Prep the berries. In a medium bowl, combine the raspberries with 2–4 tablespoons granulated sugar (adjust to sweetness), the zest of 1 lemon, and 1–2 teaspoons lemon juice. Gently mash a handful of berries to release some juice, then let the mixture sit for at least 15–20 minutes to macerate.

Heat the oven. Preheat to 425°F (220°C). Line a baking sheet with parchment paper.

Mix dry ingredients. In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon fine salt.

Cut in the butter. Add 6 tablespoons cold unsalted butter, cut into small cubes. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized bits. Keep it a little chunky for flakier shortcakes.

Add the cream. Pour in 3/4 cup cold heavy cream and stir gently with a fork until the dough just comes together. If it’s too dry, add 1–2 tablespoons more cream. Don’t overmix.

Shape the dough. Turn the dough onto a lightly floured surface and pat it into a 1-inch-thick disk. Fold it over itself once or twice to create layers, then gently pat back to 1 inch thick.

Cut and arrange. Use a 2.5–3-inch round cutter or a knife to cut 6–8 shortcakes. Place them on the baking sheet, spacing slightly apart. For extra color and crunch, brush the tops with a little cream and sprinkle with turbinado sugar.

Bake. Bake 12–15 minutes, or until the tops are golden and the sides look set. Let cool on a rack for 10 minutes. They should be warm but not hot when you assemble.

Whip the cream. In a chilled bowl, beat 1 cup heavy cream with 1 teaspoon vanilla extract and 1–3 tablespoons powdered sugar until soft peaks form. Taste and adjust sweetness.

Assemble. Split each shortcake horizontally with a serrated knife. Spoon raspberries and their juices over the bottom half, add a generous dollop of whipped cream, and cap with the top half. Add a few more berries and a final spoon of cream if you like. Garnish with mint.