Raspberry Shortcake Double Stacks: Raspberry Shortcake Double Stack Recipe

My First Shortcake Disaster

I once made these for my grandson’s birthday. I was so nervous. I forgot to add the sugar to the eggs. The cakes came out flat as pancakes! We still ate them with berries. I still laugh at that.

Mistakes happen to everyone. That’s why this matters. Cooking is about trying, not being perfect. What’s your funniest kitchen mistake? I’d love to hear your story.

Why We Beat Those Eggs

Beating the eggs and sugar is the secret. It puts tiny air bubbles in the mix. Those bubbles make the cake light and fluffy. It feels like magic.

Don’t rush this step. Set a timer for four minutes. Watch the mixture turn pale and thick. Doesn’t that smell amazing already? This step matters because it builds the cake’s texture.

The Raspberry Heart of It All

The sauce is simple. Berries, sugar, a little lemon. As it cooks, your kitchen will smell like summer. The cornstarch helps it get just thick enough.

Fun fact: Raspberries aren’t really berries. They are a cluster of tiny fruits! Do you prefer your raspberry sauce smooth, or with bits of berry? I like it chunky myself.

Whipped Cream with Love

Homemade whipped cream is a joy. It’s just cream, sugar, and vanilla. Start slow, then turn the speed up. Watch it turn from liquid to clouds.

Be careful near the end. Over-whipping makes butter! I’ve done that too. But when you get it right, it’s so good. It tastes like patience and care.

Building Your Sweet Stack

Now for the fun part. Take one cooled cake. Add a dollop of cream. Spoon on that ruby-red sauce. Then, repeat! It’s a tiny, tasty tower.

The final touch is a few fresh berries on top. It looks so pretty. Will you make one big stack to share, or little individual ones? I can never decide.

Ingredients:

Ingredient	Amount	Notes
For Cake:
All-purpose flour	1 cup
Baking powder	1 teaspoon
Large eggs	2
Granulated sugar	1 cup
Milk	½ cup
Butter	2 tablespoons
Vanilla extract	½ teaspoon
For Raspberry Sauce:
Fresh raspberries	6 ounces
Granulated sugar	2 Tablespoons
Lemon juice	1 teaspoon
Cornstarch	1 teaspoon
Cold water	1 Tablespoon
Raspberries for garnish	¼ cup	if desired
For Homemade Whipped Cream:
Heavy whipping cream	1 cup
Granulated sugar	2 tablespoons
Vanilla extract	2 teaspoons

My Raspberry Shortcake Double Stacks

Hello, my dear! Come sit at the counter. Let’s bake something special. Today, we’re making my Raspberry Shortcake Double Stacks. They are little towers of joy. I think of my granddaughter every time I make them. She calls them “berry clouds.” Doesn’t that sound wonderful?

The cake is light as a feather. The whipped cream is sweet and fluffy. And the raspberry sauce? It’s like summer in a spoon. I still laugh at that. I once wore a big dab of it on my apron all day. A happy little red badge. Let’s get our bowls ready. I’ll tell you the steps.

Step 1: First, heat your oven to 350°F. Grease your shortcake pan well. Now, crack the eggs into your mixer bowl. Beat them for four whole minutes. They will get pale and foamy. It’s like making a yellow cloud. Slowly rain in the sugar while it mixes. This makes the cake wonderfully light.

Step 2: Whisk the flour and baking powder in another bowl. Add this to your egg cloud. Mix it just until it disappears. No more! In a saucepan, warm the milk and butter. The butter must melt. Pour this gently into your batter. Mix it slowly. Then add the vanilla. That smell is pure comfort.

Step 3: Pour your batter into the prepared pan. Bake for 15 to 20 minutes. The cakes will turn a lovely golden color. A toothpick poked in the middle should come out clean. (My hard-learned tip: set a timer! These little cakes bake fast). Let them sit for five minutes. Then move them to a rack to cool completely.

Step 4: Let’s make the ruby sauce. Put raspberries, sugar, and lemon juice in a pan. Mix the cornstarch with cold water. Add that too. Cook it on medium heat. Stir it now and then. Soon, the berries will burst and get juicy. The sauce will thicken nicely. Let it cool. It will taste even better tomorrow.

