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Easy Raspberry Shortcake Recipe Made With Refrigerator Biscuits


I am so excited to share this Easy Raspberry Shortcake recipe with you today.  It is a recipe that I have made for years, shared with students at school and is my go-to last minute dessert.  This shortcake recipe is uncomplicated and while we are using refrigerator biscuits, I can promise that everyone will go crazy for it.  Adding sugar to the top of the biscuits and making a homemade raspberry whipped cream is what makes this dessert to die for.  Trust me and make this easy shortcut shortcake dessert today.

Do you love shortcake?  Try this Strawberry Shortcake with Sweet Biscuits!

Easy Raspberry Shortcake, the perfect spring dessert recipe by Practically Homemade

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Easy Shortcake with Raspberries

I know that traditionally shortcake is served with strawberries but trust me when I tell you that raspberries are where it is at.  Especially when you make a luscious raspberry cream for the top.

I find that changing traditional recipes up slightly can really make dessert a super fun time.  It can also be a great conversation starter because guests haven’t eaten something that way before.

Easy Raspberry Shortcake, the perfect spring dessert recipe by Practically Homemade

Ingredients Needed for your Raspberry Shortcakes

  • Refrigerated Biscuits-This shortcut will allow you to have this dessert on the table in no time.
  • Granulated Sugar-Added to the top of the refrigerated biscuits for both texture and sweet flavor.
  • Fresh Raspberries-Adding the fresh raspberries to sweetened whipped topping with vanilla and a bit of lime zest takes the berries from good to great.
  • Whipped Cream-Used to make a light and refreshing whipped cream.
  • Powdered Sugar-The perfect ingredient to add to the whipped cream for sweetness.
  • Vanilla Extract-For that special something in the whipped cream that only vanilla extract can add.

How to make Easy Raspberry Shortcake Recipe with Refrigerated Biscuits

  1. Open the can of biscuits and lay them onto a baking sheet lined with a silicone mat {or parchment}.  Top each biscuit with 1/4 teaspoon of granulated sugar and bake in a preheated 350 degree oven for 14-16 minutes.
  2. While the biscuits are baking, begin making your whipped cream.  Start by adding your heavy cream, powdered sugar and vanilla extract in the bowl of a stand mixer {or in a large bowl and using a hand mixer}.  On high speed, whip the ingredients until you get stiff peaks {making sure to stop and scrape down the sides of the bowl as needed.
  3. Add your raspberries to a bowl and add 3 tablespoons of granulated sugar.
  4. Use a fork to mash up the ingredients until you get the consistency that you prefer.  Taste and add an additional tablespoon of sugar if needed.  Add to the whipped cream and fold until the raspberries are evenly distributed, making sure to be gentle so that you don’t deflate the whipped cream.
  5. Once the biscuits are a golden brown color and cooked through, remove from the oven.  Allow them to cool for at least 5 minutes.  If you serve them too warm then the heat from the biscuit will melt the whipped cream.
  6. Serve the biscuits with raspberry whipped cream and a few additional raspberries so that everyone can build their own Raspberry Shortcake.

Easy Raspberry Shortcake, the perfect spring dessert by Practically Homemade

3 Top Tips for making this Easy Raspberry Shortcake Recipe

I realize that this recipe is easy but there are a couple of tips that can help make this recipe even simpler.  

  • Bake the biscuits while making the raspberry whipped cream.  This is important because we want them to bake and cool slightly before adding the topping.  Otherwise the whipped cream will melt.
  • Add a tablespoon of raspberry jam to the whipped cream for a richer raspberry flavor.  
  • Don’t over mix the whipped topping or you will end up with butter.  Just trust me on this one.  When I was a high school culinary teacher this happened more than once.

Easy Raspberry Shortcake, the perfect spring dessert by Practically Homemade

4 Variation Ideas for Raspberry Shortcake

While Raspberry Shortcake is my all-time favorite there might be a few things you want to change up and here are a few awesome ideas.

