Rhode Island Shortcakes With Fresh Raspberries

Ingredients

• 2-1/2 cups heavy cream
• 1 teaspoon vanilla
• 6 to 8 Rhode Island shortcakes, split horizontally (see recipe)
• Raspberry puree (see recipe)
• ½ pint fresh raspberries
• Confectioners’ sugar to taste

6 to 8 servings

Preparation

1. Whip 1 cup heavy cream with vanilla until stiff.
2. On individual serving dishes place bottom half of each shortcake. Pour equal portions of remaining 1 1/2 cups of heavy cream over shortcake halves.
3. Divide raspberry puree equally among shortcakes and pour over shortcake bottoms. Scatter raspberries over puree. Sift confectioners’ sugar over berries. Add a dollop of whipped cream.
4. Top with shortcake tops and garnish with remaining whipped cream.

32 minutes