It’s getting close to summer, which means my refrigerator is stocked with fresh berries and my smoothie game has been on point. I even planted a couple of strawberry bushes this year, though so far I’ve only harvested about three. You’re going to need a lot more than that to make this adult take on strawberry shortcake, which is layered with soft brown sugar biscuits, juicy marinated strawberries, and sweetened whipped cream. Oh, and did I mention there’s booze in it? 😉
This dessert combines the flavors of Strawberries Romanoff with the presentation of strawberry shortcake. If you’re unfamiliar with the former, Strawberries Romanoff is a classic dessert that features fresh strawberries covered with a deliciously creamy sauce made from sour cream, brown sugar, a bit of cinnamon, and an orange flavored liqueur such as Grand Marnier.
Obviously, in order to give it a strawberry shortcake twist it needed some cake! No worries though, these brown sugar biscuits are a breeze to throw together and are so delicious you’ll want to eat them all on their own. The strawberries were allowed to macerate in some sugar and a splash of Grand Marnier, then the whole thing was put together with some freshly whipped cream flavored with even more brown sugar and Grand Marnier. Some may call it overkill; I call it delightful. 🙂
I recommend assembling this dessert right before serving. Since the biscuits contain butter they will firm up quite a bit in the refrigerator. You don’t want that. You want your spoon to easily glide through each delectable layer so that you can join me in strawberry shortcake heaven.
Remember to scroll down for the full printable recipe!
To begin, hull and slice a one-pound container of strawberries, the juicier the better. This recipe is enough to make 4 extra-large desserts with two layers each (served in oversized mugs). However, if you make smaller biscuits you can certainly make 6-8 smaller versions.
To your freshly sliced strawberries and a couple tablespoons of white sugar and a tablespoon (or more, if inclined) of Grand Marnier. Give it a stir and set it aside. I recommend doing this step first since the sugar will coax the strawberries to release their magnificent juices and you’ll be left with a delicious sauce to adorn the biscuits with.
It shouldn’t take more than 30 minutes to make these biscuits from start to finish. It’s as easy as combining the dry ingredients in a bowl . . .
Cutting in the butter until only pea-sized chunks remain. . .
Then stirring in the liquid.
You may feel that you haven’t added enough liquid to saturate the mixture. Before you add any more, try to get in there with your (squeaky clean and floured) hand to work it all together. If it really doesn’t want to come together you can add an extra splash of cream, just keep in mind that a little bit goes a long way and overworking your dough too much will produce a dense biscuit.
Now divide the dough into patties, brush on more cream, and sprinkle with a bit more brown sugar (because why not). Since I was making 4 desserts I went ahead and made 8 biscuits.
Bake for approximately 10-12 minutes, or until the bottoms are golden brown. Obviously, if you’ve opted to make smaller biscuits you’ll need to check on them a lot sooner. The bottoms are really the key here, since they will remain quite soft in the oven and only firm up a bit after cooling.
Now for the cream: Whip it to soft peaks, add in a couple tablespoons of brown sugar, then whip to stiff peaks. I actually over-whipped mine a bit by accident, so remember to keep checking it. You don’t want a bowl of butter on your hands (although brown sugar butter is seriously the bee’s knees)! Lastly, fold in a tablespoon or so of Grand Marnier, to taste.
To assemble, add one of your biscuits to a mug or bowl, then cover with some of that delicious whipped cream. You can just glob it on with a spoon of course, but I was trying to be fancy.
Now spoon on some strawberries. Since they’ve been resting this whole time you should notice that there is much more liquid at the bottom of the bowl than there was at the start. That’s the good stuff, so make sure you drip some of it down the sides of your glass.
Cover with your second biscuit, and do the process again.
And that’s how you do it! Let me know in the comments if you gave it a try. You won’t be sorry you did. 🙂
- 1 lb hulled and sliced strawberries
- 2-3 tbsp white sugar
- 1-2 tbsp orange liqueur, such as Grand Marnier
- 1.5-2 cups of whipping cream (pro tip: buy a pint and whip up whatever is leftover from the biscuits)
- 2-3 tbsp brown sugar
- 1-2 tbsp orange liqueur
- 2 cups (250 g) all purpose flour
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1/2 cup (100 g) brown sugar, packed
- 6 tbsp (3 oz) cold butter
- 1/2-3/4 c cream
- 1 tsp vanilla (optional)
- Hull and slice the strawberries. Stir in sugar and liqueur. Set aside.
- In a bowl, whisk together all of the dry ingredients.
- Cut in the butter until the pieces are no larger than a pea.
- Stir in the cream (and vanilla, if using), using your hands to bring it together if needed.
- Divide into 8 individual patties and place on a lined baking sheet.
- Brush additional cream on each biscuit, then sprinkle with a bit more brown sugar.
- Bake at 375 degrees for approximately 10-12 minutes or until the bottoms are golden brown. Allow to cool completely.
- Whip the cream to soft peaks.
- Add brown sugar, then whip to stiff peaks.
- Fold in the orange liqueur.
- Add a biscuit to the bottom of a glass or bowl.
- Cover in whipped cream.
- Spoon on fresh strawberries.
- If making smaller biscuits, remember to adjust your baking time!
- For an alcohol free version, feel free to replace the Grand Marnier with orange juice since orange extract also has alcohol in it.