Mini Raspberry Shortcakes

Mini Raspberry Shortcakes are delightful bite-sized desserts that feature tender sponge or biscuit bases topped with fresh raspberries and a swirl of raspberry cream. Light, fruity, and elegant, they’re perfect for spring and summer gatherings, brunches, or afternoon tea.

Why You’ll Love This Recipe

These mini shortcakes combine airy texture with sweet-tart berry flavor in a format that’s as charming as it is delicious. They’re easy to assemble, beautiful to serve, and perfectly portioned for guests. The raspberry cream adds a colorful, creamy touch that elevates the entire dessert.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the shortcake base:

• All-purpose flour
• Baking powder
• Salt
• Sugar
• Unsalted butter (cold, cubed)
• Milk or heavy cream
• Vanilla extract

For the filling/topping:

• Fresh raspberries
• Heavy whipping cream
• Powdered sugar
• Raspberry puree or raspberry jam
• Vanilla extract
• Mint leaves (optional, for garnish)
• Powdered sugar (for dusting)

Directions

1. Make the shortcakes: Preheat oven to 400°F (200°C). In a bowl, whisk flour, baking powder, salt, and sugar. Cut in butter until the mixture resembles coarse crumbs. Stir in milk and vanilla just until combined.
2. Roll or pat the dough out and cut into small rounds. Place on a baking sheet and bake for 10–12 minutes, or until golden. Let cool completely.
3. Make the raspberry cream: In a chilled bowl, whip the cream with powdered sugar, raspberry puree or jam, and vanilla extract until stiff peaks form.
4. Assemble: Cut shortcakes in half horizontally if using biscuits. Pipe or spoon raspberry cream on the base, top with fresh raspberries, and place the other half on top (or leave open-faced for a mini tart look).
5. Garnish with mint and a dusting of powdered sugar before serving.

Servings and Timing

Servings: 8–10 mini shortcakes
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes

Variations

• Use strawberries, blueberries, or blackberries in place of raspberries.
• Add lemon zest to the dough for a citrus twist.
• Use sponge cake rounds instead of biscuits for a lighter texture.
• Add mascarpone to the whipped cream for extra richness.

Storage/Reheating

Storage: Best served fresh. You can store components separately and assemble just before serving.
Reheating: Biscuits can be lightly reheated in the oven if needed. Do not reheat assembled shortcakes.

FAQs

Can I make these ahead of time?

Yes, bake the shortcakes and prepare the cream a few hours in advance. Assemble just before serving.

Can I freeze the shortcakes?

Yes, freeze the unfilled biscuits and thaw before use. Do not freeze the cream.

Can I use store-bought biscuits?

Absolutely, for a quick version. Just add your homemade cream and raspberries.

How do I make raspberry puree?

Blend fresh raspberries and strain through a sieve to remove seeds.

Can I use frozen raspberries?

Yes, but they’re best used for the puree or whipped cream, not as a topping.

Can I make this gluten-free?

Yes, use a gluten-free flour blend. The texture may differ slightly.

Can I make them dairy-free?

Use plant-based cream and dairy-free butter alternatives.

How do I keep the whipped cream from deflating?

Use cold cream and beat until stiff peaks form. Chill until ready to use.

What’s the difference between shortcake and sponge cake?

Shortcake has a more biscuit-like texture, while sponge is softer and more cake-like.

Can I serve this in jars?

Yes, layer crumbled shortcake, cream, and raspberries in mini jars for a mess-free version.

Conclusion

Mini Raspberry Shortcakes are a beautiful, delicious way to showcase fresh berries and sweet cream in a bite-sized dessert. Elegant yet simple, they’re perfect for parties, bridal showers, or afternoon tea—sure to impress with both taste and presentation.

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