Raspberry Short Cakes (Shortcakes)

Make the dough: combine the first six ingredients in a bowl

Mix in the butter until the mixture forms a crumbly texture

Add the heavy cream and mix with a spoon until the dough comes together

Shape the dough into a ball and wrap it in plastic wrap

Refrigerate for 1 hour

Preheat the oven to 350°F (moderate)

Line a baking sheet with parchment paper

Roll out the dough on a floured surface to a thickness of 6mm

Use a cookie cutter or glass to cut out circles of dough

Place them on the prepared baking sheet

Roll out the remaining dough and cut out more circles

Total: 12 units

Brush the tops with the egg and bake for 30 minutes, or until golden brown

Transfer the shortcakes to a wire rack to cool completely. Reserve

Make the filling: mix the raspberries with 6 tablespoons confectioner's sugar

Transfer half of the mixture to another bowl and mash it with a spoon until it reaches a thick syrup consistency

Let the bowls sit at room temperature for 20 minutes, or until the raspberries release their juices

Beat the heavy cream with vanilla extract and remaining confectioner's sugar until stiff peaks form

Cut each shortcake in half

Assemble each half on a plate or in a bowl by placing spoonfuls of mashed raspberries on top, followed by a dollop of whipped cream, and finishing with another shortcake half

Dust with confectioner's sugar, if desired

Serve 6

Per serving: 798 calories