2 tablespoons Grand Marnier (orange liqueur), divided
1/2 teaspoon grated orange rind
1 cup strawberries, quartered
1 cup blackberries, halved
How to Make It
Preheat oven to 375°.
Place Citrus Shortcake cubes on a baking sheet lined with parchment paper. Bake at 375° for 10 minutes or until toasted, turning after 5 minutes. Cool completely on pan on a wire rack.
Combine yogurt, 2 tablespoons sugar, 1 tablespoon liqueur, and rind.
Combine strawberries, remaining 1 tablespoon sugar, and remaining 1 tablespoon liqueur in a medium bowl. Gently stir in blackberries.
Place 3 shortcake cubes in each of 4 (8-ounce) glasses or dessert bowls. Top each serving with about 1 tablespoon fruit mixture; top fruit mixture with 1 1/2 tablespoons yogurt mixture. Repeat layers, ending with yogurt. Serve immediately, or cover and refrigerate up to 1 hour.