Vanilla Bean Shortcake Sliders
Makes about 12 cakes
- 2 cups chopped strawberries
- 1 1/2 cups blueberries
- 1/2 cup amaretto liqueur
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 sticks (3/4 cup) cold butter, cut into pieces
- 1 large egg
- 1 cup milk
- 1 1/2 tablespoons vanilla bean paste
- Fresh mint for garnish
Preheat oven to 425 degrees.
A few hours before making the cakes, place the berries in a bowl and add liqueur. Stir to combine, then let sit at room temperature, stirring every half hour or so.
In a large bowl, combine flour, sugar, salt, baking powder and soda, and whisk until combined. Using a fork, pastry blender or your hands, add butter pieces to the flour and mix until coarse little crumbles remain. Mix egg and milk together, then pour in and stir with a spoon until just combined, not over mixing. Add in vanilla bean paste. Use your hands if needed to bring the dough together.
Use a 1/3 cup measure to drop batter onto a nonstick baking sheet, or press dough on a sheet of parchment paper or cutting board into a 1-inch thick slab, then using a biscuit cutter to shape the dough into rounds. Bake for 10-12 minutes, or until biscuits are golden brown. Let cool completely.
Once cool, slice cakes in half and fill with mascarpone whipped cream and berries.
Mascarpone Whipped Cream
- 1 cup heavy whipping cream, cold
- 4 ounces mascarpone cheese, at room temperature
- 2-3 tablespoons powdered sugar
- 1/4 teaspoon vanilla extact
In the bowl of your electric mixer (fitted with a whisk attachment), add heavy cream and mascarpone. Beat on medium high speed until peaks form, about 4-5 minutes. Toss in sugar and vanilla, mixing until just combined. Serve immediately!
Definitely one dessert we want to devour! Get a little buzz and sugar rush with this saucy spin on shortcake and end your summer day the best way--sweet!