- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 tsp. baking powder
- 1 tsp. salt
- 1/3 cup cold LAND O LAKES® Butter, cut into chunks
- 3/4 cup milk
- 1 egg white
- 2 tsp. coarse sugar or sugar
- 3 cups fresh raspberries
- 6 Tbsp. powdered sugar
- 3 Tbsp. orange juice
- 1 cup whipping cream, whipped, sweetened
Heat oven to 450 degrees F. Combine flour, 1/4 cup sugar, baking powder and salt in large bowl; cut in Land O' Lakes® Butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in milk with fork until mixture forms ball.
Knead dough 5 times on lightly floured surface until smooth. Roll out to 9×6-inch rectangle, 1/2-inch thick. Cut dough into 6 (3×2-inch) rectangles. Place onto ungreased baking sheet.
Beat egg white with fork in small bowl until well beaten. Brush over tops of shortcake; sprinkle with 2 teaspoons coarse sugar. Bake for 10 to 12 minutes or until lightly browned. Cool slightly. Split each shortcake in half.
Meanwhile, place 1 1/2 cups raspberries, powdered sugar and orange juice in 5-cup blender container. Cover; blend on high speed until pureed (1 to 2 minutes). Strain sauce to remove seeds, if desired.
To serve, place bottom half of each shortcake on individual dessert plate; top with 3 tablespoons raspberry sauce and 2 tablespoons whipped cream. Top with remaining half of shortcake, 1 tablespoon raspberry sauce, dollop of whipped cream and 1/4 cup fresh raspberries. Repeat with remaining shortcakes, raspberry sauce, whipped cream and fresh raspberries.
TIP: 1 (6-ounce) package fresh raspberries equals 1 1/2 cups.