I love serving strawberry shortcake. I have prepared so many versions, tweaking here and there with different sweeteners, berries, and foundations. Foundations you ask? I enjoy using angel food cake, traditional short cake, pound cake, and one of my very favorites, fresh, fluffy biscuits. I have slightly sweetened and spiked the berries which the spiking is certainly optional, but the flavor of orange liqueur is fabulous! Enjoy!

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Biscuits with Spiked Berry Topping

Servings 4

Author Chef Tiffany Blackmon

Ingredients

• 1 Cup Fresh Blueberries
• 1 Cup Fresh Sliced Strawberries
• 1 Cup Fresh Raspberries
• 1 Tsp. Granulated Sugar
• 1 Tsp. Honey
• 1 Tsp. Triple Sec
• 4 Biscuits
• Whipped Cream
• Fresh Mint, for garnish

Instructions

• In a medium-sized bowl, combine blueberries, strawberries, raspberries, sugar, honey, and triple sec. Gently toss to coat.
• Horizontally slice biscuits in half. Layer berry mixture and whipped cream.
• Serve immediately!

Tiffy’s Tips

~Use sweeteners to taste.
~Angel food cake, pound cake, and traditional shortcake are great
versions. Biscuit recipe coming soon!
~Berry mixture can be prepared the day before.

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