Raspberry Shortcake with Vanilla Biscuits and Whipped Cream

Quick Recipe Version (TL;DR)

• Yield: 6 servings (1 shortcake each)
• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Total Time: 54 minutes (includes 20 minutes for raspberries to get juicy)

Quick Ingredients

• Raspberries: 4 cups (about 18 oz / 510 g) fresh raspberries
• Sugar (for berries): 1/4 cup (50 g) granulated sugar
• Lemon: 1 tsp finely grated zest + 1 tbsp (15 ml) lemon juice
• Flour: 2 cups (260 g) all-purpose flour
• Baking powder: 1 tbsp
• Salt: 1/2 tsp
• Sugar (for biscuits): 3 tbsp (38 g) granulated sugar
• Butter: 8 tbsp (113 g) unsalted butter, cold
• Buttermilk: 3/4 cup (180 ml), cold
• Vanilla: 2 tsp vanilla extract, divided
• Heavy cream: 1 cup (240 ml), cold
• Powdered sugar: 2 tbsp (15 g)

Do This

• 1) Toss raspberries with 1/4 cup sugar, lemon zest, and lemon juice; lightly crush and rest 20 minutes.
• 2) Heat oven to 425°F (218°C). Line a baking sheet with parchment.
• 3) Mix flour, baking powder, salt, and 3 tbsp sugar; cut in cold butter to pea-size pieces.
• 4) Stir in buttermilk + 1 tsp vanilla; fold just until a shaggy dough forms.
• 5) Pat to 1-inch thick, cut 6 biscuits, and bake 12–15 minutes until tall and golden.
• 6) Whip heavy cream with powdered sugar + 1 tsp vanilla to medium peaks.
• 7) Split warm biscuits; layer raspberries + juices + whipped cream; cap and serve.

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Why You’ll Love This Recipe

• Tender, lightly sweet vanilla biscuits that taste homemade in the best way.
• Raspberries are gently crushed so you get whole berries, bright juice, and a naturally “saucy” layer.
• Classic whipped cream (not overly sweet) balances the tart berries and buttery biscuit.
• Easy to prep ahead in parts, then assemble right before serving.

Grocery List

• Produce: 4 cups fresh raspberries, 1 lemon
• Dairy: unsalted butter, buttermilk, heavy whipping cream
• Pantry: all-purpose flour, granulated sugar, powdered sugar, baking powder, kosher salt, vanilla extract

Full Ingredients

Juicy Crushed Raspberries

• 4 cups (about 18 oz / 510 g) fresh raspberries
• 1/4 cup (50 g) granulated sugar
• 1 tsp finely grated lemon zest
• 1 tbsp (15 ml) fresh lemon juice
• Pinch of kosher salt

Tender Vanilla Biscuits

• 2 cups (260 g) all-purpose flour, spooned and leveled
• 1 tbsp baking powder
• 1/2 tsp kosher salt
• 3 tbsp (38 g) granulated sugar
• 8 tbsp (113 g) unsalted butter, very cold, cut into 1/2-inch cubes
• 3/4 cup (180 ml) cold buttermilk
• 1 tsp vanilla extract
• 1 tbsp (15 ml) buttermilk or heavy cream, for brushing tops (optional but recommended)

Classic Vanilla Whipped Cream

• 1 cup (240 ml) cold heavy whipping cream
• 2 tbsp (15 g) powdered sugar
• 1 tsp vanilla extract
• Pinch of kosher salt

Optional for Serving

• Extra whole raspberries for the top
• A light dusting of powdered sugar

Step-by-Step Instructions

Step 1: Make the juicy crushed raspberries

In a medium bowl, add the raspberries, granulated sugar, lemon zest, lemon juice, and a pinch of salt. Use a fork or potato masher to gently crush about 1/3 to 1/2 of the berries. You want a mix of broken berries and whole ones.

Let the mixture stand at room temperature for 20 minutes so the sugar pulls out the juices and creates a bright raspberry sauce. Stir once or twice while it sits.

Step 2: Preheat the oven and set up your pan

Arrange an oven rack in the center. Preheat the oven to 425°F (218°C).

Line a rimmed baking sheet with parchment paper (or use an unlined light-colored baking sheet if you don’t have parchment; parchment just helps prevent sticking and over-browning).

Step 3: Combine the dry ingredients for the biscuits

In a large mixing bowl, whisk together the flour, baking powder, kosher salt, and granulated sugar until evenly mixed.

This quick whisking step helps the biscuits rise evenly and keeps every bite lightly sweet.

