Mixed Berry Shortcake

In a large bowl, combine all the berries, the confectioners’ sugar and Grand Marnier. Toss to mix. Set aside.

Preheat an oven to 425 degrees.

To make the shorcake with a food processor fitted with the metal blade, combine the flour, baking powder, salt and granulated sugar. Process briefly to mix. Add the butter and, using on-off pulses, process until the mixture resembles coarse crumbs. With the motor running, slowly add the cream, processing until the mixture forms a soft dough.

To make the shortcake by hand, in a large bowl, combine the flour, baking powder, salt and granulated sugar. Using a pastry blender, 2 knives or your fingertips, cut or rub in the butter until the mixture resembles coarse crumbs. Using a fork, gradually mix in the cream until the dough holds together.

Turn out the dough made by either method onto a lightly floured board and knead briefly. Roll out the dough into a 6-by-12-inch rectangle 1/2 inch thick. Cut into eight 3-inch squares.

Place the squares at least 3 inches apart on an ungreased baking sheet. Bake until the tops are light brown, 10-12 minutes.

TO ASSEMBLE:
Split the shortcakes in half horizontally and place the bottoms, cut side up, on 8 individual dessert plates. Spoon an equal amount of the berries over each shortcake bottom, then spoon an equal amount of the whipped cream over the berries. Place the shortcake top gently over the cream and berries and serve immediately.