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