Preheat the
oven to 400F. Grease an 8 x 1 1/2 inch round layer pan. In a bowl,
combine flour, sugar, baking powder, and salt. Cut the butter into the
flour mixture until it resembles coarse meal. Mix the egg and milk. Then
make a well in the center of the flour butter mixture and pour in the
egg and milk. Stir but do not over mix; there should be a few lumps.
Put the dough
into the prepared pan very gently, making sure the dough is evenly
distributed. Bake for at least 25 minutes. Test the center with a
toothpick to see if it comes out clean. To remove, gently loosen the
edges of the shortcake with a knife. Turn out onto a wire rack to cool.
Cut the cake
in half to make two layers. Cover the bottom half with whipped cream
flavored with the confectioner's sugar and vanilla extract. On top of
the whipped cream, add a generous layer of raspberries. Place the top
half of the shortcake over the raspberries and cream. Spread the top of
the cake with the remaining whipped cream and sprinkle with the
remaining raspberries.
A proper
shortcake is a buttery, biscuit like cake, to be split and filled at the
last moment.
