Author Notes
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
Ingredients
- Shortcake
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1 cup
All_Purpose Flour
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2 teaspoons
Baking Powder
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1/4 teaspoon
Table Salt
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1/2 tablespoon
Sugar
-
1 tablespoon
Unsalted Butter, Melted
-
1 tablespoon
Shortening
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1/4 cup + 2 tablespoons
Milk
- Flaming Berries
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1/2 cup
Raspberries
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1/2 cup
Blueberries
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1/2 cup
Strawberries, cut into 1/4s
-
2 tablespoons
Unsalted Butter
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1/2 teaspoon
Cinnamon
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Pinch of Nutmeg
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1 cup
Creme Fraiche
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Mint Leaves (Garnish)
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1/4 cup
Bacardi 151 Rum
Directions
-
Preheat oven to 450 degrees.
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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.
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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.
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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!
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