Drunken Berry Shortcake. Fresh berries are soaked in port wine for several hours or overnight before being served on homemade sweet biscuits with vanilla whipped cream.
It may be the dead of winter here in the far northeast but this Drunken Berry Shortcake was a ray of summer sunshine despite the bleak temperatures outside. A bottle of good port was the inspiration for this recipe, its flavor reminded me of dark cherries and blackberries and I thought it would be a great addition to a trifle or some other luscious dessert.
With not enough time to put together a complicated trifle, I opted instead for quick and simple. I soaked the berries in the port for only a couple of hours before spooning them onto freshly baked drop biscuits with a dollop of vanilla whipped cream.
The berries were so delicious after only that short soak but when I tasted the leftovers the next day they were even better, so if you have the time try soaking the berries overnight.
If you like this recipe you might also want to take a look at our Strawberries & Cointreau Shortcakes Recipe.
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If you like this shortcake, be sure to check out our Strawberry Cake, made with no artificial colours or flavours:
- 1 1/2 cups sliced of quartered strawberries
- 1 1/2 cups blackberries
- 3 tbsp sugar
- 1 cup port wine
- 1 cup flour
- 3 tbsp sugar
- 2 tsp baking powder
- pinch salt
- 1/4 cup very cold butter cubed
- 1 tsp vanilla extract
- 3 ounces buttermilk
- 1 cup whipping cream
- 2 tbsp icing sugar powdered sugar
- 1 tsp pure vanilla extract
In a glass bowl, toss the berries, sugar and port wine together.
Cover with plastic wrap and eave to soak in the fridge for at least a couple of hours or overnight.
Give the berries an occasional toss every hour or so.
This recipe makes about 6 large biscuits.
I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers.
In a food processor, combine the flour sugar, baking powder and salt, then add the cold butter.
Pulse process until this mixture resembles a coarse meal.
Mix together the vanilla extract and buttermilk.
Pour this over the surface of the dry mixture. Toss all together gently with a rubber spatula, only enough to form a dough ball.
Drop by heaping tablespoonfuls onto a parchment lined baking pan.
Bake at 375 degrees F for 20 - 25 minutes or until light golden brown. Baking time will vary depending on the size of your biscuits.
Add the whipping cream, icing sugar and vanilla extract to the bowl of an electric mixer.
Whip together until soft peaks form.
I use rimmed plates as shown in the photo or very shallow bowls to serve the shortcakes, to contain the port and berry jucies.
When serving I like to drain the port off of the berries and pour a little of it on the plate or in the bowl, for a pretty presentation.
I split the biscuits in half horizontally, spoon on a half cup of berries per serving and top with a dollop of vanilla whipped cream before topping with the second half of the biscuit.
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