Shortcake:
4 ounces butter
1 and 1/4 cup sugar
1/2 tsp. salt
4 egg yolks
1 tbsp. baking powder
7 ounces sifted cake flour
1 and 1/4 cup buttermilk
Vanilla to taste

Marinated Berries:
1/2 cup raspberries
1/2 cup blackberries
1/2 cup blueberries
1/2 cup strawberries
1 cup sugar
zest of 1 orange
1/4 cup Grand Marnier

Chantilly Cream:
2 cups heavy cream
1 cup powdered sugar
1/2 vanilla bean

Shortcake:
Cream the butter, sugar and salt. Sift the cake flour and baking powder together in separate bowl. To the butter mixture, add the yolks and then the flour. Once incorporated, add the buttermilk and vanilla. Pour mixture into a lined and greased sheet pan or muffin tin. Bake at 350 degrees for about 10 minutes.

Marinated Berries:
Mix and refrigerate for a couple of hours.

Chantilly Cream:
Slice open bean and add seeds to cream and sugar mixture. Turn mixer on high until medium peaks form.
Assembly: Cut the shortcakes into serving portions and place on plate. Add marinated berry mixture and top with cream. Garnish with fresh mint leaves.