Preheat oven to 350F degrees. Prepare cupcake pan and line with cupcake papers.
In a medium mixing bowl, mix together flour and baking powder. Add eggs, sugar and milk. Mix thoroughly. Slowly add melted butter and vanilla extract. Stir until mixed.
Fill cupcake papers about ½ full with batter.Bake for about 15 minutes until a tooth pick inserted in the center comes out clean.
For Raspberry Sauce:
Rinse raspberries in cool water. Set aside enough whole raspberries for garnish.
Mix remaining raspberries with sugar and lemon juice. Smash with a spoon. Set aside and allow them to macerate.
For Whipped Cream:
With an electric mixer, mix heavy whipping cream, sugar and vanilla on high until stiff peaks begin to form.
To Assemble:
Confirm that shortcakes have completely cooled before assembling. Remove shortcake from cupcake papers and slice in half.
Layer cake with raspberry sauce and whipped cream.
Top with raspberries to garnish. Serve and enjoy!
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