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Bourbon Cherry Shortcake with Brown Sugar Whipped Cream Recipe

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This decadent Bourbon Cherry Shortcake features flaky homemade shortcakes topped with a warm bourbon cherry compote and luscious brown sugar whipped cream. Perfectly balancing sweetness with a hint of warmth from bourbon, this dessert is a delightful treat for any occasion.

Ingredients

Bourbon Cherry Compote

  • 1 pound fresh cherries
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons granulated sugar
  • ½ teaspoon cinnamon
  • Pinch of salt
  • ¼ cup water
  • 2 tablespoons bourbon
  • 1 tablespoon cornstarch
  • 2 tablespoons water (for cornstarch slurry)

Shortcakes

  • 1 cup all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 3 tablespoons granulated sugar
  • 1½ teaspoons vanilla bean paste
  • ½ cup buttermilk
  • 6 tablespoons frozen butter
  • Coarse sugar, as needed for topping

Brown Sugar Whipped Cream

  • 3 tablespoons brown sugar
  • 1 tablespoon warm water
  • 1 teaspoon vanilla paste
  • 1 cup heavy whipping cream

Instructions

  1. Make the Bourbon Cherry Compote: In a saucepan, combine fresh cherries, lemon juice, granulated sugar, cinnamon, salt, and water. Cook over medium heat until the cherries release their juices and soften. Stir in bourbon. Mix cornstarch with water to make a slurry and add this to the compote to thicken. Cook until thickened, then set aside to cool.
  2. Preheat Oven and Prepare Dry Ingredients: Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until well combined.
  3. Prepare Wet Ingredients: In a small bowl, whisk the vanilla bean paste into the buttermilk. Set aside.
  4. Incorporate Butter into Flour Mixture: Using the largest holes of a box grater, grate the frozen butter directly into the flour mixture. Gently work the butter into the flour first with a spoon, then carefully with your hands until the mixture is loose and shaggy, with visible bits of butter.
  5. Combine Wet and Dry Ingredients: Make a well in the center of the flour mixture and pour in the vanilla-buttermilk. Gently stir until just combined; be careful not to overmix to keep the shortcakes tender.
  6. Form Dough and Shape Shortcakes: Lightly fold and press the dough into a rough ball. Divide into four equal portions, shape each into a ball, and place them on a parchment-lined baking sheet. Gently flatten each ball slightly and sprinkle the tops with coarse sugar.
  7. Bake the Shortcakes: Bake in the preheated oven for 12-15 minutes, or until golden brown and set inside. Look for dry cracks and crevices as a sign of doneness. Remove and transfer to a wire rack to cool completely.
  8. Prepare Brown Sugar Syrup: Dissolve brown sugar in warm water. Stir in vanilla paste to create a syrup.
  9. Whip the Cream: Begin whipping the heavy cream until it starts to thicken and hold some air, then drizzle in the brown sugar-vanilla syrup. Continue whipping until soft peaks form, resulting in luxurious brown sugar whipped cream.
  10. Assemble the Shortcakes: Slice each cooled shortcake in half horizontally. Spoon a generous amount of bourbon cherry compote onto the bottom half, dollop with brown sugar whipped cream, then top with the upper half of the biscuit. Serve immediately and enjoy!

Notes

  • Use frozen butter to achieve a flaky texture in the shortcakes.
  • Do not overmix the dough to ensure tender shortcakes.
  • Chill the compote before assembling to avoid melting the whipped cream too quickly.
  • Coarse sugar on top adds a delightful crunch and sparkle.
  • Adjust the amount of bourbon to your preference or omit for a non-alcoholic version.

Find it online: https://miracooking.com/bourbon-cherry-shortcake-with-brown-sugar-whipped-cream-recipe/