an oiled baking sheet. Brush each shortcake with the remaining tablespoon of melted butter and sprinkle generously with the last 2 tablespoons of sugar, which will form a crackly crust in the oven.
Bake at 450 degrees for 8 to 10 minutes until the tops are golden brown.
Next make the whipped cream using a stand mixer or a handheld mixer. Whip the heavy cream with the powdered sugar and 1 teaspoon of the vanilla.
Now you’re ready to serve the Raspberry Shortcakes. Cut each shortcake in half. Butter the bottom half. Top with raspberries and whipped cream and put the top back on.
Raspberry Shortcakes
Raspberry Shortcakes are a delicious alternative to the traditional strawberry shortcake. I have to say I like them a little bit more.
Ingredients
- 2 cups baking mix
- 8 tablespoons sugar, divided
- 4 tablespoons melted butter, divided
- ½ cup milk
- 2 teaspoons vanilla, divided
- 4 baskets of raspberries
- 2 tablespoon lemon juice
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 2 tablespoons softened butter
Directions
- Step 1 Smash about a half cup of the raspberries in the bottom of a large bowl. Add 4 tablespoons of the sugar and the lemon juice and mix well.
- Step 2 Add the remaining raspberries and toss with the raspberry syrup mixture. Set aside in the refrigerator while you make the shortcakes.
- Step 3 Preheat the oven to 450 degrees.
- Step 4 Add 2 cups baking mix to a large bowl. Add another 2 tablespoons of the sugar, the melted butter, milk and 1 teaspoon of the vanilla. Stir to mix.
- Step 5 Turn the dough out onto a floured surface and fold it over on itself several times. Pat out the dough to about ½ inch thick. Use a biscuit cutter to cut out a few shortcakes. Fold the remaining dough together and pat it out again, repeating until you’ve cut out 8 shortcakes. Place them on an oiled baking sheet.
- Step 6 Brush each shortcake with the remaining tablespoon of melted butter and sprinkle generously with the last 2 tablespoons of sugar, which will form a crackly crust in the oven.
- Step 7 Bake at 450 degrees for 8 to 10 minutes until golden brown on top.
- Step 8 Make whipped cream. Whip the heavy cream with the powdered sugar and 1 teaspoon of the vanilla.
- Step 9 Cut each shortcake in half. Butter the bottom half. Top with raspberries and whipped cream and put the top back on.
