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When it comes to desserts, I am a hard sell on anything that doesn’t involve chocolate. But this berry shortcake with honey cardamom whipped cream is so perfect, I could eat it after any meal. With fluffy buttermilk biscuits, a simple berry compote that uses any berries you have on hand, and a flavorful whipped cream that’s different from anything you’ve ever had, it truly is a dessert that anyone will love. When paired with a glass of Pinot Noir from Erath Wines, they compliment each other beautifully.
This easy berry shortcake recipe has a few steps, but all of them are fairly simple and with the exception of the whipped cream which is best made fresh, you can prepare the other components in advance. These biscuits are simple: flour, baking powder, baking soda, sugar, and salt are whisked together before cutting in very cold butter. Then, drizzle in buttermilk and mix until just combined. Roll and cut the biscuits on a floured surface before transferring to a baking sheet, brushing with cream, and sprinkling with turbinado sugar. With biscuits, there are a few key tips to success. First, use very cold butter and buttermilk. This will give you nice flakey layers! Second, only mix the buttermilk until just combined to avoid tough biscuits. And finally, cut the biscuits straight down. Whether you use a round cutter or cut them into squares like this, do not twist the cutter as you press or you will seal the edges of the biscuit, preventing them from rising.
While the biscuits are baking, make your simple berry compote. I use blueberries, blackberries, raspberries, and strawberries but you can use any combination of those berries based on what you have on hand. Toss with a little sugar to let the berries release some of the syrup and set aside until your biscuits are ready. You can refrigerate this until ready to serve, but I recommend waiting until serving to make the whipped cream. The honey cardamom whipped cream uses just three ingredients: heavy cream, honey, and cardamom. Served on top of the biscuits and berries and you’ve got the perfect combination of flavors to pair with your Erath Pinot Noir. With aromas of cola, dark cherry, cassis, and a waft of mandarin orange, they are a great pair.
- 2¼ cups flour + more for dusting
- 3 tbsp. sugar
- ½ tsp. salt
- 1 tbsp. baking powder
- ½ tsp. baking soda
- ½ cup cold butter, cubed
- 1 cup cold buttermilk
- 2 tbsp. heavy cream
- 3 tbsp. turbinado sugar
- 1 cup each blueberries, raspberries, blackberries, and sliced strawberries or any combination of them.
- ¼ cup sugar
- 1½ cups heavy cream
- ¼ cup honey
- ½ tsp. cardamom
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- Place flour in a medium bowl and add sugar, salt, baking powder, and baking soda. Whisk to combine.
- Add the butter to the flour and use a pastry cutter to incorporate. Pour in the buttermilk and mix until just combined.
- Sprinkle some flour on your rolling surface and transfer your biscuit dough to the counter. Roll the biscuit dough into a rectangle. Fold the rectangle in half and roll out again. Repeat this process 2-3 times, then cut your dough into six biscuits. You can use a round biscuit cutter or cut them into squares like I did. Be sure to cut straight down without twisting the cutter.
- Transfer the biscuits to the prepared pan and brush with heavy cream before sprinkling with the turbinado sugar.
- Bake the biscuits for 18-22 minutes until golden brown.
- While the biscuits are cooking, prepare the berry compote. Add all the berries to a bowl and sprinkle with the sugar. Mix to combine.
- For the whipped cream, add the cream, honey, and cardamom to the bowl of a stand mixer or to a large bowl and use a hand mixer. Beat until very fluffy and peaks form.
- When the biscuits are done, split them in half. Spoon some berry compote on the bottom half and add the honey cardamom whipped cream. Add the top half of the biscuit and enjoy with a glass of Pinot Noir from Erath Wines!
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