Step 1

Preheat oven to 350F degrees. Prepare cupcake pan and line with cupcake papers.

Step 2

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.

Step 3

Fill cupcake papers about ½ full with batter.Bake for about 15 minutes until a tooth pick inserted in the center comes out clean.

Step 4

Rinse raspberries in cool water. Set aside enough whole raspberries for garnish.

Step 5

Mix remaining raspberries with sugar and lemon juice. Smash with a spoon. Set aside and allow them to macerate.

Step 6

With an electric mixer, mix heavy whipping cream, sugar and vanilla on high until stiff peaks begin to form.

Step 7

Confirm that shortcakes have completely cooled before assembling. Remove shortcake from cupcake papers and slice in half.

Step 8

Layer cake with raspberry sauce and whipped cream.

Step 9

Top with raspberries to garnish. Serve and enjoy!