Raspberry Shortcake

This delightful raspberry shortcake is made with fresh raspberries, fluffy shortcake biscuits, and a dollop of whipped cream.

Ingredients - Serves 6

Preheat the oven to 425°F.
In a bowl, combine the fresh raspberries and sugar. Set aside to macerate for about 15 minutes.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
Pour in the milk and stir until just combined. Be careful not to overmix.
Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together.
Roll out the dough to about 1/2-inch thickness. Use a round biscuit cutter to cut out shortcakes.
Place the shortcakes onto a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until golden brown.
Remove the shortcakes from the oven and let them cool slightly.
To assemble, split the shortcakes in half horizontally. Spoon some macerated raspberries onto the bottom half of each shortcake.
Top with a dollop of whipped cream and place the other half of the shortcake on top.
Dust with powdered sugar and serve immediately.