A perfect recipe for the spring/summer when all the fruits are coming into season. Shortcakes are like the sweeter sister to biscuits, just a little more sugar is really the only difference (I think). I used whole wheat flour for mine instead of plain white and added a splash of almond extract and peaches instead of berries. They were sweet, rustic and the perfect vessel for in-season fruit. Thanks to Cathy of The Tortefeasor for this week's selection!