Warm Brioche Berry Shortcake

• 1 pint heavy cream
• 1 baked brioche loaf
• 4 pints fresh berries, preferably a mixture of berries
• 23 cup sugar
• 2 tablespoons berry-flavored liqueur (raspberry, strawberry, blackberry or cassis)

1. Whip the cream until softly peaked.
2. Refrigerate it.
3. Using a very sharp serrated knife, carefully trim the crust from the brioche.
4. Slice the loaf into 8 thick slices.
5. Gently mix all the berries together in a bowl.
6. Remove 3 cups of them and set aside, refrigerated.
7. Place the remaining berries in a saucepan with the sugar.
8. The recipe can be prepared in advance to this point.
9. Bring the berries just to a simmer and cook for a few minutes, until they begin to release their juices.
10. Remove them from the heat and stir in the liqueur.
11. To serve, place a slice of brioche on each of 8 plates.
12. Spoon the warm cooked berries on top of the brioche.
13. Spoon the uncooked berries on top of the cooked ones, then top each serving with whipped cream.
14. Serve at once.

heavy cream, loaf, fresh berries, sugar, berryflavored liqueur

Taken from cooking.nytimes.com/recipes/3932 (may not work)