Step 5: For the whipped cream, chill your bowl first. Pour in the cream, sugar, and vanilla. Start mixing on low. Then slowly turn the speed up. Watch for soft peaks to form. Then watch very closely! You want stiff peaks. But it can turn to butter in a blink. What’s your favorite thing to put whipped cream on? Share below! Now, the fun part!

Step 6: Time to stack! Place one shortcake on a plate. Top it with a dollop of whipped cream. Spoon some raspberry sauce over it. Gently add a second shortcake. Repeat the layers. Add a few fresh berries on top. Doesn’t that look amazing? Serve it right away with a big smile.

Cook Time: 20 minutes
Total Time: 1 hour (with cooling)
Yield: About 6 double stacks
Category: Dessert, Baking

Three Fun Twists to Try

This recipe is like a favorite story. You can tell it a new way each time. Here are some of my favorite twists. They are all so simple and fun.

Lemon Sunshine: Add a teaspoon of lemon zest to the cake batter. Use lemon curd with the raspberry sauce. It’s so bright and cheerful.

Chocolate Berry Dream: Add two tablespoons of cocoa powder to the flour mix. Use chocolate shavings on top of the whipped cream. My grandson loves this one.

Mixed Berry Bonanza: Use frozen mixed berries for the sauce. Blueberries, blackberries, and raspberries together. It’s a whole berry patch in a dessert.

Which one would you try first? Comment below!

Serving Them Up With Style

These stacks are a celebration all by themselves. But you can make them extra special. For a pretty plate, dust a little powdered sugar around the stack. Add a mint leaf for a touch of green. It looks so fancy! You could also serve a single shortcake in a little bowl. Top it with sauce and cream. It’s a perfect small treat.

What to drink? For a cozy night, a glass of cold milk is just right. It’s classic. For the grown-ups, a small glass of champagne or prosecco is lovely. The bubbles cut through the sweetness beautifully. Which would you choose tonight?

Keeping Your Shortcakes Happy

These shortcakes are best fresh. But you can store parts for later. Keep the plain cakes in an airtight container. They will last two days on the counter.

You can freeze them for a month. Wrap each cake tightly in plastic wrap. I once froze a whole batch for my grandson’s surprise visit. It was a lifesaver!

The raspberry sauce and whipped cream go in the fridge. Use separate containers. The sauce lasts a week. The cream lasts two days. Batch cooking the cakes saves time for busy weeks.

This matters because good food should bring joy, not stress. Having parts ready makes a sweet treat easy. Have you ever tried storing it this way? Share below!

Shortcake Troubles? Easy Fixes Here.

Is your cake dense, not fluffy? You may have over-mixed the batter. Stop mixing as soon as the flour disappears. I remember when my first cake was like a brick. I learned to be gentle.

Is your whipped cream turning to butter? You whipped it too long. Stop as soon as peaks stand up straight. This matters because texture is everything. A light cream makes the dessert special.

Is your raspberry sauce too runny? Let it cook a bit longer. It will thicken as it cools. This matters for a pretty stack. You want it to sit nicely on the cream. Which of these problems have you run into before?

Your Shortcake Questions, Answered

Q: Can I make this gluten-free? A: Yes. Use a good gluten-free flour blend. The results are just as tasty.

Q: Can I make parts ahead? A: Absolutely. Bake cakes and make sauce a day early. Whip the cream just before serving.

Q: No fresh raspberries? A: Frozen berries work perfectly for the sauce. No need to thaw them first.

Q: Can I make a bigger batch? A: You can double the recipe easily. Just use two pans for baking.

Q: Any optional tips? A: A tiny sprinkle of lemon zest in the batter is lovely. Fun fact: My grandma called this a “sunshine boost.” Which tip will you try first?

From My Kitchen to Yours

I hope you love making these double stacks. They are full of sweet, happy memories for me. I would love to see your creation. Sharing food is how we share love.

Please show me your beautiful stacks. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasCozyKitchen. I can’t wait to see what you make.

Happy cooking!

—Anna Whitmore.