• Preheat oven to 375 degrees F.

Raspberry Sauce

• Add the frozen raspberries, orange juice and sugar to a small saucepan. Heat over medium high and bring to a boil. Stir for a few minutes. Remove from heat and add one tablespoon of butter. Stir until the butter is melted. Refrigerate the sauce until ready to use.

   

Shortcakes

• In the bowl of a stand mixer, whisk together the flour, 1/2 cup sugar, baking powder, baking soda and salt. Attach the bowl to the base or your stand mixer. Use the paddle attachment.

  Turn the speed to low and add the cold butter, one tablespoon at a time. Allow between 30 seconds and 1 minute before adding each tablespoon of butter. Once you are finished adding all eight tablespoons, the mixture should be crumbly and look like wet sand.

  Combine the buttermilk and vanilla extract. Again with the mixer on low speed, slowly pour the buttermilk mixture into the flour and butter mixture. Continue mixing on low speed until a cohesive dough forms and it isn't touching the sides of the bowl.

  Use a large cookie scoop to form eight balls. Gently flatten them so they're about the size and shape of a hockey puck. Place them on a baking sheet lined with parchment paper or silicone baking mats. Bake at 375 degrees F for about 14 - 16 minutes. Allow the shortcakes to cool on the baking sheet for about 20 minutes before serving.

Whipped Cream

• Add the whipped cream cheese and heavy whipping cream to a stand mixer fitted with a whisk attachment. You'll have best results if you put your bowl in the fridge for a few minutes to get it cold. Beat together the cream cheese and heavy whipping cream until soft peaks form. Add the powdered sugar and vanilla and beat on high for another 1 - 2 minutes. Serve immediately or refrigerate until ready to use.
• To serve, top each chocolate shortcake biscuit with raspberry sauce and a generous dollop of whipped cream. Garnish with fresh berries and mint leaves.