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.
Servings 6 servings
Calories 600kcal
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
- Preheat oven 425F. Line a baking sheet with parchment paper.
- 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.
- 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.
- 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
- Reduce the oven heat to 350F.
- 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.
- 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
- 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.
- Make the whipped cream shortly before serving the shortcakes.
Assemble the Shortcakes
- 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.
Notes
- To help keep the biscuit cutter from sticking to the dough, rub the cutting surfaces with a little butter and then dust it with flour.
- If you are making the biscuits by hand, put all the dry ingredients in a large bowl, then cut in the butter with your fingertips or a pastry cutter until the butter is in small pieces. Pour in the buttermilk and swiftly stir it in with a large spoon. Continue as in the recipe.
- For cutting the biscuits, I used the large cutter from my biscuit cutting set. And, for making the whipped cream I used my KitchenAid hand mixer.
- If you want to add the sliced strawberry, reserve 6 strawberries from the roasting. (Pick 6 especially red and even strawberries.) Slice each one nearly up to the top with 2-3 slices. Gently press the berries so they open up.
- The total time doesn't include the cooling time for biscuits or the fruit since that will vary.
Nutrition
Calories: 600kcal