1. Make the fruit filling. In a medium bowl, mash 1 cup of the raspberries with a fork. Add the sugar, vanilla, and remaining whole berries. Let sit at room temperature for 30 to 60 minutes for the berries to release their juices. May be prepared 1 day in advance and stored, refrigerated.
2. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
3. Prepare the shortcakes. In a large bowl, whisk flour, cocoa, brown sugar, baking powder, baking soda, and salt. Using a pastry blender or a fork, cut butter into the dry ingredients until the mixture is crumbly and the size of small peas.
4. In a small bowl, combine instant coffee and hot water and stir until coffee is dissolved. Add milk and stir to combine. Make a well in the center of the flour mixture and pour in milk mixture. Mix with a fork until the dough is moist and starts to form clumps. Using your hands or a rubber spatula, turn the dough over about 6 times until it comes together. If dough is too dry,add additional milk, 1 tablespoon at a time. Gently fold in chocolate chips if using.
5. Place the dough on a lightly floured surface and pat it into a 9-inch square, about 3/4 inch thick. Cut the dough into 3 columns, then cut crosswise into 5 rows to yield 15 rectangles. Using a thin metal spatula, transfer cakes to the prepared baking sheet, about 1 to 1 1/2 inches apart. Bake untilmostly firm to the touch, about 14 to 16 minutes. Be careful not to overcook or the chocolate will burn.
Assemble the shortcake. Split biscuits in half horizontally using a serrated knife. On the bottom half of each biscuit, spoon about 1/3 cup of the fruit and juices, add dollop of whipped cream, and cover with the top half of biscuit. Serve immediately.
Source: Hannaford fresh Magazine, July - August 2012