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