Raspberry Strawberry Shortcake With Tender Biscuits and Whipped Cream

Quick Recipe Version (TL;DR)

• Yield: 8 shortcakes
• Prep Time: 25 minutes
• Cook Time: 15–18 minutes
• Total Time: 55 minutes (includes 15 minutes for berries to macerate)

Quick Ingredients

• Mixed berries: 1 lb (454 g) strawberries + 6 oz (170 g) raspberries
• Sugar: 1/2 cup (100 g) granulated, plus 1 tbsp (12 g) for biscuit tops
• Lemon: 1 tbsp lemon juice + 1 tsp zest
• Flour: 2 1/2 cups (300 g) all-purpose flour
• Baking powder: 1 tbsp (12 g)
• Salt: 1 tsp (5 g) fine salt
• Butter: 10 tbsp (142 g) cold unsalted butter
• Buttermilk: 1 cup (240 ml) cold, plus 2 tbsp (30 ml) for brushing
• Cream: 1 1/2 cups (360 ml) cold heavy cream
• Powdered sugar: 3 tbsp (24 g)
• Vanilla: 2 tsp vanilla extract

Do This

• 1. Heat oven to 425°F (218°C). Line a baking sheet with parchment.
• 2. Slice strawberries; toss with raspberries, 1/2 cup sugar, lemon juice, and zest. Rest 15 minutes.
• 3. Whisk flour, baking powder, and salt. Cut in cold butter until pea-sized.
• 4. Stir in 1 cup cold buttermilk just until dough forms. Pat to 1-inch thick; cut 8 biscuits.
• 5. Bake 15–18 minutes until tall and golden. Cool 10 minutes.
• 6. Whip heavy cream with powdered sugar and vanilla to soft peaks.
• 7. Split biscuits; layer berries and whipped cream; cap and serve right away.

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Why You’ll Love This Recipe

• Tender, flaky biscuits with buttery layers that hold up to juicy berries.
• A bright strawberry-raspberry filling that tastes fresh and looks vibrant.
• Softly whipped cream (not stiff) for a light, cloud-like finish.
• Easy to prep ahead: bake biscuits earlier and assemble when you’re ready.

Grocery List

• Produce: 1 lb (454 g) strawberries, 6 oz (170 g) raspberries, 1 lemon
• Dairy: unsalted butter, buttermilk, heavy cream
• Pantry: all-purpose flour, granulated sugar, powdered sugar, baking powder, fine salt, vanilla extract

Full Ingredients

Strawberry-Raspberry Filling

• 1 lb (454 g) strawberries, hulled and sliced 1/4-inch thick
• 6 oz (170 g) fresh raspberries
• 1/2 cup (100 g) granulated sugar
• 1 tbsp (15 ml) fresh lemon juice
• 1 tsp finely grated lemon zest
• 1/8 tsp fine salt

Tender Buttermilk Biscuits

• 2 1/2 cups (300 g) all-purpose flour, plus more for shaping
• 1 tbsp (12 g) baking powder
• 1 tbsp (12 g) granulated sugar
• 1 tsp (5 g) fine salt
• 10 tbsp (142 g) cold unsalted butter, cut into 1/2-inch cubes
• 1 cup (240 ml) cold buttermilk
• 2 tbsp (30 ml) cold buttermilk, for brushing biscuit tops
• 1 tbsp (12 g) granulated sugar, for sprinkling tops

Softly Whipped Cream

• 1 1/2 cups (360 ml) cold heavy cream
• 3 tbsp (24 g) powdered sugar
• 2 tsp vanilla extract
• Pinch of fine salt

Step-by-Step Instructions

Step 1: Prep the berries and let them get juicy

In a medium bowl, combine the sliced strawberries, raspberries, granulated sugar, lemon juice, lemon zest, and 1/8 tsp salt. Toss gently so you don’t crush the raspberries too much.

Let the mixture sit at room temperature for 15 minutes, tossing once halfway through. This draws out the juices (macerates the fruit) and creates a naturally syrupy filling.

Step 2: Heat the oven and set up your pan

Arrange an oven rack in the middle position. Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.

If your kitchen is warm, you can pop the lined baking sheet in the fridge while you make the dough; a cold pan helps biscuits rise tall.

Step 3: Mix the dry ingredients for the biscuits

In a large mixing bowl, whisk together the flour, baking powder, 1 tbsp granulated sugar, and salt until evenly combined.

