YIELD Makes 6 servings
INGREDIENTS
1‑3/4 cups all-purpose flour 1 tablespoon baking powder 1/8 teaspoon salt 1/2 cup cold butter 1/2 cup milk 1 teaspoon vanilla 1 egg 1 teaspoon water 1 cup sliced strawberries 1 cup raspberries 1 cup blueberries 3 tablespoons no-sugar-added strawberry pourable fruit* 4 tablespoons almond-flavored liqueur,** divided 1 cup whipping cream *2 tablespoons no-sugar-added strawberry fruit spread combined with 1 tablespoon warm water can be substituted.**3 tablespoons thawed frozen unsweetened apple juice concentrate plus 1/2 teaspoon almond extract can be substituted for the liqueur in the berry mixture, and 1 tablespoon thawed frozen unsweetened apple juice concentrate can be substituted for the liqueur in the whipped cream mixture.PREPARATION:
- Preheat oven to 425°F. Combine flour, baking powder and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Add milk and vanilla; mix just until dry ingredients are moistened. Knead dough gently on lightly floured surface ten times. Roll or pat out to 1/2-inch thickness. Cut with 3-inch heart- or round-shaped biscuit cutter; place on ungreased baking sheet. If necessary, reroll scraps of dough in order to make six shortcakes. Beat egg and water in small bowl; brush lightly over dough. Bake 12 to 14 minutes or until golden brown. Cool slightly on wire rack.
- Meanwhile, combine berries, pourable fruit and 3 tablespoons liqueur; let stand at room temperature 15 minutes. Beat cream with remaining 1 tablespoon liqueur until soft peaks form. Split warm shortcakes; fill with about 2/3 of the berry and whipped cream mixtures. Replace tops of shortcakes; top with remaining berry and whipped cream mixtures.