All American Berry Shortcakes with Freshly Whipped Cream--Serves 6

Ingredients
3 cups of mixed berries (strawberries, blueberry, raspberry or blackberry)
2 tablespoons of Chamborde (raspberry liquor)
2 teaspoons of sugar

Biscuits
2 cups of all-purpose flour
1 tablespoon of baking powder
1 tablespoon of sugar
½ teaspoon of salt
1/3 cup of shortening
¾ cups of milk
1 teaspoon of lemon zest

Whipped Cream
1 cup of heavy cream
2 tablespoons of powdered sugar
½ teaspoon of good quality vanilla extract

Procedure
Step 1-Preheat oven to 400 degrees
Marinate the berries with the Chamborde and sugar. Do not soak for more then 45 minutes because the fruit will become soggy and lose its texture.

Step 2-Bake Biscuits
Place first five ingredients into a bowl. Using a pastry blender, cut the shortening into the flour until it resembles pea-sized pieces. Add the milk and zest and mix gently. Turn onto a lightly floured surface and knead five times. Roll out with a rolling pin to a one-inch thickness. Use a two-inch cookie or biscuit cutter and place on an un-greased sheet pan. Bake 10-12 minutes until lightly golden brown.

Step 3-Whip the cream
Place cold cream and whisk in a mixer, with a whisk beater or by hand. Add sugar and vanilla when the cream thickens and medium peaks form.

Step 4-Plating & Presentation
Slice biscuits in half horizontally, place a dollop of cream on the biscuit and place the marinated berries on the cream. Top with a little more cream and place the top back on. Dust with powdered sugar. *Note: peaches and nectarines in the summer are perfect for this recipe.