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1
In a large bowl combine the fruit, sugar and gin.
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2
Marinate at room temperature for 1 hour.
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3
Preheat the oven to 400 degrees F.
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4
Into a large bowl, sift the flour, cocoa, sugar, baking powder, baking soda, and salt.
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5
Add the butter to the dry ingredients, and mix well with fingertips or a pastry blender to incorporate and the mixture resembles coarse crumbs.
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6
Add the egg and milk, and mix just until the mixture comes together to form a sticky dough.
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7
Line a baking sheet with parchment paper.
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8
Drop the batter onto the sheet in 1/4-cup dollops, leaving 2 inches of space between each, and gently smooth with the back of a spoon.
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9
Bake until a tester inserted into the middle comes out clean, 12 to 15 minutes.
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10
In a medium bowl, whip the cream to soft peaks.
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11
Add the sugar and gin and whip until stiff peaks form.
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12
Keep cold until ready to use.
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13
Transfer the cakes to wire racks to cool.
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14
Carefully split the shortcakes horizontally and place the bottom half on each of 6 dessert plates.
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15
Top with a heaping tablespoon of berries and cream, then top with the remaining shortcake halves.
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16
Top with the remaining berries and cream, and garnish by sifting powdered sugar over each serving.
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17
Serve immediately.
