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blackberry almond shortcake

by Oregon Raspberry & Blackberry Commission

Serves 6


2 1/4 cups all purpose white flour
1/3-cup sugar plus 1 tablespoon for sprinkling over biscuits
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
¼ teaspoon salt
½ cup cold unsalted butter, cut into small pieces
2/3 cup buttermilk
1 beaten egg
1 teaspoon almond extract
1 tablespoon Grand Marnier
1 tablespoon grated orange peel
1 tablespoon whole milk
1/4 cup sliced almonds


Coat a baking sheet lightly with non-stick cooking spray or line it with parchment paper. Set aside.

In a mixing bowl, stir together flour, 1/3-cup sugar, baking powder and baking soda. Using a pastry cutter or your fingertips, cut butter into the flour mixture until crumbly. In a small bowl, combine buttermilk, egg, Grand Marnier, orange peel and almond extract. Make a well in the center of the flour mixture and add the buttermilk, mixture. With a fork, stir just until combined, adding additional buttermilk, as necessary, to from slightly sticky dough. Do not over mix.

Place the dough on a lightly floured surface and sprinkle with a little flour. With your fingertips, gently pat dough to an even 1-inch thickness. Using a 3 inch round cookie cutter, cut out shortcakes and transfer them to the prepared baking sheet. Gather together scraps of dough, re-roll and cut remaining shortcakes. You should have 6 shortcakes. Brush milk over shortcakes. Scatter almonds over the tops and sprinkle lightly with the remaining 1 Tbsp. sugar.

Preheat oven to 425 degrees F. Bake shortcakes for 10-15 minutes or until golden. Transfer them to a rack and let cool slightly.

Fruit filling

6 cups fresh or thawed frozen blackberries or Marionberries
1/3-cup sugar preferably superfine
1-pint heavy cream
1 tablespoon sugar
1 teaspoon of Grand Marnier

In a large bowl mix berries and 1/3 cup sugar set aside for a few minutes. Whip cream with tablespoon of sugar and liqueur until soft peaks form.

Using a serrated knife split the shortcakes. Set bottoms on dessert plates: spoon on whipped cream and then the fruit mixture and crown with lids. Top with whipped cream if desired. Serve immediately.

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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