Drunken Berry Shortcakes Port Wine (Print-Friendly Version)
Port-marinated berries and fresh biscuits finished with vanilla whipped cream make this an irresistible treat.
# Ingredients You'll Need:
→ Drunken Berries
01 -
375 g strawberries, quartered
02 -
170 g blackberries
03 -
36 g granulated sugar
04 -
240 ml port wine
→ Sweet Buttermilk Drop Biscuits
05 -
125 g plain flour
06 -
36 g granulated sugar
07 -
8 g baking powder
08 -
1 g fine salt
09 -
56 g very cold unsalted butter, cubed
10 -
5 ml vanilla extract
11 -
85 ml buttermilk
→ Vanilla Whipped Cream
12 -
240 ml cold whipping cream
13 -
16 g icing sugar
14 -
5 ml pure vanilla extract
# How to Make It:
01 -
In a glass bowl, combine strawberries, blackberries, granulated sugar, and port wine. Toss gently to mix. Cover with plastic wrap and refrigerate for at least 2 hours or overnight, tossing occasionally to evenly soak the fruit.
02 -
In a food processor, combine plain flour, granulated sugar, baking powder, and salt. Add cold, cubed butter and pulse until the mixture resembles coarse meal. Whisk together vanilla extract and buttermilk, then pour over the dry mixture. Gently fold with a rubber spatula to form a soft dough ball.
03 -
Drop heaping tablespoonfuls of dough onto a parchment-lined baking sheet. Bake in a preheated oven at 190°C for 20 to 25 minutes, or until the biscuits are golden brown. Allow to cool slightly before serving.
04 -
In the bowl of an electric mixer, add the whipping cream, icing sugar, and pure vanilla extract. Whip on medium speed until soft peaks form. Refrigerate until ready to use.
05 -
Slice biscuits in half horizontally. For each serving, place the bottom half on a rimmed plate or shallow bowl. Spoon approximately 120 ml of drained drunken berries over the biscuit, adding a little of the reserved berry-port liquid to the plate if desired. Top with a generous dollop of vanilla whipped cream and cover with the remaining biscuit half. Serve immediately.
# Extra Information:
01 -
For optimal flavor, allow the berries ample time to soak in the port wine. Assembly should be done just prior to serving to preserve biscuit texture.
02 -
If lacking a food processor, use a pastry blender or two knives to cut the butter into the dry ingredients.