Tuesday, March 23, 2010

Chambord Strawberry Shortcakes

Ripe strawberries arrived from California! Yay! California, I love you when you ship good fruit.

I went a little crazy with the Chambord Liqueur in this recipe, every element has some, but it doesn’t overpower the flavor. Instead it leaves a slightly perfumed hint of that beautiful black raspberry taste mixed with luscious ripe strawberries, whipped cream, and perfect home-style biscuits.

Chambord Strawberry Shortcakes

Chambord Strawberries
The Chambord flavor doesn’t come through as a liqueur, but it nicely rounds out the sweetness of the strawberries with a pleasing fruity perfume.

2 pounds ripe strawberries, hulled and sliced
1/2 cup granulated sugar, preferably organic
1 tablespoon fresh squeezed lemon juice
3 tablespoons Chambord Liqueur

Several hours before serving shortcakes, place all the ingredients in a bowl, stir to combine, cover and place in the refrigerator to macerate.

Chambord Biscuits
These are rustic looking flavorful biscuits. Perfect for shortcakes.

2 cups unbleached all-purpose flour
3 tablespoons organic sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 stick cold unsalted butter, diced
2/3 cup half and half
2 tablespoons Chambord Liqueur

For Brushing Top
1 tablespoon half and half
1 tablespoon Chambord Liqueur
Organic sugar

1. Set the oven rack in the middle and preheat to 425 degrees. Line an Airbake cookie sheet with parchment paper. Or put two baking sheets together if you don’t have an Airbake.


2. In a food processor, pulse together flour, sugar, baking powder, and salt. Add the diced butter and pulse to pea size pieces. Add the half and half and Chambord and pulse until almost combined. Don’t over work the dough.


3. Dump the dough onto a lightly floured surface and knead lightly four or five times. Pat the dough into a 1 inch thick rectangle and slice into 6 squares. Place the dough on the parchment two inches apart.


4. Stir together 1 tablespoon half and half and 1 tablespoon Chambord. Brush the biscuit tops and sprinkle lightly with sugar.


5. Place the biscuits in the oven and bake for 13 to 15 minutes or until golden on top. Remove from the oven and set on a cooling rack until ready to assemble shortcakes.

Makes 6 large shortcakes.


Chambord Whipped Cream
2 cups very cold heavy cream
1/3 cup powdered sugar
3 tablespoons Chambord Liqueur
Small pinch of salt

With a hand mixer or stand mixer, beat the heavy cream until soft peaks start to form. Add the powdered sugar, Chambord, and salt and continue to beat until whipped cream constancy. (Don’t overbeat or you’ll have some strange sweet butter on your hands.)

To assemble Chambord Strawberry Shortcakes
Stir the bowl of strawberries. Slice biscuits in half and place one per person on a plate. Spoon on lots of strawberries and dollop with whipped cream. Top with matching biscuit half. Drizzle with a little Chambord if you'd like.

Recipe & photograph by Laura Flowers


25 comments:

Betty said...

wow u really have used the liquor in every element but - i love chamboard its a great liquer!

Start with a happy Red Head from Texas...... said...

This is amazing! Chambord is a favorite of mine - and with strawberries - perfect! Thanks for sharing this - it's a keeper!
Susan

Mimi said...

Love those strawberries. Your strawberry shortcake sounds fantastic and I think you need to serve it with a small glass of chambord.
Mimi

Ciao Chow Linda said...

There's nothing to equal the taste of eating ripe strawberries with a good, crumbly biscuit and you took yours over the top with all that Chambord.

Cristie said...

I love strawberry season. Any more it seems like we can get good strawberries almost year round, but I have some California berries in my fridge tonight that were oh so tasty with dinner. Great post!

Veronica M. said...

I've never made strawberry shortcake b/c using a biscuit (even a sweet one with chambord) doesn't appeal but I'd like to use this recipe with pound cake---I love what you did with the chambord and it looks so pretty sitting behind the plate in the photo.

Memória said...

This dessert looks beautiful!

notyet100 said...

yummy tis must have tasted

shaz said...

Sounds fabulous. I don't think I've ever had Chambord before, good reason to go search for some. Very pretty shortcakes too.

Dawn said...

You're killin me with all these desserts! How did you know Strawberry Shortcake is another one of my favs? We must think alike. ;)

Fallon said...

Chambord is great! This dessert is beautiful and I wish I could have a bite ;)

Ciao Chow Linda said...

Yes, you can of course re-blog those parmesan almond crackers. You can also be my honorary adoptee!

Cathy said...

Well, you've done it! You've taken a classic dessert to a completely new level. I always serve shortcake for Easter and will surely use your recipe this year. I'm imagining the sweet strawberry syrup with the taste and aroma of Chambord. We just may skip dinner and go straight for the dessert.

redmenace said...

Is it time for strawberries? How exciting!!!! Thank you for posting this. You give me such inspiration!

Joy said...

OMG you have used all the items I love, strawberries, chambord, and whip cream. It looks great!

Stella said...

All I have to say is 'YUM'!

Gulmohar said...

Wow..wonderful strawberry shortcakes

Jackie said...

Wow, this looks great!!!! Overboard on the chamboard, eh??? Well, good girl...I didn't see any typos. lol
Take care,
Jackie

bunkycooks said...

Chambord! You are my kind of gal! ;) Shortcakes remind me of Summertime! I am so happy it will be here soon. Looking forward to meeting you in May!

Valen said...

This looks so good, I've been thinking about making strawberry shortcake!

Sue Sparks said...

I am so happy it's strawberry season(and it's earlier here this year)! I went to the stand the other day where they pick the berries right from the field behind them:)
So many possibilities!!! Your shortcake looks delicious!

2 Stews said...

You just can't get too much of a good thing if it is subtle and enhances what it's in. Strawberry season is in June here, but the Chambord may give the strawberries the nudge they need now.

Thanks Laura.

thedabble said...

I made shortcake recently but I need to try the Chambord version. This sounds amazing!

Diana's Cocina said...

This is one of my all time summer favorites! I love it!!

Xiaolu said...

Those strawberries look so succulent, and I can imagine the Chambord tastes amazing with these berries and shortcakes. Really enjoying the darker setting to this photo and the liqueur bottle is so pretty :).

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