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Mixed Berry Chocolate Shortcake

Mixed Berry Chocolate Shortcakes are the perfect Spring dessert. This easy recipe is a real crowd-pleaser. #SpringWithDriscoll #BerriesofSpring
Course Dessert
Servings 10
Author Melissa Russo / thefarmgirlgabs.com


  • 1 cup Driscoll's strawberries sliced
  • 1 cup Driscoll's raspberries sliced
  • 1 cup Driscoll's blackberries sliced
  • 1 teaspoon sugar
  • 1 teaspoon Grand Mariner liqueur
  • 2 cups flour
  • 1/3 cup cocoa powder
  • 2/3 cup sugar
  • 2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 - 1 1/2 cup heavy cream
  • 1 stick of cold butter cubed


  1. Pre-heat oven to 425 degrees.
  2. Cut up berries in medium bowl. Sprinkle with sugar and Grand Mariner. Refrigerate until ready to use.
  3. In another medium sized bowl, sift all dry ingredients together.
  4. Using a pastry blender, cut in butter and mix until small peas form.
  5. Add heavy cream a little at a time and mix until a sticky dough forms.
  6. Turn dough out onto a floured surface. Roll dough about 3/4 inch thick. Using a round biscuit cutter, cut out 10 shortcakes and place on a lined baking sheet.
  7. Bake at 425 degrees for 12-15 minutes. Remove from oven and cool completely.
  8. To assemble shortcakes, top one biscuit with a generous helping of the berries. Top with whipped cream. Add another biscuit on top and add another dollop of whipped cream and berries.