Raspberry shortcake biscuits

Raspberry shortcake Recipe

30 Minutes
Serves: 4


Delicious melt-in-the-mouth shortcake biscuits packed with lightly whipped cream and fresh raspberries, topped with a light dusting of powdered sugar 

Recipe Ingreds

Shortcake

  • 150 grams butter
  • 75 grams caster sugar
  • 0.5 whole lemon
  • 1 whole egg (yolk)
  • 200 grams plain flour
  • 300 ml double cream
  • 200 grams raspberries
  • icing sugar (to taste)
  • salt (to taste)

Recipe with pictures Steps

Step 1

  • cream together the butter and sugar in a food mixer until pale and fluffy
  • zest the lemon(s)
  • add to the bowl
  • add the egg yolks
  • mix to combine

Step 2

  • sieve the flour
  • add the flour to the bowl
  • add a pinch of salt
  • knead to a soft dough
  • roll out the dough between two pieces of grease proof paper to a 2 cm thickness

Step 3

  • set the oven to 180C 350F or gas mark 4

Step 4

  • remove the top layer of greaseproof
  • cut out the biscuits using the cutter
  • score a line down the middle of the biscuits and prick with a fork
  • place on a baking tray covered with grease proof paper
  • bake for 10 minutes or until lightly browned

Step 5

  • remove from the oven
  • Leave to cool for 10 minutes and then place on a cooling rack

Step 6

  • whip the cream to form soft peaks
  • place the cream in a piping bag
  • pipe a swirl of cream on the top of the biscuit add four to five raspberries on top of the cream
  • cut a biscuit in half
  • butterfly the biscuit on top of the cream and decorate with a swirl of cream, a raspberry and a dusting of icing sugar
  • repeat till all the biscuits are complete
  • serve immediately

Recipe Utensils

  • 1 6 cm cutter
  • 1 baking tray
  • 1 bowl
  • 1 cooling rack
  • 1 food mixer
  • 1 fork
  • 1 grater
  • 1 grease proof paper
  • 1 hand mixer
  • 1 large knife
  • 1 piping bag
  • 1 rolling pin
  • 1 sieve

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How to make raspberry shortcake biscuits

To make the shortcake dough, cream together softened butter and caster sugar till light and fluffy, and add the egg yolk and lemon rind and mix till combined. Sieve in the flour and mix to a firm dough. The dough is very soft so roll it in between 2 pieces of grease-proof paper until about 1.5 cm thick. Cut into shapes and bake for 10 minutes in the oven. While the shortcakes cool, lightly whip the cream to soft peaks and then place it in a piping bag. Cut half the biscuits in half. Pipe the cream onto the whole biscuits and add the fresh raspberries. Butterfly the biscuits you cut in half and sprinkle with icing sugar. Place a swirl of cream on the top of the biscuits and place a raspberry on top.


When to serve our homemade raspberry shortcakes

Everyone will love these delicious shortcake biscuits, Serve them for any dinner party or family meal. Cut into different shapes for different occasions i.e heart shapes for valentines day making the perfect romantic dessert. You can change the flavour and filling easily why not try 

  • Orange rind instead of lemon and fill will strawberries
  • Cut with a smaller cutter and fill with a lemon buttercream perfect for afternoon tea
  • fill with a forest fruit compote and fresh cream 

Whatever your favourite flavours these biscuits are ideal!

What makes our shortcake biscuits the best

Raspberries and cream are the perfect combination, coupled with buttery crisp shortcake you can't go wrong, The light dusting of icing sugar adds the perfect sweetness to the raspberries and cream

What is shortcake

Shortcake is made in the same way as cake, by creaming together butter and sugar, adding eggs and then flour, because of this is technically a cake rather than a biscuit, because it is high in fat and has fewer eggs it has the texture of a biscuit rather than a cake. The addition of the fat makes the cake short hence the name shortcake. It originates from North America and is usually filled with cream and fruit, though you can fill it with buttercream

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