Shimmering Raspberry Shortcake

• 2 cups all-purpose flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/3 cup cold Land O Lakes Butter, cut into chunks
• 3/4 cup milk
• 1 Land O Lakes Egg (white only)
• 2 teaspoons coarse grain sugar
• 3 cups fresh raspberries
• 6 tablespoons powdered sugar
• 3 tablespoons orange juice
• Land O Lakes Heavy Whipping Cream, sweetened, whipped

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

flour, sugar, baking powder, salt, cold, milk, egg, coarse grain sugar, fresh raspberries, powdered sugar, orange juice, cream

Taken from www.landolakes.com/recipe/871/shimmering-raspberry-shortcake (may not work)