1. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper
2. To make the Shortcakes, stir the flour, sugar, baking powder and salt together in a large bowl. Add the cream and stir until combined. If the dough is still very dry, add 1 to 2 tablespoons more cream
3. Transfer to a lightly floured counter and shape into a circle. It’s okay to knead it a bit to make the shape even. Cut into 4 wedges and transfer them to the prepared baking sheet, leaving lots of space in between the wedges
4. If you like, brush tops with a little water, then sprinkle with coarse sugar. Bake 12 to 15 minutes or until golden. Transfer to a rack to cool completely
5. To make the Raspberry Topping, stir raspberries with 1 tablespoon of the sugar and let stand 10 minutes. Whip the cream with the remaining 2 tablespoons sugar until it holds soft peaks
6. Slice each shortcake in half and place them on 4 plates. Fill each one with whipped cream and raspberries. Drizzle cream with any juices from the raspberry bowl
7. Make ahead: Baked shortcakes keep well, wrapped at room temperature, for up to 1 day
8. Switch it up: In place of fresh, use 2 cups frozen raspberries stirred with 1 to 2 tablespoons sugar and left to thaw for 2 hours on the counter. Add the zest of 1 lemon or orange to the shortcake batter, along with the cream.

Preparation:

15min