This quick whisking step helps your biscuits bake up evenly without salty pockets or streaks of baking powder.

Step 4: Cut in the cold butter (this makes flaky layers)

Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture looks like coarse crumbs with plenty of pea-sized pieces of butter still visible.

Tip for tenderness: Keep the butter cold. Those little pieces melt in the oven and create steam, which helps form flaky layers.

Step 5: Add buttermilk and gently bring the dough together

Pour in 1 cup (240 ml) cold buttermilk. Stir with a fork or rubber spatula just until the dough looks shaggy and most of the flour is moistened.

Turn the dough onto a lightly floured counter. If there are very dry patches, drizzle in up to 1–2 tbsp additional buttermilk (only if needed). Fold the dough over itself 3–4 times to create layers, then pat into a rectangle about 1 inch thick. Avoid kneading; overworking can make biscuits tough.

Step 6: Cut, brush, and bake until tall and golden

Using a 2 3/4-inch round biscuit cutter (or a sharp knife to cut squares), cut out 8 biscuits. Press straight down—don’t twist—so the edges can rise.

Place biscuits on the prepared baking sheet with sides just barely touching for higher rise. Brush tops with 2 tbsp (30 ml) buttermilk and sprinkle with 1 tbsp (12 g) granulated sugar.

Bake at 425°F (218°C) for 15–18 minutes, until the tops are golden and the biscuits feel set. Cool on the pan for 10 minutes before splitting (they’re more delicate when piping hot).

Step 7: Whip the cream to soft peaks

In a cold mixing bowl (chilled if possible), add the heavy cream, powdered sugar, vanilla, and a pinch of salt. Whip with a hand mixer or stand mixer on medium speed until soft peaks form, about 2–4 minutes.

Soft peaks look pillowy and relaxed; the cream should mound gently and slowly slump. This texture makes the shortcakes feel light and creamy rather than stiff.

Step 8: Assemble the shortcakes and serve

Split each biscuit horizontally with a serrated knife. Spoon a generous layer of strawberry-raspberry mixture (including some of the syrupy juices) over the bottom half. Add a big dollop of softly whipped cream.

Cap with the top half of the biscuit. Finish with an extra spoonful of berries and a small swipe of whipped cream if you like. Serve immediately while the biscuits are still slightly warm or room temperature.

Pro Tips

• Use cold ingredients for the biscuits. Cold butter and cold buttermilk = better rise and flakier texture.
• Don’t twist the cutter. Twisting seals the edges and can prevent tall, even layers.
• Soft peaks for the cream. Stop whipping earlier than you think; you can always whip 10 seconds more, but you can’t easily fix over-whipped cream.
• Control the berry juiciness. If your berries are extremely juicy, spoon fruit with a slotted spoon and add syrup to taste so the biscuits don’t get soggy too fast.
• Want extra berry flavor? Lightly mash 2–3 strawberries in the bowl before resting to boost the sauce without cooking.

Variations

• Brown sugar biscuits: Replace the 1 tbsp granulated sugar in the biscuit dough with 1 tbsp (12 g) light brown sugar for a subtle caramel note.
• Orange-vanilla berries: Swap lemon zest for 1 tsp orange zest; keep lemon juice or use 1 tbsp orange juice for a softer citrus flavor.
• Almond whipped cream: Replace vanilla with 1 tsp vanilla extract plus 1/2 tsp almond extract for a bakery-style aroma (almond is strong; keep it small).

Storage & Make-Ahead

Best day-of: Shortcakes are at their peak the day they’re assembled, because the biscuits stay crisp-tender and the cream stays fluffy.

Make-ahead plan: Bake biscuits up to 1 day ahead. Cool completely, then store airtight at room temperature. Re-warm in a 300°F (149°C) oven for 6–8 minutes before serving.

Berries: Macerated berries can be refrigerated in a covered container for up to 24 hours. Stir before using. (They’ll soften more as they sit.)

Whipped cream: For the softest texture, whip just before serving. If needed, you can refrigerate it in a covered bowl for up to 8 hours; whisk briefly by hand to loosen if it firms up.

Leftovers: Store components separately if possible. Assembled shortcakes will soften quickly; refrigerate and enjoy within 1 day.

Nutrition (per serving)

Approximate, per 1 assembled shortcake (1/8 of recipe): 520 calories, 30 g fat, 60 g carbohydrates, 6 g protein, 3 g fiber, 28 g sugar, 520 mg sodium.