Shortcakes

1. Combine the flour, salt, baking powder and 3 tbsp. sugar in a bowl. With your fingertips or a pastry cutter, blend in the cold butter until the mixture is crumbly.
2. Lightly beat the egg. Add the cream or milk. Pour into the dry ingredients and mix until combined into a fairly stiff dough.
3. Roll the dough out on a floured surface to a 25 mm (1”) thickness. Using a 75 mm (3”) round cutter, cut out 6 discs. Transfer to a parchment-lined baking sheet.
4. Brush the tops with a little milk. Sprinkle with the remaining 1 tbsp. sugar.
5. Bake in a 210° C (425° F) oven for about 15 minutes, or until golden brown. Cool the shortcakes on a rack.

Assembly

1. While the shortcakes are baking, gently combine the raspberries with 2 tbsp. sugar and set aside to macerate.
2. Whip the cream in a chilled bowl with the remaining 1 tbsp. sugar and the vanilla until soft peaks form. Refrigerate until needed.
3. To serve, split each shortcake in half horizontally. Top with some of the berries and a spoonful of whipped cream. Replace the tops and serve.