Raspberry shortcake recipe

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8 - 10






20 min


45 min

Who doesn’t love a slice of crunchy shortcake? Added with raspberry, it makes a fruity treat with a sharp taste thanks to the jam, but still with a delicious buttery taste. Shortcake takes a little effort but your efforts will definitely pay off when these come out of the oven for the whole family to enjoy. They’d also be perfect if your throwing a bake sale, coffee morning, or afternoon tea. You could even make it for a dessert for the whole family and serve with ice cream.


  • 100g hazelnuts
  • 250g self-raising flour
  • 1tsp ground cinnamon
  • 170g demerara sugar
  • 150g unsalted butter cut into cubes
  • 2 eggs
  • 150g raspberry jam


  • Preheat oven to 180°C/350°F/Fan 160°C/Gas Mark 4.

  • Grease a deep 22cm round cake tin, and line with baking parchment.

  • Spread the hazelnuts on a baking tray and bake for 5 minutes, or until golden brown.

  • Transfer to a clean tea-towel and rub the tea-towel over the hazelnuts to remove the skins.

  • Finely chop half of the hazelnuts and put aside for later.

  • Place the flour, cinnamon, 150gms sugar, butter and the unchopped hazelnuts into a food processor and blitz in short bursts until it resembles fine breadcrumbs (leave 20gms sugar aside for later).

  • Add the eggs and blitz until combined.

  • Press half the mixture into the base of the cake tin.

  • Smooth the jam over the base layer.

  • Mix the remaining hazelnuts into the remainder of the mixture.

  • Press the last of the mixture over the jam and sprinkle with the remainder of the demerara sugar.

  • Bake for 40 to 50 minutes or until a cocktail tick inserted into the centre comes out clean.

  • Remove from the oven and leave to cool in the tin for 20 minutes.

  • Carefully transfer to a wore rack and leave to cool fully.

Top tip for making Raspberry shortcake

This cake is great served warm with luxury ice-cream and fresh raspberries.

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