I’m sharing this with you today because I’m guessing you’re exactly like me.
That means you might not have anything prepared for the holiday happening today. You’re a last-minute kind of person who will pull everything together in an hour or so. I get it — and I love you for it.
So what are we making?
Sky-high vanilla bean biscuits, lightly sweetened mascarpone whipped cream, berries macerated in amaretto, and a sprig of fresh mint for garnish.
These are perfect if you prefer a dessert that’s not overly rich or cloyingly sweet. They celebrate bright fruit, a hint of liqueur, and light, tender biscuits.
Boozy Strawberry Blueberry Vanilla Bean Shortcakes
Makes about 12 shortcakes
Ingredients
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
Instructions
Preheat the oven to 425°F (220°C).
A few hours before assembling the shortcakes, place the strawberries and blueberries in a bowl with the amaretto. Stir to combine and let sit at room temperature, stirring every 30 minutes so the berries soak up the liqueur.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the cold butter into the dry ingredients using a pastry blender, fork or your fingertips until the mixture resembles coarse crumbs.
Whisk the egg and milk together, then pour into the flour mixture. Stir gently until just combined, taking care not to overwork the dough. Add the vanilla bean paste and use your hands if needed to bring the dough together.
Drop the dough by 1/3-cup scoops onto a nonstick baking sheet, or press it into a 1-inch-thick slab on parchment and cut rounds with a biscuit cutter. Bake 10–12 minutes, or until the biscuits are golden brown. Cool completely before assembling.
Slice each biscuit in half and fill with mascarpone whipped cream and the amaretto-soaked berries. Garnish with fresh mint.
Mascarpone Whipped Cream
1 cup cold heavy whipping cream
4 ounces mascarpone cheese, at room temperature
2–3 tablespoons powdered sugar
1/4 teaspoon vanilla extract
Place the heavy cream and mascarpone in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high until soft peaks form, about 4–5 minutes. Add powdered sugar and vanilla and mix until just combined. Use immediately to assemble shortcakes.
Happy 4th of July — enjoy these sparkly little shortcakes with friends and family!