Raspberry Shortcakes

This flaky/tender shortcake is quick to make. To drain the yogurt, place it in a paper-towel-lined strainer and allow to sit for 1 hour or overnight in the refrigerator.



  • 2 cups all-purpose flour
  • 2 teaspoon baking powder
  • 3 tablespoons sugar
  • ¾ teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon grated orange rind
  • 1 teaspoon grated lemon rind
  • 2/3 cup cold, unsalted butter, cut into pieces
  • ¾ cup buttermilk


  • 1 tablespoon buttermilk
  • 1 teaspoon sugar


  • 4 cups raspberries
  • 2 tablespoons chopped mint
  • 1 teaspoon grated orange rind
  • 1 teaspoon grated lemon rind
  • 1 tablespoon sugar


  • ½ cup whipping cream
  • 1 to 2 tablespoons sugar
  • ¼ cup drained yoghurt


Preheat oven to 425 F.

Sift together flour, baking powder, sugar, salt and baking soda in a bowl. Stir in orange and lemon rind. Cut in butter until mixture resembles breadcrumbs. Stir in buttermilk to make shaggy, sticky dough.

Place dough on a floured board and knead gently once or twice to bring together. Pat into a 1-inch thick circle and use a floured knife to cut into 6 wedges. Place on a parchment-lined cookie sheet, brush with buttermilk and dust with sugar. Bake for 12 to 14 minutes or until golden brown. Let shortcakes cool then split in two horizontally.

Combine raspberries, mint, orange rind, lemon rind and sugar and let macerate until juicy.

Whisk together cream and sugar until it holds its shape. Fold in yogurt and half of raspberry mixture.

Fill shortcakes with raspberry cream and spoon remaining raspberries over top. Serves 6.