  • Instead of refrigerated biscuits baked up refrigerated crescent rolls or cinnamon rolls {just don’t add the granulated sugar}.
  • If you prefer almond flavor, substitute almond extract for the vanilla extract.  You could even add a few sliced almonds to the top of the whipped cream when serving for a wonderful addition of texture.
  • Citrus always pairs wonderfully with other fruit, so adding some lime zest to the raspberry whipped cream would give it a wonderful underlying flavor.
  • Use another kind of fruit.  If you have strawberries, blackberries or even blueberries on hand then by all means…use them!

How to Store Leftover Raspberry Shortcake

The best way to store leftover Raspberry Shortcake is to not assemble them and store both the biscuits and raspberry whipped cream separately.

Both will keep best in the refrigerator but the biscuits can be left at room temperature.  They should last this way for a day or two.

Can I make Raspberry Shortcake ahead of time?

You can but I honestly don’t suggest it.  This recipe is really meant to be one that you can make super easily in only a few minutes.  

I find that the biscuits are best served right away.  So…if I were to try and make this ahead, I would suggest making the raspberry whipped cream up to a day ahead and baking the biscuits fresh.

Can I freeze Raspberry Shortcake?

Unfortunately this shortcake dessert will not freeze well.  Again the best part about this Easy Shortcake recipe is that you can whip it up in minutes so there should be no need.

Easy Raspberry Shortcake, the perfect spring dessert by Practically Homemade

Do you love raspberry desserts?  Try these awesome recipes…

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Easy Raspberry Shortcake, the perfect spring dessert recipe by Practically Homemade

Easy Raspberry Shortcake Recipe made with Refrigerator Biscuits

Turn refrigerator biscuits into delicious shortcakes that are covered in a raspberry whipped cream for the ultimate light and refreshing dessert.
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 8
Calories: 343kcal
5 from 1 vote
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  • 1 tube refrigerator biscuits {8 count}
  • 2 teaspoons granulated sugar

Raspberry Whipped Cream

  • 1 cup heavy cream
  • 3-4 Tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 6 ounces fresh raspberries
  • ½-1 Tablespoons granulated sugar


  • Preheat oven to 350°.


  • Open can of refrigerator biscuits and lay them out onto a silicone mat {or parchment} lined baking sheet. Sprinkle ¼ teaspoon of granulated sugar onto the top of each biscuit {making sure that it is in an even layer}. Bake for 14-16 minutes or until the top of the biscuits are golden brown.

Raspberry Whipped Cream

  • While the biscuits are baking combine the heavy whipping cream, powdered sugar and vanilla extract in the large bowl of a stand mixer fitted with the whisk attachment {or a large bowl with a hand held mixer}. On a high speed whisk the ingredients {being sure to stop and scrape the bowl as needed} until you have stiff peaks. This can take a few minutes.
  • In a separate bowl add the raspberries and 3 tablespoons of sugar. Use a fork to mash the ingredients until you have the consistency that you want. Taste to see if you need an extra tablespoon of sugar or not. Pour the raspberries into the whipped cream. Fold into the whipped cream carefully making sure they are evenly distributed but not deflating the mixture.


  • Once the biscuits have cooled for about 5 minutes {if they are too warm the whipped cream will melt}, they are ready to assemble. Take a biscuit and split in half. Add about 1/3 cup of raspberry whipped cream and add the top of the biscuit on top of the whipped cream. Serve and enjoy. Leftovers can be stored separately in the refrigerator for a day or two but the biscuits are best fresh.


Serving: 1shortcake | Calories: 343kcal | Carbohydrates: 36g | Protein: 5g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 34mg | Sodium: 552mg | Potassium: 191mg | Fiber: 2g | Sugar: 9g | Vitamin A: 445IU | Vitamin C: 6mg | Calcium: 53mg | Iron: 2mg
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