I’m sharing this with you today in hopes that you’re exactly like me: a last-minute celebrator who still wants something impressive and delicious on the table.
If today’s holiday caught you unprepared, take heart — these come together fast and look like you planned them for days. The components are simple but impressive: tall vanilla bean biscuits, lightly sweetened mascarpone whipped cream, amaretto-soaked berries, and a sprig of fresh mint for the finish.
Here’s what you’ll love: the biscuits are tender and tall, the mascarpone cream is silky without being overly sweet, and the boozy berries add a bright, adult flavor that pairs perfectly with the vanilla. If you prefer a lighter dessert that isn’t cloying, these are for you.
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, put the chopped strawberries and blueberries in a bowl and pour the amaretto over them. Stir to combine and leave at room temperature, stirring every 20–30 minutes so the berries macerate evenly and soak up the liqueur.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the cold butter pieces and, using a pastry blender, fork, or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
Whisk the egg and milk together, then pour into the flour mixture. Stir gently with a spoon until the dough just comes together — don’t overmix. Add the vanilla bean paste and use your hands if needed to bring the dough into a cohesive mass.
Drop the dough by rounded 1/3-cup portions onto a nonstick baking sheet, or press the dough into a 1-inch-thick slab on parchment and use a biscuit cutter to cut rounds. Bake 10–12 minutes, until the tops are golden brown. Remove and let cool completely.
To assemble, slice each biscuit in half horizontally, spoon mascarpone whipped cream on the bottom half, top with the amaretto berries, and crown with the biscuit top. Garnish with a sprig of fresh mint.
Mascarpone Whipped Cream
- 1 cup cold heavy whipping cream
- 4 ounces mascarpone cheese, at room temperature
- 2–3 tablespoons powdered sugar (to taste)
- 1/4 teaspoon vanilla extract
In a mixing bowl fitted with a whisk attachment, combine the cold heavy cream and mascarpone. Beat on medium-high until soft peaks form, about 4–5 minutes. Add the powdered sugar and vanilla and mix briefly until just combined. Use immediately to fill the shortcakes.
These shortcakes are bright, boozy, and celebratory without being overly sweet — perfect for a last-minute dessert that looks gorgeous and tastes even better. Happy celebrating!