Large mixing bowl, for the fruit
2 Medium mixing bowls, 1 for the whipped cream (have in freezer) and 1 to cool the berries
Medium saucepan, for the berries
Large nonstick skillet, to toast the biscuits
1 pound strawberries, washed, dried, hulled and halved
1 small container blueberries, washed and dried
1 small container blackberries, washed and dried
2 small containers raspberries, washed and dried
1/4 cup water
1/8 teaspoon cardamom, optional
1-2 fresh mint leaves, minced, optional
1 cup heavy cream (feel free to use store-bought whipped cream)
1 teaspoon confectioners sugar
4 store-bought biscuits or homemade drop biscuits, sliced in half through the middle
2-3 Tablespoons softened butter, for spreading
Sprinkle of granulated sugar
Ice cream flavor of choice, I like dark cherry
Directions for the Fruit:
- Add all of the fruit to a large bowl.
- Place a medium saucepan over high heat and add 1/3 of the fruit and the cardamom and mint, if using. The mixture should come to a boil in about 1 minute. When it boils, reduce the heat to medium and cover the pot. Let cook for 3 minutes. Remove from heat and pour into a heat-proof mixing bowl. Let cool to room temperature, which should take around 15 minutes. Add the cooked fruit mixture to the raw fruit and stir to combine. Set the mixture aside.
Directions for the Whipped Cream:
- While the fruit is cooking, grab your mixing bowl and whisk from the freezer, add the heavy cream and whisk vigorously until soft peaks form. Add in the confectioners sugar and whisk again to combine.
Directions for the Shortcake/Biscuits:
- Place a large nonstick skillet over medium heat. While the pan is heating, spread butter on the cut sides of the biscuits, then sprinkle with granulated sugar and place butter side down in the skillet. Heat until golden brown and the sugar caramelizes. Flip the biscuits over onto individual plates, add a scoop of ice cream, tons of berries and a dollop of whipped cream.