Best Raspberry Shortcakes Recipes

RASPBERRY SHORTCAKES

Steps:

• 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.

STRAWBERRY-RASPBERRY SHORTCAKES

Steps:

• For the fruit: In a large bowl, toss together the strawberries, raspberries, sugar, orange zest, and orange juice. Let the mixture sit for at least 30 minutes to allow the fruit to release some of its juice.
• For the shortcakes: Preheat the oven to 450 degrees F. In a food processor, combine the flour, 1 tablespoon of the sugar, baking powder, and salt. Pulse to combine. Toss in the butter, heavy cream, and vanilla and pulse, pulse, pulse until the mixture comes together to form a rough ball; it should look fairly crumbly.
• Line a baking sheet with parchment paper or a silicone mat. With lightly floured hands, form the dough into craggy-looking balls, a bit larger than golf balls. They should look a little like toads and DEFINITELY not be perfect. Place the balls on the baking sheet and squish each ball to flatten it some; sprinkle the balls with the remaining tablespoon of sugar.
• Put the cakes in the oven and bake for 11 to 12 minutes, or until golden brown. Remove and let cool.
• To assemble: Toss the mint with the fruit and stir to combine. Cut the shortcakes in half equatorially, place the bottom halves on individual plates, and divide the fruit and juice among them. Place a scoop of ice cream on top of the fruit, replace the tops, and serve immediately.

PEACH RASPBERRY SHORTCAKES

Steps:

• Preheat the oven to 400 degrees F.
• Sift the flour, 1 tablespoon sugar, the baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Blend in the butter at the lowest speed and mix until the butter is the size of peas. Combine the eggs and heavy cream and quickly add to the flour and butter
• mixture. Mix until just blended. The dough will be sticky.
• Dump the dough out onto a well-floured surface. Flour your hands and pat the dough out 3/4-inch thick. You should see lumps of butter in the dough.
• Cut 6 or 7 biscuits with a 2 3/4-inch fluted cutter and place on a baking sheet lined with parchment.
• Brush the tops with the egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked. Let cool on a wire rack.
• To assemble, whip the cream and sugar in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the vanilla and continue to beat until the peaks are stiff.
• Split each shortcake in half crosswise and place the bottom half on a plate. Spoon whipped cream on top, then place the sliced peaches and raspberries on the whipped cream. Garnish with the orange zest, then place the other half of the shortcake on top and serve.

CHOCOLATE RASPBERRY SHORTCAKES

Steps:

• To prepare shortcakes, heat oven to 400 degrees. Oil bottom of each cup in a 12-cup muffin pan. In a mixing bowl, combine flour, cocoa, baking powder, baking soda and sugar. Using a pastry blender or an electric mixer, or working by hand, cut in the butter until mixture resembles damp sand. In a separate bowl, whisk together egg, sour cream, vanilla and honey. Add to flour mixture, and stir until thoroughly blended.
• Put a scant 1/4 cup dough into each muffin cup. (Do not use muffin papers.) Bake until risen and firm on top, 15 to 20 minutes. Remove from heat, and allow to cool. Then remove from pan, and cool completely. Place 6 shortcakes in an airtight freezer bag, and freeze for another use.
• To prepare filling for 6 shortcakes, whip heavy cream with 2 teaspoons confectioners' sugar until thick but still soft. Add 1/2 cup raspberries to cream, mashing them roughly with a fork.
• Split each shortcake in half horizontally, and place a dollop of raspberry cream onto bottom half. Add a portion of whole raspberries, and put the top back on at an angle. Sprinkle a dusting of the remaining 1 teaspoon confectioners' sugar over shortcakes, and serve.

CHOCOLATE RASPBERRY SHORTCAKES

Steps:

• Make the shortcakes:
• Into a bowl sift together the cocoa powder, the flour, the sugar, the baking powder, the baking soda, and the salt, add the butter, and blend the mixture until it resembles coarse meal. Add the cream and stir the mixture with a fork until it forms a dough. Divide the dough in half, arrange each half in a mound on a lightly greased baking sheet, and bake the shortcakes in the middle of a preheated 425°F. oven for 12 minutes, or until a tester inserted in the centers comes out with crumbs clinging to it. Transfer the shortcakes to a rack and let them cool.
• In a bowl mash 3/4 cup of the raspberries with a fork, stir in 1 tablespoon of the granulated sugar and the framboise, stirring until the sugar is dissolved, and stir in the remaining 3/4 cup raspberries. In a small bowl with an electric mixer beat the cream until it holds soft peaks, add the remaining 1 tablespoon granulated sugar, and beat the cream until it holds stiff peaks. Carefully cut the shortcakes in half horizontally with a serrated knife and with a metal spatula transfer the bottom half of each to an individual plate. (The shortcakes are delicate and crumble easily.) Top each bottom half with half the raspberry mixture, divide the whipped cream between the 2 shortcakes, and with the spatula carefully top each serving with the top half of a shortcake. Sprinkle the shortcakes with the confectioners' sugar and garnish the plates with the mint sprigs.

