Berry Shortcake

16 oz strawberries, halved

12 oz blueberries

6 oz raspberries

1 tsp grated orange zest

1 tbsp Grand Marnier or other orange liqueur

1/2 cup + 2 tbsp sugar

2 cups flour

1 tbsp baking powder

1/2 tsp salt

2 1/2 cups heavy cream

1. Heat oven to 425F. Toss berries, zest, orange liqueur, and 1/4 cup sugar. Let sit for 30 min, tossing occassionally.

2. Whisk flour, baking powder, salt, and 1/4 cup sugar. Stir in 1 1/2 cup heavy cream using a fork.

3. Drop 8 large mounds of dough onto greased baking sheet. Sprinkle with 1 tbsp sugar. Bake 15-18 min. Cool.

4. Beat 1 cup cream and remaining sugar until peaks form.

5. Slice biscuits in half. Layer bottom half with berry mixture and whipped cream. Top with second half of biscuit.