Drunken Berry Shortcakes

The last of the Easter Dinner entries- dessert! Nothing better than a true summer/spring dessert like shortcake, and not that knock off crap made with little angel food tart thingies either. No, we are grown ups here- we have real shortcakes, and this time the fruit got a little jazzed up too. So- here we go-

For the shortcakes-

1 3/4 cups flour

3 TBS sugar

2 pinches salt

1 tsp baking powder

6 TBS vegan butter

Using a pastry cutter, cut the butter into the flour mixture until it is the consistancy of cornmeal.

Make a well in the middle, and stir in, all at once, 3/4 cup Silk French Vanilla coffee creamer. Stir just until combined, and then turn out onto a lightly floured counter and knead lightly and quickly. Roll out to 3/4" thickness and cut with a 3" biscuit cutter, and place on a greased cookie sheet. Bake in a 450 degree preheated oven for 12-15 minutes. Let cool, then split and fill.

For filling:

Take about 2 quarts fresh berries, rinsed, and capped, sliced if necessary. Sprinkle with 3-4 TBS of sugar, and 1/4 cup of grand marnier, and place in a covered container in the fridge for several hours. This time I used strawberries and blackberries.

SoyaToo Soy Whip whipped cream

To assemble- place the bottom of one of the split cakes on a dessert plate, and cover it with whipped cream. Pile some fruit on top, cover with the top of the cake, more whipped cream and more fruit. Eat up!