Ingredients

The following ingredients have 10 Servings
  • 1 cup Driscoll's strawberries (sliced)
  • 1 cup Driscoll's raspberries (sliced)
  • 1 cup Driscoll's blackberries (sliced)
  • 1 teaspoon sugar
  • 1 teaspoon Grand Mariner liqueur
  • 2 cups flour
  • 1/3 cup cocoa powder
  • 2/3 cup sugar
  • 2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 - 1 1/2 cup heavy cream
  • 1 stick of cold butter (cubed)

Instruction

  • Pre-heat oven to 425 degrees.
  • Cut up berries in medium bowl. Sprinkle with sugar and Grand Mariner. Refrigerate until ready to use.
  • In another medium sized bowl, sift all dry ingredients together.
  • Using a pastry blender, cut in butter and mix until small peas form.
  • Add heavy cream a little at a time and mix until a sticky dough forms.
  • Turn dough out onto a floured surface. Roll dough about 3/4 inch thick. Using a round biscuit cutter, cut out 10 shortcakes and place on a lined baking sheet.
  • Bake at 425 degrees for 12-15 minutes. Remove from oven and cool completely.
  • To assemble shortcakes, top one biscuit with a generous helping of the berries. Top with whipped cream. Add another biscuit on top and add another dollop of whipped cream and berries.