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

by Jessica on July 4, 2012 36 0
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?

MY OTHER RECIPES

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!

posted in Cake, Dessert, Recipes
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