Skip to content

Fresh Berry Shortcakes with White Chocolate Mousse

Fresh Berry Shortcakes with White Chocolate Mousse

Fresh Berry Shortcakes with White Chocolate Mousse

  • 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!


White Chocolate Mousse

  • 6 oz. white chocolate, finely chopped
  • 1 ½ c. heavy cream
  • ¾ tsp. almond extract
  • OR 1 tsp. vanilla extract, pure


  • 2 13 c. packaged all-purpose biscuit mix
  • ½ tsp. Ground Cinnamon
  • ½ c. milk
  • 1 tbsp. sugar
  • 13 c. mini chocolate chips
  • 3 tbsp. butter OR margarine, melted
  • ½ tsp. vanilla extract, pure

Berry Sauce

  • 4 c. fresh berries (strawberries, raspberries, blueberries, etc.)
  • ¼ c. sugar
  • 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.