Raspberry Cream Shortcake With Vanilla Biscuits And Whipped Cream

Quick Recipe Version (TL;DR)

• Yield: 6 shortcakes (serves 6)
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 55 minutes (includes 15 minutes for raspberries to macerate)

Quick Ingredients

• 2 1/4 cups (293 g) all-purpose flour
• 1/4 cup (50 g) granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine salt
• 8 tbsp (113 g) unsalted butter, cold, cubed
• 3/4 cup (180 ml) cold heavy cream (for dough)
• 1 large egg
• 1 1/2 tsp vanilla extract (for biscuits)
• 1 tbsp heavy cream (for brushing)
• 1 tbsp coarse sugar (optional, for topping)
• 18 oz (510 g) fresh raspberries
• 1/4 cup (50 g) granulated sugar (for raspberries)
• 2 tsp lemon juice
• 1 1/2 cups (360 ml) cold heavy cream (for whipped cream)
• 3 tbsp (24 g) powdered sugar
• 1 tsp vanilla extract (for whipped cream)

Do This

• 1. Heat oven to 425°F (218°C). Line a sheet pan with parchment.
• 2. Crush raspberries with sugar and lemon; rest 15 minutes.
• 3. Mix flour, sugar, baking powder, salt; cut in cold butter.
• 4. Stir in cream + egg + vanilla just until a shaggy dough forms; pat to 1-inch thick and cut 6 biscuits.
• 5. Brush with cream (sprinkle coarse sugar if using) and bake 14–16 minutes; cool 10 minutes.
• 6. Whip heavy cream with powdered sugar + vanilla to soft peaks.
• 7. Split warm biscuits, layer raspberries + whipped cream, cap with tops, and serve right away.

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Why You’ll Love This Recipe

• Classic and cozy: Tender vanilla biscuits taste like a bakery treat, but they’re easy to make at home.
• Big raspberry flavor: Lightly crushed berries turn saucy and bright without cooking.
• Softly sweet: Whipped cream is sweetened just enough to balance the tart fruit.
• Perfect for guests: You can prep components ahead, then assemble in minutes.

Grocery List

• Produce: 18 oz (510 g) fresh raspberries; 1 lemon (for 2 tsp juice)
• Dairy: Unsalted butter; heavy cream; 1 large egg
• Pantry: All-purpose flour; granulated sugar; powdered sugar; baking powder; fine salt; vanilla extract; coarse sugar (optional)

Full Ingredients

Vanilla Biscuit Shortcakes

• 2 1/4 cups (293 g) all-purpose flour, spooned and leveled
• 1/4 cup (50 g) granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine salt
• 8 tbsp (113 g) unsalted butter, very cold, cut into 1/2-inch cubes
• 3/4 cup (180 ml) heavy cream, cold
• 1 large egg, cold
• 1 1/2 tsp vanilla extract
• 1 tbsp heavy cream (for brushing the tops)
• 1 tbsp coarse sugar (optional, for a crisp, sparkly top)

Crushed Raspberry Layer

• 18 oz (510 g) fresh raspberries, divided
• 1/4 cup (50 g) granulated sugar
• 2 tsp lemon juice
• Pinch of fine salt (optional, helps the berry flavor pop)

Softly Sweetened Whipped Cream

• 1 1/2 cups (360 ml) heavy cream, very cold
• 3 tbsp (24 g) powdered sugar
• 1 tsp vanilla extract

Step-by-Step Instructions

Step 1: Prep the oven and pan

Arrange an oven rack in the center of the oven. Preheat to 425°F (218°C). Line a rimmed baking sheet with parchment paper (or use an ungreased sheet pan if you don’t have parchment).

Step 2: Macerate and lightly crush the raspberries

In a medium bowl, add 12 oz (340 g) of the raspberries, the 1/4 cup (50 g) granulated sugar, 2 tsp lemon juice, and an optional pinch of salt.

Use a fork or potato masher to gently crush the berries until you have a mix of juice and berry pieces (aim for a loose, spoonable sauce, not a smooth puree). Stir in the remaining 6 oz (170 g) raspberries whole for texture. Let sit at room temperature for 15 minutes while you make the biscuits.

Step 3: Mix the dry ingredients and cut in the butter

In a large mixing bowl, whisk together the flour, 1/4 cup (50 g) sugar, baking powder, and salt.

