Millefeuille shortcakes

• Mix the flour, salt and softened butter in a mixer (paddle attachment) until combined.
• Separately, combine the water and vinegar, and add to the mixture of flour and butter; knead the dough. Don't knead for a long time, just make sure you combine all the ingredients.
• Then, add the ice-cold butter cubes to the dough, and mix. The butter pieces should remain in the dough (it will lead to the desired “layering”, when baking).
• Shape the dough into a square, wrap in cling film, and refrigerate for at least an hour.
• Now you can start rolling, but it's important to do everything very quickly in order to prevent the butter from thawing in the dough.
• Roll out the dough into a rectangle shape, fold the edges towards the center, then fold the dough halves on top of each other to make it look like a "book", and chill in the fridge for 30 minutes. Repeat this process several times, each time putting the dough in the fridge for 30 minutes after rolling out.
• This amount of pastry was enough for 4 layers 30*40cm (11.80*15.70 inch) in size.
• Bake the pastry at 392F (200C) until golden brown.

Whip the chilled cream with powdered sugar until stiff peaks.

• Cut the finished puff product into pieces of the shape you need, and fold in threes, layering with cream (using a spoon or a pastry bag).
• Serve with raspberries, but you can put the berries of your choice.