Raspberry Shortcakes from Martha Stewart Everyday Food

Ingredients

• 2 1/2 cube(s) all-purpose flour spooned & leveled
• 1/2 cup(s) granulated sugar
• 1 tablespoon(s) baking powder
• 1/2 teaspoon(s) fine salt
• 1 stick(s) cold unsalted butter cut into small pieces
• 3/4 cup(s) cold heavy cream
• 1/4 cup(s) buttermilk
• 1 cup(s) raspberries
• sanding sugar (optional)
• whipped cream & berries for serving

Preparation

1. 1. In a food processor, combine flour, sugar, baking powder, salt and butter and process until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Transfer to a bowl and stir in cream, buttermilk, and raspberries until just combined.
2. 2. Preheat oven to 400 degrees. Divide dough into 8 portions and shape into rounds. Place 1 1/2 inches apart, on a parchment-lined baking sheet. Sprinkle with sanding sugar, if desired, and freeze 15 minutes. Bake until golden and set, about 20 minutes. Let cool completely on sheet on a wire rack. To serve, halve and fill with whipped cream and berries.