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1
In large bowl, combine strawberries, 1 cup raspberries and blackberries.
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2
Sprinkle with 1/4 cup sugar and 2 tablespoons liqueur; stir until all berries are coated.
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3
Cover; refrigerate at least 3 hours.
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4
Meanwhile, heat oven to 400 degrees F. Line air-cushioned baking sheet with parchment paper, or place 2 baking sheets together and line top sheet with parchment paper.
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5
(This helps control overbrowning the bottoms of these shortcakes.)
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6
In another large bowl, combine cake flour, all-purpose flour, 1/2 cup of the sugar, cocoa, baking powder, baking soda, cream of tartar, salt and espresso coffee powder; mix well.
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7
Add butter.
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8
Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with pea-size pieces of butter.
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9
Add buttermilk, 3/4 teaspoon vanilla and egg; stir until dough forms.
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10
Sprinkle work surface lightly with cake flour.
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11
Turn out dough onto flour.
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12
(Dough will be sticky.)
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13
With floured hands, gently knead 12 to 14 strokes.
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14
Pat dough into round 1 inch thick.
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15
Cut out shortcakes with floured 2 1/2-inch round cutter, pressing dough scraps together when necessary.
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16
Place on baking sheet; sprinkle tops with remaining 2 teaspoons sugar.
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17
Bake 14 to 16 minutes or until shortcakes are firm to the touch.
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18
Cool on wire rack at least 20 minutes.
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19
Meanwhile, in food processor, combine raspberries with their syrup and 2 tablespoons liqueur; puree until smooth.
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20
Place strainer over medium bowl; pour raspberry mixture into strainer.
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21
Press mixture with back of spoon through strainer to remove seeds; discard seeds.
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22
Cover; refrigerate until serving time.
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23
In large bowl, whip cream, sour cream, 2 tablespoons sugar and 3/4 teaspoon vanilla at medium-high speed until soft peaks form.
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24
Cover; refrigerate until serving time.
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25
To serve, split shortcakes in half horizontally.
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26
Place bottom halves on individual dessert plates.
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27
Top with cream and berries.
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28
Cover with shortcake tops.
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29
Pour some raspberry sauce onto plates around shortcakes.
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30
Serve with remaining sauce.
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31
Refrigerate leftovers.
