Buttery golden homemade shortcakes layered with fresh summer peaches, juicy raspberries, and sweetened whipped cream.
Preheat oven to 350.
In a mixing bowl, combine flour, sugar, baking powder, cream of tartar, and salt. Cut cold butter into pieces and, using a pastry blender or a fork, cut the butter into the flour mixture until crumbly.
Whisk together cream and egg. Pour into flour/butter bowl and stir. Put the dough onto a work surface and lightly knead until it comes together enough to work with, but don't overwork it or shortcakes will become tough.
Roll or pat the dough into 1/2-3/4 inch thickness. Cut with biscuit cutters, cookie cutters, or a knife into the shape you desire (circles and squares are the most common). You should be able to get 6 biscuit-sized shortcakes.
Place shortcakes onto a baking sheet and bake for 20 minutes or until bottoms are golden and biscuits are cooked through. Carefully remove to a cooling rack (I like to serve them when they are still somewhat warm).
To make the whipped cream, add the cold cream to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until the cream begins to hold shape (being careful not to over whip). Add powdered sugar by the tablespoon until you reach your desired sweetness. Beat again until combined. Keep cold until ready to serve.
To assembly the shortcakes, place a shortcake on a dessert plate. Layer with whipped cream, peaches, and raspberries. Repeat with remaining shortcakes. Serve promptly.