Combine flour and salt in a medium mixing bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle cold water, 1 tablespoon at a time, evenly over surface; stir with a fork to moisten dry ingredients. Shape into a ball; chill.
Divide dough into 12 equal portions. Roll out each portion of dough on back of a lightly floured 8-inch cake pan to form a circle; prick pastry with a fork.
Bake at 450° for 8 minutes or until lightly browned. Remove pastry to a cooling rack; repeat rolling and baking procedure with remaining dough.
Spread raspberry preserves between and on top of pastry layers. Cover and let stand at room temperature 12 hours.
Garnish with whipped cream, raspberries, and mint leaves, if desired. Slice and serve on individual dessert plates.