Step 4: Cut in the cold butter

Add the cold butter cubes to the flour mixture. Use a pastry cutter, two forks, or your fingertips to work the butter into the flour until it looks like coarse crumbs with some pea-size pieces still visible.

Tip: Those small butter pieces melt in the oven and create tender, flaky layers. If the butter starts to feel soft, pop the bowl into the refrigerator for 5 minutes before moving on.

Step 5: Add buttermilk and shape the biscuits

In a small measuring cup, stir together the cold buttermilk and 1 tsp vanilla extract. Pour into the flour-butter mixture and gently fold with a spatula or fork just until a shaggy dough forms. If you see a few dry bits, that’s fine; avoid overmixing.

Turn the dough onto a lightly floured surface. Pat (do not roll) into a rectangle about 1 inch (2.5 cm) thick. Fold it in half, pat it back down to 1 inch thick, then repeat the fold once more (2 folds total). This gives you a bit of layering without making the biscuits tough.

Pat the dough to a final thickness of 1 inch (2.5 cm). Cut 6 biscuits using a 3-inch round cutter. Press straight down without twisting (twisting can seal the edges and reduce rise). Gather scraps gently and cut remaining biscuits until you have 6 total.

Step 6: Bake until tall and golden

Place the biscuits on the prepared baking sheet with about 1 inch of space between them. If desired, brush the tops lightly with 1 tbsp (15 ml) buttermilk or heavy cream for better browning.

Bake at 425°F (218°C) for 12–15 minutes, until the tops are golden and the sides look set. A biscuit should feel light when lifted and look clearly risen.

Let the biscuits cool on the pan for 5 minutes before slicing and assembling (warm is great, piping hot can melt the whipped cream too quickly).

Step 7: Whip the cream and assemble the shortcakes

While the biscuits cool slightly, make the whipped cream. In a cold bowl, combine the heavy cream, powdered sugar, 1 tsp vanilla extract, and a pinch of salt. Whip with a hand mixer or stand mixer on medium-high until medium peaks form, about 2–4 minutes. Medium peaks look billowy and hold their shape, but the tip will gently curl over.

To assemble, split each biscuit horizontally with a serrated knife. Spoon a generous amount of raspberries and their juices over the bottom half. Add a big dollop of whipped cream, then add a little more raspberry mixture on top if you like. Cap with the biscuit top.

Serve right away so the biscuit stays tender but not soggy (though a little soak-in from the raspberry juices is part of the charm).

Pro Tips

• Keep everything cold for the biscuits: cold butter and cold buttermilk help create a tender, flaky texture. If your kitchen is warm, chill the mixed dry ingredients for 5 minutes before cutting in the butter.
• Don’t over-crush the raspberries: lightly crushing gives you sauce plus whole berries for texture. If you mash them completely, the layer can turn jammy and overly wet.
• Cut biscuits cleanly: press the cutter straight down and lift straight up. Twisting reduces rise.
• Whip to medium peaks: soft peaks can slide off the warm biscuit; stiff peaks can taste grainy. Medium peaks hold up best for layering.
• Want extra vanilla aroma? Split and scrape 1/2 vanilla bean into the whipped cream (in addition to the extract) for a bakery-style finish.

Variations

• Raspberry-balsamic twist: add 1/2 tsp balsamic vinegar to the raspberries while they macerate for deeper berry flavor.
• Lemon-vanilla biscuits: add 1 tsp lemon zest to the biscuit dry ingredients for a brighter, citrusy base.
• Make it a mixed-berry shortcake: swap 1–2 cups of raspberries for sliced strawberries or blueberries (keep total fruit at 4 cups).

Storage & Make-Ahead

Best day-of: Shortcakes are best assembled right before eating.

Biscuits: Bake up to 1 day ahead. Cool completely, store airtight at room temperature. Re-warm in a 300°F (149°C) oven for 8–10 minutes before serving.

Raspberries: Macerated raspberries can be made up to 24 hours ahead and refrigerated in a covered container. Stir before using; the juices will increase as they sit.

Whipped cream: For the freshest texture, whip within 2 hours of serving and refrigerate. If you need longer hold, you can whip in 2 tbsp (15 g) softened cream cheese with the powdered sugar before adding the cream (it stabilizes the whipped cream).

Leftovers: If already assembled, refrigerate and eat within 1 day. The biscuits will soften as they absorb juice.

Nutrition (per serving)

Approximate, per 1 assembled shortcake (1/6 of recipe): 520 calories, 28 g fat, 62 g carbs, 7 g protein, 24 g sugar, 4 g fiber, 430 mg sodium. Values will vary by brand and exact portioning.