Strawberry shortcake in general can be really awful – too-soft biscuits that quickly get soggy, berries tossed in too much sugar, and I can remember many times growing up being having shortcake topped with Cool Whip.

These are the opposite of everything that’s wrong with shortcakes. They start with biscuits that are sturdy and flaky, not too soft thanks to a minimal amount of sugar and a bit of shortening in addition to the butter. Tart-sweet bluberries balance out the super sweet strawberries that are in the market right now.

The genius part of the recipe is the use of brown sugar – in the biscuits, tossed with the berries, and even in the whipped cream. It adds that hint of molasses that I love so much and gives the dish depth and interest.

Oh, and the biscuits are delicious on their own, or even topped with a bit of honey butter. I may have eaten one for breakfast.

For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.

• Brown Sugar Shortcakes with Brown Sugar Syrup, Mixed Berries, and Whipped Cream (Baked Occasions, p. 128)