Description
Mini Raspberry Shortcakes are bite-sized desserts with tender biscuit bases, raspberry-infused whipped cream, and fresh raspberries. Light, fruity, and elegant, they’re ideal for warm-weather gatherings or tea parties.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 2 tbsp sugar
- 6 tbsp unsalted butter, cold and cubed
- 2/3 cup milk or heavy cream
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- 1 cup heavy whipping cream
- 2–3 tbsp powdered sugar
- 2 tbsp raspberry puree or raspberry jam
- 1/2 tsp vanilla extract
- Mint leaves (optional, for garnish)
- Powdered sugar (for dusting)
Instructions
- Preheat oven to 400°F (200°C). In a bowl, whisk together flour, baking powder, salt, and sugar.
- Cut in cold butter until mixture resembles coarse crumbs.
- Stir in milk and vanilla extract just until dough comes together.
- Roll or pat dough to 1/2-inch thickness and cut into small rounds. Place on a baking sheet.
- Bake for 10–12 minutes or until golden. Let cool completely.
- In a chilled bowl, whip heavy cream with powdered sugar, raspberry puree or jam, and vanilla until stiff peaks form.
- To assemble, split the shortcakes in half. Spoon or pipe raspberry cream on the bottom half.
- Top with fresh raspberries and the other shortcake half (or leave open-faced).
- Garnish with mint leaves and a dusting of powdered sugar. Serve immediately.
Notes
- Substitute with other berries like strawberries or blueberries.
- Add lemon zest to the dough for brightness.
- Use sponge cake for a lighter version.
- Add mascarpone to cream for extra richness.
- Store components separately and assemble just before serving.
Nutrition
- Serving Size: 1 shortcake
- Calories: 220
- Sugar: 10g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg