Raspberry Short Cake

Ingredients

• 1 quart All-purpose flour
• 1 teaspoonful Salt
• 2 heaping teaspoonfuls Baking powder
• 2 tablespoonfuls Butter
• 1 pint Milk
• 2 dozen Raspberries
• as needed Sugar
• as needed Heavy cream

Instructions

1. 1Sift the flour, salt, and baking powder together in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Add the milk and mix until a smooth dough forms, just soft enough to handle.
2. 2Divide the dough in half. Roll each half out to the size of breakfast plates. Place the dough on a greased baking sheet. Bake in a preheated oven at 400°F (200°C) for 20 minutes, or until golden brown. Separate the cakes without cutting.
3. 3Have two dozen raspberries peeled and cut in slices. Use half of them to cover the bottom halves of the shortcake. Sprinkle plentifully with sugar and cream. Lay on the top halves with the crust downwards. Use the rest of the fruit over them, and sugar plentifully.