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1
Heat oven to 450F.
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2
Line baking sheet with parchment paper; set aside.
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3
Combine flour, 1/4 cup sugar, baking powder and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
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4
Stir in milk with fork until mixture forms a ball.
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5
Knead dough 5 times on lightly floured surface until smooth.
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6
Roll out to 9x6-inch rectangle, 1/2-inch thick.
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7
Cut dough into 6 (3x2-inch) rectangles.
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8
Place onto prepared baking sheet.
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9
Beat egg white with fork in bowl until well beaten.
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10
Brush over tops of shortcake; sprinkle with 2 teaspoons coarse sugar.
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11
Bake 10-12 minutes or until lightly browned.
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12
Cool slightly.
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13
Split in half.
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14
Place 1 1/2 cups raspberries, powdered sugar and orange juice in 5-cup blender container.
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15
Cover; blend on high speed 1-2 minutes or until pureed.
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16
Strain sauce to remove seeds, if desired.
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17
Arrange bottom half of shortcakes on individual dessert plate; top with 3 tablespoons raspberry sauce and dollop of whipped cream.
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18
Top with remaining half of shortcake; top with 1 tablespoon raspberry sauce, dollop of whipped cream and 1/4 cup fresh raspberries.
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19
Repeat with remaining shortcakes, raspberry sauce, whipped cream and fresh raspberries.
