• Preheat oven to 350°.

Shortcakes

• Open can of refrigerator biscuits and lay them out onto a silicone mat {or parchment} lined baking sheet. Sprinkle ¼ teaspoon of granulated sugar onto the top of each biscuit {making sure that it is in an even layer}. Bake for 14-16 minutes or until the top of the biscuits are golden brown.

Raspberry Whipped Cream

• While the biscuits are baking combine the heavy whipping cream, powdered sugar and vanilla extract in the large bowl of a stand mixer fitted with the whisk attachment {or a large bowl with a hand held mixer}. On a high speed whisk the ingredients {being sure to stop and scrape the bowl as needed} until you have stiff peaks. This can take a few minutes.
• In a separate bowl add the raspberries and 3 tablespoons of sugar. Use a fork to mash the ingredients until you have the consistency that you want. Taste to see if you need an extra tablespoon of sugar or not. Pour the raspberries into the whipped cream. Fold into the whipped cream carefully making sure they are evenly distributed but not deflating the mixture.

Assembly

• Once the biscuits have cooled for about 5 minutes {if they are too warm the whipped cream will melt}, they are ready to assemble. Take a biscuit and split in half. Add about 1/3 cup of raspberry whipped cream and add the top of the biscuit on top of the whipped cream. Serve and enjoy. Leftovers can be stored separately in the refrigerator for a day or two but the biscuits are best fresh.