Simple Shortcake

As you can tell from my last post, Spring makes me want to cook. Or rather than "cook", assemble delicious things that don't require much actual cooking at all. Here is my favorite dessert of all, especially in the Spring and Summer. This is the antithesis of super-sweet shortcake dishes that are made with vanilla ice cream and those sticky shortcakes you buy at the store. Not that there's anything wrong with those little cakes (toasted lightly and used instead of the biscuits in this recipe? Divine!) but this is a less-sweet version that puts the emphasis on the berries and their natural sweetness.

Berry Shortcake:

1 package of Cream Cheese Biscuits ( I use Whole Foods', but you can buy Michael Gagne's from Stonewall kitchen, apparently). One way or the other, you need 6.
2 lbs strawberries
1 small box of each: blueberries, rasberries, and blackberries
1-2 tsp really good brandy
Sour cream or creme fraiche
Agave nectar
Demerara or turbinado sugar

Wash berries, cut up strawberries, and combine in a bowl with a bit of water on the bottom. Add the brandy, a squirt of agave, and put the lid on. Give a rough shake or two, and put in the fridge for at least an hour.

To assemble: break a biscuit in half and place at the bottom of a good-sized cereal bowl. Top with berries and some juice. Follow with sour cream or creme fraiche, and sprinkle with sugar.

Eat. Shove others aside and go back for seconds. Enjoy.