RASPBERRY-BLUEBERRY SHORTCAKES

Steps:

• In 1 1/2-quart saucepan, stir sugar, cornstarch and water until smooth. Add 1 cup of the blueberries. Heat to boiling; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Stir in lemon juice. Cool 15 minutes. Stir in remaining blueberries and the raspberries. Cover and refrigerate at least 1 hour but no longer than 24 hours.
• Heat oven to 400°F. Let frozen pastry sheet stand at room temperature 15 minutes. Cut pastry into 8 pieces. Place pieces on ungreased cookie sheet. Bake about 15 minutes or until puffed and golden brown. Remove from cookie sheet to wire rack; cool slightly. Split into 2 layers while warm.
• To serve, place puff pastry on individual serving plates. Fill and top with sauce. Top with small scoop of sherbet.

STRAWBERRY RASPBERRY SHORTCAKES

Steps:

• FOR THE FRUIT
• In a large bowl, toss together the strawberries, raspberries, sugar, orange zest, and orange juice. Let the mixture sit for at least 30 minutes to allow the fruit to release some of its juice.
• FOR THE SHORTCAKES
• Preheat the oven to 450°F.
• In a food processor, combine the flour, 1 tablespoon of the sugar, baking powder, and salt. Pulse to combine.
• Toss in the butter, heavy cream, and vanilla and pulse, pulse, pulse until the mixture comes together to form a rough ball; it should look fairly crumbly.
• Line a baking sheet with parchment paper or a silicone mat. With lightly floured hands, form the dough into craggy-looking balls, a bit larger than golf balls. They should look a little like toads and DEFINITELY not be perfect. Place the balls on the baking sheet and squish each ball to flatten it some; sprinkle the balls with the remaining tablespoon of sugar.
• Put the cakes in the oven and bake for 11 to 12 minutes, or until golden brown. Remove and let cool.
• TO ASSEMBLE
• Toss the mint with the fruit and stir to combine.
• Cut the shortcakes in half equatorially, place the bottom halves on individual plates, and divide the fruit and juice among them. Place a scoop of ice cream on top of the fruit, replace the tops, and serve immediately.

RASPBERRY-APRICOT SHORTCAKES

Steps:

• Place apricots in large bowl. Combine 1 cup sugar and 1 cup water in small saucepan. Bring to boil, stirring until sugar dissolves. Mix sugar syrup into apricots. Cool completely.
• Place 1 tablespoon water in small cup. Sprinkle 1 teaspoon unflavored gelatin over. Let stand until gelatin softens, about 5 minutes. Set cup in 1-inch-deep simmering water in medium saucepan; stir until gelatin dissolves, about 3 minutes. Remove from heat. Using electric mixer, beat whipping cream and powdered sugar in large bowl just until mixture thickens. Gradually add warm gelatin mixture, beating until cream forms medium-firm peaks. (Apricots and whipped cream can be prepared 8 hours ahead. Cover separately and refrigerate.)
• Cut biscuits horizontally in half. Place 1 biscuit bottom in each of 10 shallow bowls. Spoon apricots with some syrup over bottoms. Top with whipped cream, raspberries and biscuit tops. Drizzle remaining syrup from apricots around shortcakes and serve.

CARAMELIZED PEACH AND RASPBERRY SHORTCAKES

Steps:

• In 10-inch skillet, melt butter over medium-low heat. Stir in 1/4 cup brown sugar. Cook 2 minutes, stirring constantly. Stir in 2 tablespoons amaretto and the peaches. Cook 3 to 4 minutes, stirring occasionally, until peaches are coated with sugar mixture. Cool 10 minutes. Gently stir in raspberries.
• In chilled medium bowl, beat Amaretto Whipped Cream ingredients with electric mixer on high speed until stiff.
• Top each shortcake cup with peach-raspberry mixture and whipped cream. Sprinkle with almonds.

MANGO RASPBERRY SHORTCAKES

Steps:

• Heat oven to 350°. Grease bottom and sides of square pan, 9x9x2 inches, with shortening; lightly flour.
• Beat eggs in small bowl with electric mixer on high speed until very thick and lemon colored. Gradually beat in sugar on medium speed. Beat in flour, baking powder and salt on low speed. Gradually beat in water and vanilla on low speed. Pour into pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely. For 9 servings, cut shortcake into 3 rows by 3 rows. Split shortcakes; fill with sorbet. Top with whipped cream and raspberries.

STRAWBERRY-RASPBERRY SHORTCAKES

Steps:

• Heat oven to 425 degrees. Have a baking sheet ready. Put baking mix, cornmeal and 1/3 cup sugar in a medium bowl; stir with a whisk to blend. Add extracts to cream; stir into dry ingredients with a rubber spatula just until evenly moistened. Drop 8 mounds dough 2 inches apart on ungreased baking sheet. Press almonds in tops; sprinkle tops with 2 tsp sugar. Bake 14-16 minutes until lightly browned and almonds are toasted. Remove to a wire rack to cool. Meanwhile mix strawberries, raspberries, sugar and 1-2 Tbsp water in a medium bowl. Leave at room temperature about 30 minutes for juices to develop. To serve: Carefully cut biscuits horizontally in half with serrated knife. Place a bottom half on each dessert plate. Using a large spoon or ice cream spade, top with ice cream, then spoon on berries and juice. Replace biscuit tops.

