Raspberry shortcakes

September 2, 2009

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

  • E-mail|
  • Print|
  • Reprints|
  • |
Text size +

Serves 6

Shortcakes are a delightful way to showcase berries. Don’t overwork the biscuit dough or they won’t be as tender as they should be.


2 cups flour
1/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch dice
3/4 cup chilled heavy cream
Extra flour (for shaping)
Extra cream (for brushing)
Extra granulated sugar (for sprinkling)
1. Set the oven at 375 degrees. Line a baking sheet with parchment paper.

2. In a large bowl, combine the flour, granulated sugar, baking powder, and salt. Whisk the mixture to blend it. Cut in the butter with a pastry blender or rub with your fingertips until the butter is the size of tiny peas. Add the cream and stir with a fork until the dough is moistened and starting to clump together.

3. Without working the dough too much, gather it together and place it on a lightly floured surface. Pat the dough into an 8-by-6-inch rectangle that is 3/4-inch thick. Cut into 6 squares (each about 3-by-3-inches).

4. Set the biscuits on the baking sheet. Brush lightly with cream and sprinkle with granulated sugar. Bake for 18 minutes or until golden. Transfer to a wire rack to cool.


2 pints (about 3 full cups) raspberries
1 1/2 tablespoons granulated sugar
1. In a medium bowl, gently toss the raspberries and granulated sugar.

2. Set aside at room temperature for 30 minutes.


1 cup cold heavy cream
2 teaspoons granulated sugar
1/4 teaspoon vanilla extract
Confectioners’ sugar (for sprinkling)
1. In an electric mixer, beat the cream, granulated sugar, and vanilla until the mixture forms soft peaks.

2. Cut the biscuits in half horizontally. Place bottoms on each of 6 plates. Spoon fruit with some juices over each one and add a generous spoonful of whipped cream. Cover with the tops. Sprinkle with confectioners’ sugar. Lisa Zwirn