Adventures in Baking - Raspberry Shortcakes

I only like sweet when it's balanced by salty, which is why I love these shortcakes. I'm also a sucker for red, white and blue desserts on the 4th and anything with raspberries. These came out really well and went over with the crowd.

1. In a food processor combine 2 1/2 cups flour, 1/2 cup sugar, 1 tbs baking powder, and 1/2 tsp salt with 1 stick of cold, unsalted butter until the mixture resembles coarse meal.

2. Transfer to a bowl and stir in 3/4 cup cold heavy cream, 1/4 cup buttermilk, and 1 cup raspberries. Mix until just combined.

3. Divide dough into 8 equal portions and shape into rounds. Place 1 1/2 inches apart on baking sheet and sprinkle with sanding sugar. Freeze for 15 minutes.

4. Bake at 400 for 20 minutes. Let cool, halve and serve with whipped cream and berries.