Description
Delight in these Strawberry Bourbon Shortcakes featuring tender homemade biscuits, macerated fresh strawberries with a hint of bourbon, and a luscious honey-sweetened mascarpone cream. Perfect for a spring or summer dessert that’s both comforting and elegant.
Ingredients
Biscuit Dough
- 3 1/2 cups all-purpose flour
- 1 tablespoon honey
- 1 tablespoon baking powder
- 2 sticks (1 cup) salted butter, grated
- 1 cup buttermilk, plus more for brushing
Strawberry Filling
- 6 cups fresh strawberries, sliced
- 3-4 tablespoons honey
- 1-2 tablespoons bourbon
- 1 pinch flaky sea salt
Mascarpone Cream
- 4 ounces mascarpone cheese
- 1 cup heavy cream
- 2 tablespoons honey
Garnish
- Fresh mint, for serving
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and allow for even baking.
- Make Biscuit Dough: In a large mixing bowl, combine the flour and baking powder. Grate the cold butter and toss it into the flour mixture. Add the buttermilk and honey, mixing gently until just combined. If the dough is too dry, add a little more buttermilk as needed. Be careful not to overmix to keep the biscuits tender.
- Shape and Bake Biscuits: Turn the dough onto a lightly floured surface and roll it out into a 1-inch thick rectangle. Cut into 9 to 12 biscuits and place them spaced apart on the prepared baking sheet. Brush the tops with additional buttermilk to promote browning. Bake in the preheated oven for 15 to 18 minutes until the biscuits are golden brown and cooked through. Remove and let cool slightly.
- Macerate Strawberries: While the biscuits bake, toss the sliced strawberries with honey, bourbon, and a pinch of flaky sea salt in a medium bowl. Allow them to macerate for 15 to 30 minutes so the flavors meld and juices develop.
- Prepare Mascarpone Cream: In a chilled bowl, whip together the mascarpone cheese and heavy cream until stiff peaks form. Gently fold in the honey to sweeten and incorporate flavor evenly.
- Assemble Shortcakes: Slice each warm biscuit in half horizontally. Spoon a generous dollop of the mascarpone cream onto the bottom half, then pile on the macerated strawberries with their juices. Garnish with fresh mint leaves and top with the biscuit cap. Serve immediately and enjoy!
Notes
- For best results, use cold butter and chilling your bowl for the cream helps achieve perfect textures.
- You can substitute bourbon with bourbon vanilla extract for a non-alcoholic version.
- Use fresh, ripe strawberries for the sweetest flavor and best texture.
- These biscuits are best enjoyed the day they are made but can be stored wrapped at room temperature for 1 day.
- Adjust honey quantity in the filling and cream based on your preferred sweetness.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
