Treat yourself to a delightful dessert with these Bourbonberry Shortcakes! Picture this: flaky, buttery shortcakes filled with luscious bourbon-soaked berries and topped with a dollop of whipped cream. This irresistible combination of flavors is a match made in dessert heaven. The berries, infused with the warmth and richness of bourbon, bring a delightful boozy twist to the classic shortcake. Each bite is a harmonious blend of sweet, tangy, and a subtle hint of bourbon. Whether you’re hosting a summer gathering or simply craving a decadent treat, these Bourbonberry Shortcakes are the perfect choice.

Ingredients for topping:

  • 1/2 pint blueberries
  • 1/2 pint raspberries
  • 1/2 pint blackberries
  • 1 pint strawberries, sliced
  • 1/2 c. sugar
  • 1/4 c. bourbon
  • Whipped cream (optional)

Ingredients for 8 shortcakes:

  • 1 c. heavy whipping cream, beaten to soft peaks
  • Shortcakes:
  • 2 c. all purpose flour
  • 1/4 c. sugar
  • 1 T baking powder
  • 1/2 t. salt
  • 1/2 c. butter, thinly sliced
  • 3/4 c. milk
  • 2 T chocolate syrup (optional)

Directions:

  1. Put berries, bourbon, and sugar in a bowl; stir gently to mix.  Cover and refrigerate, stirring occasionally, for 30 minutes to 2 hours.  
  2. Meanwhile, bake shortcakes. Mix flour, sugar, baking powder, and salt.  Using a pastry blender, cut in butter.  
  3. Mix chocolate syrup (if using) and milk.  Add to mixture.  Stir until the mixture clumps.  
  4. Drop 8 mounds (about 1/3 c. each) two inches apart on a baking sheet.  
  5. Bake at 400 degrees F for 12 to 14 minutes or until slightly puffed, bottoms are brown, and tops are pale golden.  Remove to a wire rack to cool. 
  6. To serve split shortcakes in half; place a bottom on each dessert plate.   Spoon on some of the berry and juice mixture, then whipped cream.  Spoon on remaining berries and juice; replace shortcake tops.

Makes 8 shortcakes.