Short Toss Shortcake With Boozy Whipped Cream – Saturday Sips
This week’s boozy concoction….isn’t a drink at all, but a batterymate in a knockout confection that’s sure to please fans. Liquor-infused whipped cream is easy to make as long as you have a mixer. Doing it by hand is possible, but it might put you on the 10-IL if you aren’t properly conditioned to do so. Don’t get excessive with your alcoholic additive – too much and you’ll overpower what you’re pairing it with and prevent the cream from clotting into whipped cream.
16 oz. of cold heavy whipping cream
2 tablespoons lemoncello
1/2 cup powdered sugar
Dump everything into a mixer and beat until it looks like whipped cream. Usually about three minutes. Don’t overbeat, or let the cream get too warm, otherwise you’ll make butter! We used Nardini Acqua di Cedro, but you absolutely don’t have to use pricy liquor to get excellent results.
Our boozy whipped cream is paired with traditional shortcake, sugared strawberries, and currants.
3 cups flour
1/4 cup white sugar
2 Tablespoons baking powder
1 teaspoon salt
3/4 cup unsalted butter
1 cup buttermilk
2 Tablespoons heavy cream
Combine dry ingredients well. Cut in butter until the mixture resembles course wet sand. Add buttermilk and cream slowley and mix well. Pour into a 10×10 pan. Bake at 425° for 15-18 minutes until golden brown. Allow to cool before adding whipped cream.
Shortbread can get heavy quickly, so keep the pieces small and heap with strawberries, currants, and cream to keep light.
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