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Roasted Berry Shortcake With Bourbon Whipped Cream

Strawberry shortcake gets a sophisticated makeover! Just in time for summer. Intensely flavored roasted strawberries and blueberries are spooned onto cinnamon spiced biscuits and topped with bourbon whipped cream in this berry shortcake.

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 33 minutes
Total Time 53 minutes
Servings 6 servings
Calories 600 kcal
Author Just a Little Bit of Bacon

Ingredients

Cinnamon Buttermilk Biscuits

  • 2 cups (10 oz) all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp table salt
  • 1/2 tsp cinnamon
  • 1/4 tsp allspice
  • 1 tsp orange zest
  • 8 tbsp unsalted butter, cut into 1/2 inch cubes
  • 3/4 cup buttermilk

Roasted Berries

  • 4 cups blueberries
  • 4 cups strawberries, hulled and sliced 1/4 inch thick
  • 3 tbsp maple syrup
  • 1 tbsp balsamic vinegar

Bourbon Whipped Cream

  • 1 cup heavy cream
  • 1 tbsp bourbon
  • 1 tbsp maple syrup

Instructions

Cinnamon Buttermilk Biscuits

  1. Preheat oven 425F. Line a baking sheet with parchment paper.

  2. To the bowl of food processor, add the flour, sugar, baking powder, baking soda, salt, cinnamon, allspice, and orange zest. Give it a couple of pulses to mix the ingredients. Add the butter to the processor and give it 5 1-second pulses, or until the mixture looks like coarse cornmeal and the butter is in small pieces. Add the buttermilk and pulse just until the dough comes together.

  3. Once the dough has come together, transfer it to a lightly floured board and pat it until it's 1-inch thick, the shape doesn't matter much. Using a decisive downward stroke, cut 4 biscuits from the dough using a 2-3/4 inch biscuit cutter, or something of similar size. With each cut bring the cutter straight up with no twisting. Transfer the biscuits to the baking sheet. Reform the dough into a 1-thick shape and cut two more biscuits.

  4. Bake the biscuits for 13-15 minutes. Then transfer them to a cooling rack. The biscuits are best the day they are made.

Roasted Berries

  1. Reduce the oven heat to 350F.

  2. Line a baking sheet with parchment paper. Toss together the blueberries, strawberries, maple syrup, and balsamic. Spread out the berries on your baking sheet. Roast for 18-20 minutes, or until the berries are soft and the syrup is thick. Stir the berries at the 10 minute mark.

  3. Let the berries cool until just warm or transfer them to the refrigerator to chill them. The berries will last up to 3 days in the refrigerator.

Bourbon Whipped Cream

  1. Using a hand mixer, beat the heavy cream medium low for 1 minute, until the cream is getting foamy. Add the bourbon and maple syrup, and increase the speed to high. Whip until soft peaks form, about 3 minutes.

  2. Make the whipped cream shortly before serving the shortcakes.

Assemble the Shortcakes

  1. Cut each biscuit in half and place the bottom halves of individual shallow bowls or small plates. Spoon a portion of the fruit onto each biscuit, then add a dollop of whipped cream over it all. Place the biscuit tops on the whipped cream. If you want, add another dollop of whipped cream and a sliced strawberry on the top biscuit. Serve immediately.

Recipe Notes