Best 2 Raspberry Pear Shortcake Recipes

Indulge in a delightful culinary journey with our tantalizing Raspberry Pear Shortcake, a symphony of flavors that will captivate your taste buds.

This delectable dessert combines the sweetness of ripe raspberries and the subtle elegance of juicy pears, nestled amidst layers of fluffy buttermilk biscuits. Each bite offers a burst of fruity goodness, complemented by a hint of zesty lemon and the velvety smoothness of whipped cream.

But that's not all! This article has something for every sweet tooth. Along with our featured Raspberry Pear Shortcake, you'll find an array of other enticing recipes that will satisfy your cravings.

Whip up a batch of our classic Strawberry Shortcake, a timeless treat that never goes out of style.

If you're looking for a unique twist, try our Blueberry Lavender Shortcake, where the delicate aroma of lavender elevates the sweetness of blueberries.

Chocolate lovers will delight in our indulgent Chocolate Cherry Shortcake, a rich and decadent dessert that's sure to satisfy your cravings.

And for those who prefer a lighter option, our Lemon Blueberry Shortcake offers a refreshing balance of tangy lemon and sweet blueberries.

No matter your preference, this article has a shortcake recipe that will tantalize your taste buds and leave you craving more. So, gather your ingredients, preheat your oven, and let's embark on a baking adventure that will create memories to savor.

Check out the recipes below so you can choose the best recipe for yourself!

RASPBERRY SHORTCAKE

Raspberry Shortcake image

Provided by Food Network

Categories dessert

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 cups raspberries, green parts trimmed off, berries cut into chunks
2 tablespoons sugar
1 1/2 cups flour
3/4 teaspoon salt
4 teaspoons baking powder
1/2 teaspoon freshly grated lemon zest
1 cup heavy cream, whipped
1 cup sour cream
1/4 cup light brown sugar, packed

Steps:

In a bowl, toss the raspberries with 1 tablespoon of the sugar and refrigerate until ready to serve.
Preheat the oven to 400 degrees F. In a mixer fitted with a paddle attachment, mix the flour, salt, the remaining 1 tablespoon of sugar, baking powder, and lemon zest. Mix in the whipped cream until the mixture is moistened and just forms a ball. Turn out onto a lightly floured work surface and knead briefly just to bring the dough together.
Form the dough into a log then use a rolling pin to roll it out into a long rectangle about 1-inch thick and 3 inches wide. Making diagonal strokes with a sharp knife, cut into 4 or 6 large triangular biscuits. Arrange on a sheet pan and bake until golden brown, about 20 minutes. Let cool on a wire rack.
When ready to serve, split the biscuits in half horizontally. Place the bottoms on serving plates. On each, place a spoonful of raspberries with the syrup that has collected in the bowl, a dollop of sour cream, and a sprinkling of brown sugar. Place the top halves of the biscuits on top. Serve immediately.

PEACH RASPBERRY SHORTCAKES

Peach Raspberry Shortcakes image

Provided by Ina Garten

Categories dessert

Yield 6 to 8 shortcakes

Number Of Ingredients 14

Ingredients

2 cups all-purpose flour
1 tablespoon sugar, plus extra for sprinkling
1 tablespoon baking powder
1 teaspoon kosher salt
12 tablespoons cold unsalted butter (1 1/2 sticks), diced
2 extra-large eggs, lightly beaten
1/2 cup heavy cream, chilled
1 egg beaten with 2 tablespoons water or milk, for egg wash
1 cup heavy cream, chilled
2 tablespoons sugar
1/2 teaspoon pure vanilla extract
2 ripe peaches, peeled, pitted, and thinly sliced
1 pint raspberries
1 orange, zest removed in long strips

Steps:

Preheat the oven to 400 degrees F.
Sift the flour, 1 tablespoon sugar, the baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Blend in the butter at the lowest speed and mix until the butter is the size of peas. Combine the eggs and heavy cream and quickly add to the flour and butter
mixture. Mix until just blended. The dough will be sticky.
Dump the dough out onto a well-floured surface. Flour your hands and pat the dough out 3/4-inch thick. You should see lumps of butter in the dough.
Cut 6 or 7 biscuits with a 2 3/4-inch fluted cutter and place on a baking sheet lined with parchment.
Brush the tops with the egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked. Let cool on a wire rack.
To assemble, whip the cream and sugar in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the vanilla and continue to beat until the peaks are stiff.
Split each shortcake in half crosswise and place the bottom half on a plate. Spoon whipped cream on top, then place the sliced peaches and raspberries on the whipped cream. Garnish with the orange zest, then place the other half of the shortcake on top and serve.

Tips:

Fresh and ripe raspberries and pears are essential for the best flavor. If they are not in season, you can use frozen berries and pears, but be sure to thaw them completely before using.
To make the biscuits extra flaky, use cold butter and buttermilk. You can also freeze the biscuits before baking them, which will help them rise higher.
Don't overmix the biscuit dough. Overmixing will make the biscuits tough.
If you don't have a biscuit cutter, you can use a glass or a cup to cut out the biscuits.
Be careful not to overcook the biscuits. They should be golden brown on top and cooked through in the center.
Serve the shortcakes warm with whipped cream or ice cream and additional fresh berries and pears.

Conclusion:

This raspberry pear shortcake is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet and tart berries, juicy pears, and flaky biscuits is sure to be a hit with everyone. So next time you're looking for a special treat, give this recipe a try!