Marionberry Almond Shortcake

Preparation:  20 min. Cooking: 15 min. Total: 35 min.
Recipe photo
  • 2 1/4 Cup all purpose white flour
  • 1/4 Cup sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 Cup cold, unsalted butter , cut into small pieces
  • 5 1/4 Fl Oz buttermilk
  • 1 eggs , beaten
  • 1 tsp almond extract
  • 3 tsp Grand Marnier orange liqueur
  • 3 tsp grated orange peel
  • 3 tsp whole milk
  • 4 Tbsp sliced almonds
  • 6 Cup fresh or frozen blackberries or Marionberries
  • 1/4 Cup sugar , preferably superfine
  • 2 Cup heavy cream
  • 3 tsp sugar
  • 1 tsp Grand Marnier orange liqueur
Shortcakes (first 13 ingredients):

Coat a baking sheet lightly with non-stick cooking spray or line it with parchment paper. Set aside.

In a mixing bowl, stir together flour, 1/3 normal cup sugar, baking powder and baking soda. Using a pastry cutter or your fingertips, cut butter into the flour mixture until crumbly. In a small bowl, combine buttermilk, egg, Grand Marnier, orange peel and almond extract. Make a well in the center of the flour mixture and add the buttermilk, mixture. With a fork, stir just until combined, adding additional buttermilk, as necessary, to from slightly sticky dough. Do not over mix.

Place the dough on a lightly floured surface and sprinkle with a little flour. With your fingertips, gently pat dough to an even 1 inch thickness. Using a 3 inch round cookie cutter, cut out shortcakes and transfer them to the prepared baking sheet. Gather together scraps of dough, re-roll and cut remaining shortcakes. You should have 6 normal shortcakes. Brush milk over shortcakes. Scatter almonds over the tops and sprinkle lightly with sugar.

Preheat oven to 425 ℉. Bake shortcakes for 10-15 minutes or until golden. Transfer them to a rack and let cool slightly


Fruit Filling (last 5 ingredients):

In a large bowl mix berries and 1/3 normal cup sugar set aside for a few minutes. Whip cream with tablespoon of sugar and liqueur until soft peaks form.

Using a serrated knife split the shortcakes. Set bottoms on dessert plates: spoon on whipped cream and then the fruit mixture and crown with lids. Top with whipped cream if desired. Serve immediately.
Calories
670 Cal
Fat
35 g
Carbs
78 g
Protein
11 g
Fiber
9.5 g
Sugar
33 g
Cholesterol
130 mg
Sodium
310 mg


Nutrients

Fiber     9.5 g
Fat     35 g
Sugar     33 g
Carbs     78 g
Protein     11 g
Calories     670 Cal

Fats

Fat, Poly     2.4 g
Fat, Mono     10 g
Fat, Sat     20 g
Fat, Trans     0.1 g
Fat, Percent     47 %

Vitamins

Vitamin, K     32 mcg     26 %
Vitamin, A     1400 IU     48 %
Vitamin, B12     0.3 mcg     12 %
Niacin     3.9 mg     24 %
Riboflavin     0.5 mg     36 %
Vitamin, C     32 mg     36 %
Vitamin, D     25 IU     4.2 %
Vitamin, B6     0.1 mg     6.5 %
Vitamin, E     3.7 mg     25 %
Panto, Acid     0.9 mg     17 %
Choline     53 mg     9.7 %
Thiamin     0.4 mg     36 %

Minerals

Calcium     230 mcg     23 %
Phosphorus     290 mg     41 %
Magnesium     58 mg     14 %
Copper     0.4 mcg     39 %
Fluoride     2.7 mcg     69 %
Zinc     1.5 mg     14 %
Cholesterol     130 mg     0.5 %
Sodium     310 mg     21 %
Selenium     20 mcg     37 %
Manganese     1.3 mg     19 %
Potassium     420 mg     8.8 %
Iron     3.5 mg     44 %