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–+ servings
Raspberry Shortcake

Raspberry Shortcake Bliss: Your Ultimate Summer Dessert

This Raspberry Shortcake Trifle is a delightful summer dessert with layers of biscuits, tart raspberries, and whipped cream that will impress your guests.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shortcake
  • 2 cups Self-Rising Flour Substitute with all-purpose flour plus a tsp of baking powder if needed.
  • 1/4 cup Sugar Adjust to taste or use a sugar alternative.
  • 1 tbsp Lemon Zest Can be replaced with orange zest.
  • 1/2 tsp Ground Nutmeg Omit for neutral flavor.
  • 1/2 cup Cold Unsalted Butter Margarine or coconut oil serve as dairy-free substitutes.
  • 1 cup Low-Fat Buttermilk Milk mixed with a tsp of lemon juice or vinegar can work in its place.
For the Berries
  • 2 cups Raspberries Substitute with strawberries or mixed berries if desired.
  • 2 tbsp Sugar (for berries) Optional based on raspberry sweetness.
  • 1 tbsp Lemon Juice Vinegar can be a tangy alternative.
For the Whipped Cream
  • 1 cup Heavy Whipping Cream Substitute with coconut cream for a dairy-free option.
  • 1/4 cup Powdered Sugar Can be omitted for an unsweetened version.

Equipment

  • Mixing bowl
  • spatula
  • Baking Sheet
  • electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Gather ingredients and equipment.
  2. In a mixing bowl, combine self-rising flour, sugar, lemon zest, and ground nutmeg.
  3. Cut cold unsalted butter into the dry ingredients until it resembles coarse crumbs.
  4. Add the low-fat buttermilk and stir until it forms a soft dough.
  5. Shape into 1 inch thick disks and place on a non-greased baking sheet. Bake for 15 minutes.
  6. Cool on the baking sheet for a few minutes then transfer to a wire rack.
  7. Combine raspberries, sugar, and lemon juice in a bowl. Let sit for about 10 minutes.
  8. Whip the heavy cream until stiff peaks form, then fold in powdered sugar.
  9. Chop cooled shortcakes and layer them in jars or trifle bowls with raspberry mixture and whipped cream.
  10. Top with remaining whipped cream and garnish with whole raspberries. Chill until ready to serve.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 35gProtein: 3gFat: 18gSaturated Fat: 10gCholesterol: 50mgSodium: 100mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

Store assembled trifle in the refrigerator for up to 2 days. For freezing, store components separately for up to 1 month.

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