Instructions

1. Preheat the oven to 425°F (220°C).
2. In a bowl, combine the fresh raspberries and 1/4 cup of granulated sugar. Set aside to macerate for about 15 minutes, allowing the raspberries to release their juices.
3. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
4. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
5. Pour in the milk and stir until just combined. Be careful not to overmix as this can lead to tough biscuits.
6. Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together, being cautious not to overwork the dough.
7. Roll out the dough to about 1/2-inch thickness. Use a round biscuit cutter to cut out shortcakes.
8. Place the shortcakes onto a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until they are golden brown and fragrant.
9. Remove the shortcakes from the oven and let them cool slightly on a wire rack.
10. To make the whipped cream, in a mixing bowl, combine 1 cup of heavy cream, 2 tablespoons of granulated sugar, and 1 teaspoon of vanilla extract. Whip until soft peaks form.
11. To assemble, split the shortcakes in half horizontally. Spoon some macerated raspberries onto the bottom half of each shortcake.
12. Top each with a generous dollop of whipped cream, then place the other half of the shortcake on top.
13. Dust with powdered sugar for an elegant touch and serve immediately.