Boozy Red, White + Blueberry Shortcake Sliders with Mascarpone Whipped Cream.

I’m sharing this with you today in hopes that you are exactly like me.

Which means you have nothing done for the holiday that is taking place… today. Which means you’re a last minute sorta person. Which means that you will get your act together in, oh… maybe an hour or so. Which means I really love you.

Hmmmm so what do we have here?

Sky high vanilla bean biscuits.

Lightly sweetened mascarpone whipped cream.

Amaretto drenched berries.

A fresh mint sprig! For looks. You know.

And for all you crazies who enjoy a lighter dessert… without anything too rich or too sweet… because you lack a sweet tooth or some wacko business like that… well, these are for you! Seriously. Celebrate we will.

Boozy Strawberry Blueberry Vanilla Bean Shortcakes

[idea adapted from bon appetit, biscuits adapted from blue cheese biscuits]

makes about 12 cakes

2 cups chopped strawberries

1 1/2 cups blueberries

1/2 cup amaretto liqueur

3 cups all-purpose flour

1/4 cup granulated sugar

4 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 sticks (3/4 cup) cold butter, cut into pieces

1 large egg

1 cup milk

1 1/2 tablespoons vanilla bean paste

fresh mint for garnish

Preheat oven to 425 degrees F.

A few hours before making the cakes, place the berries in a bowl and add liqueur. Stir to combine, then let sit at room temperature, stirring every half hour or so.

In a large bowl, combine flour, sugar, salt, baking powder and soda, and whisk until combined. Using a fork, pastry blender or your hands, add butter pieces to the flour and mix until coarse little crumbles remain. Mix egg and milk together, then pour in and stir with a spoon until just combined, not over mixing. Add in vanilla bean paste. Use your hands if needed to bring the dough together – I did.

Use a 1/3 cup measure to drop batter onto a nonstick baking sheet, or press dough on a sheet of parchment paper or cutting board into a 1-inch thick slab, then using a biscuit cutter to shape the dough into rounds. Bake for 10-12 minutes, or until biscuits are golden brown. Let cool completely.

Once cool, slice cakes in half and fill with mascarpone whipped cream and berries.


Mascarpone Whipped Cream

1 cup heavy whipping cream, cold

4 ounces mascarpone cheese, at room temperature

2-3 tablespoons powdered sugar

1/4 teaspoon vanilla extact

In the bowl of your electric mixer (fitted with a whisk attachment), add heavy cream and mascarpone. Beat on medium high speed until peaks form, about 4-5 minutes. Toss in sugar and vanilla, mixing until just combined. Serve immediately!

Happy 4th of Juuuuuuuuly you sparkly little firecrackers!