Rhode Island Shortcakes With Fresh Raspberries

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

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

heavy cream, vanilla, horizontally, puree, fresh raspberries, confectioners

Taken from cooking.nytimes.com/recipes/4522 (may not work)