2 cups white flour
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons sugar
6 tablespoons shortening
1 large egg
1/2 cup milk (plus)
1 tablespoon unsalted butter, melted
(reserved for top of shortcake)
6 ounces raspberries, rinsed and patted dry,
cut in half
2 teaspoons white sugar
1 teaspoon lemon juice
Preheat oven to 425 degrees. In large bowl, put the flour, baking powder, salt and sugar. With two knives "cut" in the shortening until it resembles small crumbs. Set aside. In a measuring cup, break the egg. Add enough milk to measure 3/4 of a cup. Pour the milk into the dry ingredients and mix well with a spoon. On a lightly floured surface, knead the dough about ten times. Press out to approximately 1/4 inch in diameter. Using a biscuit cutter, I was able to get 10 shortcakes out of the dough. If you don't have a biscuit cutter, the top of drinking glass works in a pinch! Brush the melted reserved butter on top of each of the ten shortcakes. Bake for 15 minutes or until the shortcakes are starting to turn brown. Remove immediately to a wire rack. Let cool slightly.
In a small bowl, put the raspberries, sugar and lemon juice. Mix thoroughly with a small spoon, cover with plastic wrap and put in the fridge for a minimum of one hour and no longer than 24 hours.
*To assemble, split the shortcake in half and put the raspberries in between and also on top. Put whipped topping on the very top if desired. You could also add a scoop of vanilla ice cream! Enjoy!