Mini Raspberry Shortcakes are made with a cake mix as the base, while the filling is made with fresh raspberries and real whipped cream. This easy shortcake recipe is absolutely delicious!
Mini Raspberry Shortcakes are so fun to make and they look really fancy even though they are super easy too! I absolutely love shortcake, but it isn’t the easiest thing to make, so I was thrilled to find this recipe that starts with a cake mix. It’s amazing how much you can transform a cake mix with just a few simple ingredients! I love the miniature size too – these would be great for a party because they are already pre-portioned and ready to serve.
These mini shortcakes are made in a regular muffin tin, just the same way that you normally make cupcakes. Each cupcake is then cut in half and the filling goes in the middle. You can just put the filling right on top if you’re pressed for time, but I love the look of the shortcakes with the filling in the middle and then a little bit of whipped cream on top. They are a little tricky to eat, so you’ll definitely need a fork.
Ingredients in Mini Raspberry Shortcakes
- 1 box white cake mix
- 1 1/3 cups water
- 3 large egg whites
- 2 Tbsp melted butter (unsalted)
- 2 tsp almond extract
- 2 tsp vanilla extract
Raspberry Whipped Cream Filling
- 1 cup fresh raspberries
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
How to make Raspberry Shortcake
Preheat oven to 350° and spray muffin tin with non-stick cooking spray. Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract and vanilla extract in a large bowl for 2 minutes. Fill muffin tins about 2/3 full – I used a muffin scoop for this and it worked perfectly. Bake the cupcakes until they are very pale golden on top – about 15 minutes. Immediately remove the cupcakes from the pan and cool completely on a cooling rack.
Using a fork, coarsely mash the raspberries in a medium bowl. In a separate bowl, beat the cream and powdered sugar until firm peaks form. Fold the mashed raspberries into the whipped cream.
Cut the tops off each cupcake and then spoon the raspberry whipped cream onto the cupcake bottoms. Place the tops back over the whipped cream layer and then dust with powdered sugar, top with regular whipped cream and/or garnish with more raspberries if desired. Serve immediately or keep refrigerated until ready to serve.
MINI RASPBERRY SHORTCAKES
Mini Raspberry Shortcakes are made with a cake mix as the base, while the filling is made with fresh raspberries and real whipped cream. This easy shortcake recipe is absolutely delicious!
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 18 shortcakes
Ingredients
- 1 box white cake mix
- 1 1/3 cups water
- 3 large egg whites
- 2 Tbsp melted butter unsalted
- 2 tsp almond extract
- 2 tsp vanilla extract
- 1 cup fresh raspberries
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
Instructions
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Preheat oven to 350 and spray muffin tin with non-stick cooking spray. Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract and vanilla extract in a large bowl for 2 minutes.
-
Fill muffin tins about 2/3 full – I used a muffin scoop for this and it worked perfectly. Bake the cupcakes until they are very pale golden on top – about 15 minutes. Immediately remove the cupcakes from the pan and cool completely on a cooling rack.
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Using a fork, coarsely mash the raspberries in a medium bowl.
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In a separate bowl, beat the cream and powdered sugar until firm peaks form. Fold the mashed raspberries into the whipped cream.
-
Cut the tops off each cupcake and then spoon the raspberry whipped cream onto the cupcake bottoms. Place the tops back over the whipped cream layer and then dust with powdered sugar, top with regular whipped cream and/or garnish with more raspberries if desired. Serve immediately or keep refrigerated until ready to serve.
How do you whip cream?
Whipping cream is easy to do, especially if you know a little trick! Use a metal bowl and freeze it for at least 30 minutes before whipping the cream. This cuts so much time from the process! Before I learned this trick, it would take 8-10 minutes of beating the cream before it would get stiff, but now it only takes 3-4 minutes!
Place the whipping cream in the bowl immediately after removing the bowl from the freezer. Use an electric mixer turned up fairly high to beat the whipped cream. The whipped cream is ready when stiff peaks form as you lift up the beaters.
Make sure to use a fairly large bowl, even if you don’t have much cream – it does tend to splatter if your bowl isn’t big enough! You can whip the cream a few hours or even a couple of days in advance – just store it in an airtight container in the refrigerator until ready to use.
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Mini Raspberry Shortcakes are made with a cake mix as the base, while the filling is made with fresh raspberries and real whipped cream. This easy shortcake recipe is absolutely delicious!