Add the cold, cubed butter. Use a pastry cutter, two forks, or your fingertips to work the butter into the flour until the mixture looks like coarse crumbs with some pea-size pieces of butter still visible. Those little butter bits are what make the biscuits flaky and tender.

Step 4: Add the wet ingredients and gently form the dough

In a small bowl, whisk together the 3/4 cup (180 ml) cold heavy cream, egg, and 1 1/2 tsp vanilla extract.

Pour the cream mixture into the flour-butter mixture. Stir with a fork until the dough just comes together and no large dry patches remain. The dough will look shaggy and a bit sticky; that’s good. Avoid overmixing, which can make the biscuits tough.

Step 5: Shape, cut, and bake the shortcakes

Turn the dough onto a lightly floured surface. With floured hands, gently pat (or lightly roll) it into a 1-inch-thick rectangle.

Use a 2 3/4-inch (7 cm) round biscuit cutter to cut out 6 biscuits. Press straight down (don’t twist), which helps the biscuits rise evenly. If needed, gather scraps once, gently press back to 1 inch thick, and cut the remaining biscuits.

Place biscuits on the prepared baking sheet with about 1 inch of space between them. Brush the tops with 1 tbsp heavy cream and sprinkle with 1 tbsp coarse sugar if using.

Bake at 425°F (218°C) for 14–16 minutes, until tall and lightly golden on top. Let cool on the pan for 10 minutes before assembling (warm is great; piping hot will melt the cream too quickly).

Step 6: Whip the softly sweetened cream

In a chilled mixing bowl (optional but helpful), combine 1 1/2 cups (360 ml) cold heavy cream, 3 tbsp (24 g) powdered sugar, and 1 tsp vanilla extract.

Whip with a hand mixer or stand mixer on medium-high until soft peaks form (about 2–4 minutes). Soft peaks mean the cream holds a shape but still looks billowy and spoonable. Stop before stiff peaks for the prettiest, creamiest shortcakes.

Step 7: Assemble and serve

Use a serrated knife to split each biscuit in half horizontally. Place the bottom halves on plates.

Spoon on a generous layer of crushed raspberries and their juices. Add a large dollop of whipped cream. Top with a few extra whole raspberries from the bowl, then set the biscuit tops on top.

Finish with an extra spoonful of raspberry sauce if you like. Serve immediately for the best contrast of warm biscuit, cool cream, and bright berries.

Pro Tips

• Keep everything cold for tender biscuits: Cold butter and cold cream create steam in the oven, making the biscuits flaky. If your kitchen is warm, chill the cut biscuits for 10 minutes before baking.
• Don’t twist the cutter: Twisting seals the edges and can prevent a good rise.
• Soft peaks are ideal: Slightly looser whipped cream melts into the berries and biscuit in the best way. If you accidentally overwhip, gently fold in 1–2 tbsp cold cream to loosen.
• Let the berries sit: The 15-minute rest dissolves the sugar and pulls out juice, creating that spoonable raspberry sauce.
• Want extra vanilla aroma? Rub the sugar and vanilla extract together with your fingers before mixing into the dough to help distribute the vanilla scent.

Variations

• Lemon-vanilla shortcakes: Add 1 tbsp finely grated lemon zest to the dry ingredients; keep the rest the same.
• Almond-raspberry twist: Replace the whipped cream vanilla with 1/2 tsp almond extract (keep 1/2 tsp vanilla too).
• Mixed berry version: Swap half the raspberries for sliced strawberries or blueberries (keep the total fruit at 18 oz / 510 g).

Storage & Make-Ahead

Best day-of: Shortcakes are at their peak the day they’re baked and assembled.

Make ahead (components): Bake the biscuits up to 8 hours ahead; cool completely, then store airtight at room temperature. Rewarm in a 300°F (149°C) oven for 6–8 minutes.

Raspberries: The crushed raspberry mixture can be made up to 24 hours ahead and refrigerated in a covered container. Stir before using.

Whipped cream: For the fluffiest texture, whip within 2 hours of serving and refrigerate. (It will hold longer, but may lose a little volume.)

Assembled shortcakes: Once assembled, serve within 30–60 minutes to keep the biscuits from getting too soft.

Nutrition (per serving)

Approximate, per 1 assembled shortcake (1/6 of recipe): 560 calories, 36 g fat, 56 g carbohydrates, 6 g protein, 5 g fiber, 28 g sugars, 430 mg sodium.