Fresh Berry Shortcakes with White Chocolate Mousse Recipe

Fresh Berry Shortcakes with White Chocolate Mousse Recipe

Fresh Berry Shortcakes with White Chocolate Mousse Recipe
  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 1 Hour, 42 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 12 servings
  • The ultimate combination of fresh berries, two kinds of chocolate and tender shortcake! Truly a decadent dessert!


Berry Sauce

  • 4 cup fresh berries (strawberries, raspberries, blueberries, etc.)
  • 1/4 cup sugar
  • 1 tsp vanilla extract, pure


  • 2 1/3 cup packaged all-purpose biscuit mix
  • 1/2 tsp Ground Cinnamon
  • 1/2 cup milk
  • 1 tbsp sugar
  • 1/3 cup mini chocolate chips
  • 3 tbsp butter OR margarine, melted
  • 1/2 tsp vanilla extract, pure

White Chocolate Mousse

  • 6 oz white chocolate, finely chopped
  • 1 1/2 cup heavy cream
  • 3/4 tsp almond extract
  • OR 1 tsp vanilla extract, pure


  1. Stir white chocolate and 1/2 cup of the cream in a heavy saucepan over low heat until chocolate is melted.
  2. Transfer chocolate mixture to a large bowl.
  3. Cool until mixture begins to thicken.
  4. Beat remaining 1 cup cream with electric mixer until soft peaks form.
  5. Gently fold whipped cream and almond or vanillaextract into chocolate mixture.
  6. Cover and chill at least 1 hour.
  7. Shortcakes: Preheat oven to 400ºF.
  8. Combine biscuit mix, milk, butter, chocolate chips and vanilla until soft dough forms.
  9. Drop by 12 spoonfuls onto ungreased baking sheet.
  10. Combine sugar and cinnamon; sprinkle over shortcakes.
  11. Bake 10 to 12 minutes, or until golden brown.
  12. Remove from baking sheet; cool.
  13. Berries: Rinse and trim berries.
  14. Slice if desired.
  15. Add sugar and vanilla; gently stir.
  16. Chill until ready to serve.
  17. Split shortcakes and place each in a shallow bowl.
  18. Top with White Chocolate Mousse and berry sauce.
  19. Garnish with a fresh mint leaf, if desired.