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Pre-heat oven to 425 degrees.
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Cut up berries in medium bowl. Sprinkle with sugar and Grand Mariner. Refrigerate until ready to use.
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In another medium sized bowl, sift all dry ingredients together.
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Using a pastry blender, cut in butter and mix until small peas form.
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Add heavy cream a little at a time and mix until a sticky dough forms.
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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.
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Bake at 425 degrees for 12-15 minutes. Remove from oven and cool completely.
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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.