I just love strawberry shortcake, and I thought that it would be lovely to flambe a few types of berries and make them into a simple shortcake. I added a dollop of creme fraiche, because I am not a huge fan of whip cream. You can also serve these berries without the shortcake and just the dollop of creme fraiche with mint. —Table9
Unsalted Butter, Melted
1/4 cup + 2 tablespoons
Strawberries, cut into 1/4s
Pinch of Nutmeg
Mint Leaves (Garnish)
Bacardi 151 Rum
In This Recipe
Preheat oven to 450 degrees.
In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix in the melted butter and shortening. Add in milk. Combine until dough is formed. Drop the shortcakes on an ungreased cookie sheet. Bake for 15 minutes until brown.
While shortcakes are cooking, on medium-low heat melt butter in medium saucepan. Add all berries, nutmeg and cinnamon. Stir to combine. Let cook for 2 minutes. Remove from heat. Evenly distribute the rum and immediately set on fire. Remove shortcakes from the oven and plate.
To plate, take one shortcake and cut in half. Stack a good amount of berries on the bottom half. Add a dollop of creme fraiche and a sprinkle of mint. Put on the top half of the shortcake like a biscuit. Consume!