Berry Shortcakes w/ Almond Whipped Cream

Berry Shortcakes w/ Almond Whipped Cream


Berries: 1/2 cup Torani Blackberry syrup

3 pints berries (strawberries, raspberries, blueberries, and/or blackberries)

Shortcake: 2 cups flour

1/2 tsp. salt, 1 Tbsp. each sugar, baking powder

8 Tbsp. butter, chilled and cut into pieces

3/4 cup heavy cream

Almond Whipped Cream: 1/4 cup Torani Almond (Orgeat) syrup

3 cups whipping cream


Click print to see all instructions. Preheat the over to 450 F. Slice the strawberries and mix with the rest of the berries and the Blackberry syrup. Set aside. Mix the flour, salt, baking powder, and sugar in a food processor. Add the butter and pulse until the mixture resembles cornmeal. While pulsing, add all but 1 tablespoon of cream. Turn out onto a floured surface and press the dough together. Roll out to a thickness of 1/2 inch and cut circles with a biscuit cutter Brush the tops with the remaining cream and bake for 10 to 12 minutes, or until golden brown. To serve, whip the whipping cream to soft peaks and mix in the Almond (Orgeat) syrup. Split the biscuits and fill with the berries and the flavored whipped cream.