Mixed Berries Shortcake

By smleonard

Ingredients

• Berries:
• 1 pt. strawberries (washed and cut in quarters)
• 1 pt. raspberries
• 1 pt. blueberries
• 1 pt. blackberries
• 3/4 c. sugar
• 1 3-fl. oz. Chambord (or other fruit flavored liquor of choice)
• Crème chantilly:
• 1 pt. heavy whipping cream
• 1/4 c. powdered sugar (10x)
• 1 2-drops pure vanilla extract
• Biscuits (shortcake):
• 2 c. all purpose flour
• 1 tbsp. sugar
• 1 1/2 salt
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 c. (8 tbsp.) butter flavored vegetable shortening (cut into 1/2 inch pieces)
• 3/4 c. buttermilk
• melted butter for brushing

Details

Servings 6

Preparation

Step 1

Berries: Toss all ingredients in a mixing bowl and refrigerate several hours. Crème chantilly: Combine all ingredients in a chilled mixing bowl and whip until medium peaks are achieved. Store in refrigerator until ready to use. Try to whip cream as close to serving time as possible. If cream is loose or broken down, re-whip until desired thickness is reached. Biscuits: Combine dry ingredients in a mixing bowl. Add shortening and mix by hand until mixture resembles coarse bread crumbs. Make a well in the center and add buttermilk and fold in by hand until a sticky dough forms. Place dough onto a floured surface and roll or pat dough into a 3/4 inch circle. With a 2 inch biscuit cutter, cut out biscuits and place on an ungreased cookie sheet. Gather scraps, reform into a 3/4 inch circle and repeat until all the dough is used. Brush top with melted butter and bake in a pre-heated 450 degrees oven for 20 minutes or until golden brown. To assemble the shortcakes: cut biscuits in half and place bottoms onto a platter or individual plates. Spoon the berry mixture over the biscuits and the crème chantilly over the berries. Cover with the biscuit top.