Print Recipe

White Chocolate Shortcakes with Raspberries

White Chocolate Shortcakes

Roll out and bake up these tempting white chocolate shortcakes, then fill and top them with sweet red raspberries.



  1. Heat oven to 425 degrees F. Toss raspberries and 1/4 cup sugar. Let stand 10 minutes.
  2. Meanwhile, stir together remaining ingredients until soft dough forms. Turn dough onto surface dusted with Bisquick. Knead 10 times. Roll 1/2 inch thick. Cut with 3-inch cutter. Place about 2 inches apart on ungreased cookie sheet.
  3. Bake for 8 to 10 minutes or until golden brown.
  4. Fill and top shortcakes with raspberries.

Prep Time: 10 min | Yield: 7 servings

For a special touch, cut the shortcake dough with cookie cutters in fun shapes, such as stars, flowers or crescent moons. If you like, top the shortcakes with whipped cream.

Dip the cookie cutter in Bisquick to reduce sticking.

Nutrition Information: 1 Serving: Calories 310 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 4 g); Cholesterol 5 mg; Sodium 620 mg; Total Carbohydrate 51 g (Dietary Fiber 5 g); Protein 4 g

Percent Daily Value*: Vitamin A 4 %; Vitamin C 14 %; Calcium 12 %; Iron 8 %

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Betty Crocker


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.