RASPBERRY-BLUEBERRY SHORTCAKES

Steps:

• In 1 1/2-quart saucepan, stir sugar, cornstarch and water until smooth. Add 1 cup of the blueberries. Heat to boiling; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Stir in lemon juice. Cool 15 minutes. Stir in remaining blueberries and the raspberries. Cover and refrigerate at least 1 hour but no longer than 24 hours.
• Heat oven to 400°F. Let frozen pastry sheet stand at room temperature 15 minutes. Cut pastry into 8 pieces. Place pieces on ungreased cookie sheet. Bake about 15 minutes or until puffed and golden brown. Remove from cookie sheet to wire rack; cool slightly. Split into 2 layers while warm.
• To serve, place puff pastry on individual serving plates. Fill and top with sauce. Top with small scoop of sherbet.

RASPBERRY SHORTCAKES WITH DOUBLE GINGER BISCUITS

Steps:

• For the biscuits: Whisk together the cream and the egg in a small bowl. In a separate large bowl, whisk together the flour, baking powder, granulated sugar, ground ginger, and salt. Using a pastry blender, cut the butter into the flour mixture until it is the texture of coarse meal with some larger pea-size pieces. Add the crystallized ginger and toss to combine.
• Mix the cream mixture into the flour mixture with a fork just until a shaggy dough forms. Tip the dough out onto a lightly floured piece of parchment paper and knead the dough, just 2 or 3 times, to get the mixture to come together. Pat it into a 9 by 6-inch rectangle. With a sharp knife, trim 1/4 inch off of each edge, then cut into six squares. Arrange the squares on a baking sheet or a plate about 2 inches apart. Freeze for 20 to 30 minutes. Meanwhile, preheat the oven to 425 degrees F.
• Brush the tops of the frozen squares with cream and sprinkle with sanding sugar. Transfer to a fresh baking sheet. Bake until golden brown and puffed slightly, 14 to 16 minutes. Let cool completely on the sheet on a wire rack.
• To finish: Toss the raspberries with the granulated sugar in a medium bowl and let stand until juicy, about 10 minutes. To serve, whip the 2 cups cream with confectioners' sugar to soft peaks. Split the biscuits and fill them with whipped cream and raspberries.

CITRUS RASPBERRY SHORTCAKES

Steps:

• In a small bowl, combine raspberries and sugar; cover and refrigerate until serving., In a large bowl, combine the flour, 1/4 cup sugar, baking powder, lemon zest, orange zest and salt. In a small bowl, combine cream and 1/2 cup butter; stir into dry ingredients until a thick batter forms. Gently stir in pecans., Drop by 1/3 cupfuls onto a greased baking sheet. Brush with remaining butter; sprinkle with remaining sugar. Bake at 375° for 18-20 minutes or until golden brown. Remove to wire racks to cool. , Cut biscuits in half horizontally. Spoon berries onto bottom halves. Top with whipped cream if desired; replace biscuit tops. Serve immediately.

RASPBERRY PALMIER SHORTCAKES

Steps:

• Heat oven to 375 degrees F. Line cookie sheet with cooking parchment paper. Separate or cut dough into 4 (4 x 7") rectangles; if using crescent roll dough, firmly press perforations to seal.
• Sprinkle 1 Tbsp of the granulated sugar on cutting board. Place 2 dough rectangles on sugar; press lightly. Brush tops of dough with about 1 Tbsp of the melted butter & about 1 Tbsp of the raspberry preserves; sprinkle with 1 Tbsp granulated sugar. Place one rectangle on top of another; tightly roll both short sides of rectangle at the same time so they meet in the middle. Refrigerate rolls for 20 minutes for easier cutting.
• Repeat step 2.
• Using a thin serrated knife, cut each roll into 10 slices. Place cut side down 2" apart on parchment lined cookie sheet. Sprinkle with coarse sugar. Press each slightly to flatten.
• Bake 10 - 13 minutes or until golden brown. Cool 1 minute; remove from cookie sheets. Cool completely.
• In medium bowl, beat cream cheese & 2 Tbsp granulated sugar with electric mixer on medium speed until smooth; slowly add whipping cream. Increase mixer speed to high & beat until light & fluffy.
• On serving plate, top 1 palmier with about 1 Tbsp cream cheese filling. Top with 1 tsp raspberry preserves & 3 fresh berries. Place another palmier on top & press slightly. Sprinkle with powdered sugar, if desired.
• NOTES: Instead of (or in addition to) the granulated sugar, try these variations: cinnamon & sugar or citrus peel & sugar. Palmiers keep in an airtight container at room temperature up to 4 days. If desired, palmiers can be recrisped in a 300 degree F oven about 5 minutes or until heated through.