Raspberry Shortcake

1. 1

   In a bowl, toss the raspberries with 1 tablespoon of the sugar and refrigerate until ready to serve.

2. 2

   Preheat the oven to 400 degrees F. In a mixer fitted with a paddle attachment, mix the flour, salt, the remaining 1 tablespoon of sugar, baking powder, and lemon zest.

3. 3

   Mix in the whipped cream until the mixture is moistened and just forms a ball.

4. 4

   Turn out onto a lightly floured work surface and knead briefly just to bring the dough together.

5. 5

   Form the dough into a log then use a rolling pin to roll it out into a long rectangle about 1-inch thick and 3 inches wide.

6. 6

   Making diagonal strokes with a sharp knife, cut into 4 or 6 large triangular biscuits.

7. 7

   Arrange on a sheet pan and bake until golden brown, about 20 minutes.

8. 8

   Let cool on a wire rack.

9. 9

   When ready to serve, split the biscuits in half horizontally.

10. 10

    Place the bottoms on serving plates.

11. 11

    On each, place a spoonful of raspberries with the syrup that has collected in the bowl, a dollop of sour cream, and a sprinkling of brown sugar.

12. 12

    Place the top halves of the biscuits on top.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.