English Trifle pg 25-27 “Booze Cakes: Confections Spike with Spirits, Wine, and Beer”
By: Krystina Castella and Terry Lee Stone Quick Books, Philadelphia. 2010
Buttermilk Brandy Shortcake
2 c. all purpose flour
1/4 c. sugar
3 tsp baking powder
1/2 tsp salt
5 1/2 tbsp. unsalted butter
3/4 c. buttermilk
2 eggs, beaten
1 tsp vanilla extract
3 tbsp. brandy
Three Berry Filling
1 c. strawberries, sliced
1 c. raspberries
1 c. blueberries
3/4 c. sugar
1/2 c. lemon juice
2 c. heavy cream
3 tbsp. confectioners’ sugar
2 tbsp. brandy
1) Preheat oven to 400 degrees Farenheit. Grease and flour one 9 by 13 inch cake pan or shortcake pan.
2) In a bowl, combine flour, sugar, baking powder, and salt. Cut in butter until mixture is crumbly. In a separate bowl, stir together buttermilk, eggs, vanilla, and brandy. Make a well in center of the flour mixture and, all at once, pour in the buttermilk mixture. Mix together with a fork until just moistened. The batter will be lumpy.
3) Spread evenly in the pan. Bake 10 to 15 minutes, or until a knife inserted in the center comes out clean. Place shortcake on a rack and allow to cool completely before cutting it into three equal portions.
4) For the filling: Combine all ingredients in a medium bowl.
5) For the cream: In a mixing bowl, beat cream and sugar on high speed. Add brandy and beat until fluffy. Refrigerate while cake cools.
6) To assemble, layer pieces of cake in individual serving glasses or one large serving bowl (a glass loaf pan is perfect) and spread a large spoonful of brandy cream overtop. Spread a third of the berry filling evenly on top of the cream. Repeat for middle and top layers. Finish with a dollop of cream and a few berries.
I made them into jars because I’m taking these to work for my co-workers. They’re super lucky. Lol. That is my sister’s cat sleeping behind the jars. He’s super fluffy and cuddly.
You can make these with out the Brandy as well, or try substituting another liquor. I do like to play with recipes.
Enjoy Steph- Girl Friday