Shimmering Raspberry Shortcake

Directions

1. 1
   Heat oven to 450F.
2. 2
   Line baking sheet with parchment paper; set aside.
3. 3
   Combine flour, 1/4 cup sugar, baking powder and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
4. 4
   Stir in milk with fork until mixture forms a ball.
5. 5
   Knead dough 5 times on lightly floured surface until smooth.
6. 6
   Roll out to 9x6-inch rectangle, 1/2-inch thick.
7. 7
   Cut dough into 6 (3x2-inch) rectangles.
8. 8
   Place onto prepared baking sheet.
9. 9
   Beat egg white with fork in bowl until well beaten.
10. 10
    Brush over tops of shortcake; sprinkle with 2 teaspoons coarse sugar.
11. 11
    Bake 10-12 minutes or until lightly browned.
12. 12
    Cool slightly.
13. 13
    Split in half.
14. 14
    Place 1 1/2 cups raspberries, powdered sugar and orange juice in 5-cup blender container.
15. 15
    Cover; blend on high speed 1-2 minutes or until pureed.
16. 16
    Strain sauce to remove seeds, if desired.
17. 17
    Arrange bottom half of shortcakes on individual dessert plate; top with 3 tablespoons raspberry sauce and dollop of whipped cream.
18. 18
    Top with remaining half of shortcake; top with 1 tablespoon raspberry sauce, dollop of whipped cream and 1/4 cup fresh raspberries.
19. 19
    Repeat with remaining shortcakes, raspberry sauce, whipped cream and fresh raspberries.