This melt in your mouth raspberry shortcake might be the easiest shortcake recipe you’ll find because the cakes are made with a muffin tin!

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Every spring our little raspberry hedge is filled with plump golden and red raspberries, that supply us with an abundant amount of berries for a few weeks. This year we plan on planting MORE raspberries because for us they stay fresh on the vine longer than other types of berries. They don’t need to be harvest all at once, which makes using and processing them easier.
Besides just snacking we love to freeze dry raspberries, make raspberry jam, and make yummy desserts like these mini raspberry shortcakes. Surprisingly this recipe was born out of not being able to find one of my cake pans to make a two layered shortcake! Since I couldn’t find it, I just threw the batter into the by muffin tin, which actually turned out better than the full sized cake.
I like that these are in individual servings (kind of like the little packages for strawberry shortcake at the store). Since they are single serving, I can put them into a freezer bag and pull them out whenever we want a little dessert. I recommend not adding the raspberries or whipped cream until serving time. The tartness of the raspberries make these a little more special than the standard strawberry.

Raspberry Shortcake is the New Strawberry Shortcake?!
Maybe…but maybe not. We actually ANY kind if berry shortcake. Strawberries are definitely a classic, but swapping them out for raspberries is a nice change since raspberries tend to be a little more tart. Since these shortcakes are more cake like and less like a biscuit, the tarter raspberries balance them out nicely.
Tools you’ll need to make raspberry shortcake
- Mixing Bowls
- Whisk
- Muffin tin
- Jar or stand mixer with a ballon whisk (to whip the cream)

Ingredients you’ll need to make raspberry shortcake
- 1/2 cup butter, melted
- 2/3 cup granulated sugar
- 1 large egg
- 1½ cups all-purpose flour
- 2 tsp baking powder
- 2/3 cup whole milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon zest or freeze dried lemon powder
for the raspberries
- 2 cups fresh raspberries
- 1/2 cup granulated sugar
for the whipped cream
- 1 cup whipping cream
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract

How to make raspberry shortcake
- Preheat oven to 400°F. Grease a muffin pan with plenty of butter…you don’t want the cakes to stick!
- Combine the raspberries and the sugar and set aside until serving time.
- For cake: In the bowl, mix the butter and sugar at until fluffy, making sure to scrape the bowl. Add egg and combine with a whisk.
- Add the flour, baking powder, milk, vanilla, and lemon zest (or freeze dried lemon powder) to butter mixture alternately.
- Pour batter into prepared greased muffin tin.
- Bake for 18-20 minutes or until the cake springs back when touched.
- While the cakes are baking, make the whipped cream by combining the cream, powdered sugar, and vanilla in a mason jar, or bowl. Shake, or beat the cream mixture until it stiffens up to whipped cream.
- Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
- Using a serrated knife, cut mini cakes or muffins, into 2 layers.
- Serve by placing the one half of the cake on a plate, then the sugared raspberries, then a generous helping of whipped cream. Repeat with the second half of the cake. Top with a single raspberry to make it look pretty!
- This mini cake will be tall, narrow, and is the perfect serving for one. Repeat with the remaining cakes.

Raspberry shortcake tips
- Do not assemble the cakes with the raspberries and whipped cream until you are ready to serve. Shortcakes are best served the same day they are made
- You can slice shortcakes in half to assemble or leave whole and pile whipped cream and raspberries on top
- Serve shortcakes as soon as assembled!
- Use fresh eggs. Fresh eggs help to create a shortcake that is delicious and moist. Make sure your eggs are as fresh as possible.
- Use ripe raspberries. Ripe raspberries are the most delicious berries. They are darker in appearance than ones that are not yet ripe. If you can pick them right from the bush, that is the best!
- Don’t overbake the shortcake. This can dry them out and make them tough. Keep checking them around the 18 minute mark to make sure they are just baked before taking them out of the oven to cool.

Variations
- If you have an abundance of raspberries, pile them on! The more the merrier.
- Add different berries like boysenberries, blueberries, or the classic strawberry!
- Add shaved chocolate to the assembled shortcakes. This takes them up a notch and makes them much fancier!

How to make whipped cream
Since whipped cream and raspberries are the star of the show in this recipe, I highly recommend you “whip up” some homemade whipped cream. It makes all the difference and is so easy! Whipped cream can be made easiest by using a stand mixer and the whisk attachment. That isn’t the only way it can be made though! Sometimes I enlist Grey to shake it up in a simple ball jar. A hand mixer can also make whipped cream as well. As long as you add the sugar, vanilla, and cream then create bubbles by shaking it up in some fashion…you’ll have whipped cream!

Commonly asked questions
What is the difference between a cake and a shortcake?
What is The Difference Between a Shortcake and Cake? Although they both look the same for the untrained eyes, it all comes down to texture. Shortcake is more crumbly and crisp, while cake, most of the time, is rich, light and airy
Can raspberry shortcake recipe be doubled?
Yes. This recipe for shortcake can be doubled to make two dozen cakes. We like to double it and put some of the cakes in the freezer for later.

What is shortcake supposed to taste like?
Shortcakes taste like biscuits but with a bit of sugar and a crispy crust. The inside is soft and so good! You decide how sweet you want your strawberry shortcake by the amount of sugar you put into the biscuits and the strawberries. And yes, your kids should love it!
Can you freeze shortcake?
Yes. Shortcake can be frozen by sealing it into a freezer bag for up to 6 months. Make sure to label the bag with the date and contents.
Can I use frozen berries to make shortcake?
Yes. You could use frozen berries by letting them thaw, then adding the sugar to them. They would work just fine.

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Raspberry Shortcake

This melt in your mouth raspberry shortcake might be the easiest shortcake recipe you'll find because the cakes are made with a muffin tin!
Ingredients
- 1/2 cup butter, melted
- 2/3 cup granulated sugar
- 1 large egg
- 1½ cups all-purpose flour
- 2 tsp baking powder
- 2/3 cup whole milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon zest or freeze dried lemon powder
- FOR THE RASPBERRIES
- 2 cups fresh raspberries
- 1/2 cup granulated sugar
- FOR THE WHIPPED CREAM
- 1 cup whipping cream
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 400°F. Grease a muffin pan with plenty of butter...you don't want the cakes to stick!
- Combine the raspberries and the sugar and set aside until serving time.
- For cake: In the bowl, mix the butter and sugar at until fluffy, making sure to scrape the bowl. Add egg and combine with a whisk.
- Add the flour, baking powder, milk, vanilla, and lemon zest (or freeze dried lemon powder) to butter mixture alternately.
- Pour batter into prepared greased muffin tin.
- Bake for 18-20 minutes or until the cake springs back when touched.
- While the cakes are baking, make the whipped cream by combining the cream, powdered sugar, and vanilla in a mason jar, or bowl. Shake, or beat the cream mixture until it stiffens up to whipped cream.
- Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
- Using a serrated knife, cut mini cakes or muffins, into 2 layers.
- Serve by placing the one half of the cake on a plate, then the sugared raspberries, then a generous helping of whipped cream. Repeat with the second half of the cake. Top with a single raspberry to make it look pretty!
- This mini cake will be tall, narrow, and is the perfect serving for one. Repeat with the remaining cakes.
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