Raspberry Vanilla Shortcakes - Rodelle Kitchen

Ingredients

• 2 cup fresh raspberries (254.5 g)
• 2 tbsp sugar (28 g)
• 1 tsp Rodelle Vanilla Extract (5 ml)
• 2 ⅓ cup bread flour (328 g)
• 1 tsp sea salt (6 g)
• 1 ½ tsp baking powder (6.5 g)
• 4 tbsp cold butter, salted and cut into 1” cubes (60.5 g)
• 2 cup heavy cream (500 ml)
• Heavy cream for brushing
• ¾ cup heavy cream (175 ml)
• 1 tsp Rodelle Almond Extract (5 ml)
• 1 tbsp sugar (14 g)