Brown Sugar Shortcakes with Berry Compote
From Carrie Morey's Hot Little Suppers cookbook
Ingredients
- • 2 bags of Shortcake Mix
- • 1 ½ cup dark brown sugar
- • 10 oz butter, divided
- • 1 ¼ cup whole milk
- • 3 tsp vanilla extract
- • 1lb mixed berries, frozen or fresh
- • Juice of a lemon
- • Whip cream, optional
One of my favorite seasonal desserts is a Strawberry Shortcake. There is nothing better than fresh produce, light whipped cream, and a tender, down-pillowy shortcake biscuit. I’ve taken all of my favorite elements of a Strawberry Shortcake and created a similar seasonal treat that is perfect for fall and winter! Introducing: Brown Sugar Shortcakes with Berry Compote.
These shortcakes have a richer, deeper flavor thanks to the dark brown sugar that is incorporated into the dough. It gives the end product a slightly caramelized flavor; plus, the crispy outside and tender inside makes for the best balance of textures. The rich flavor of the biscuit pairs perfectly with the seasonal fruit compote that I whipped up! These Brown Sugar Shortcakes with Berry Compote would be a fantastic addition to your Thanksgiving dessert spreads – I’m looking out for all of those non-pie lovers with this one!
Make the compote and biscuits ahead of time to save stress day-of for holidays or dinner parties. Simply wrap the biscuits in foil and reheat until warmed through, and then serve it all together and enjoy!
Instructions:
- Preheat your oven to 400ºF.
- In a large mixing bowl, add the Shortcake Biscuit Mix. Set aside 1 cup of flour in a small separate bowl for dusting.
- Add 8 oz of butter in a snapping motion with your fingers. Once your mix is the consistency of grated Parmesan cheese, add in 1 cup dark brown sugar. Mix to incorporate. Then, make a well in your flour mixture and add in 1 cup whole milk and 2 tsp vanilla extract. Gently mix with your hands, combining until the dough is wet and sticky. Be careful not to overwork the dough. If more liquid is needed to absorb the flour, add additional buttermilk a small amount at a time.
- Liberally dust the dough, rolling surface, rolling pin, and cutter with the remaining mix. Flip the dough onto a dusted surface. Roll the dough using a rolling pin until it is 2 inches thick.
- Using a larger 2.5 inch biscuit cutter, punch out the biscuits and place them on a parchment-lined, rimmed baking sheet. Space the biscuit pieces about one inch apart on all sides. Bring the remaining dough back together into a mound. Roll, cut, and place the biscuits in the same manner.
- Melt the rest of the butter and brush the top of each, then sprinkle a pinch of Turbinado sugar on top of each shortcake.
- Bake for 35-40 minutes, rotating the pan halfway through.
- While shortcakes bake, make your compote. In a saucepan, add berries, ½ cup brown sugar, 1 tsp vanilla extract, and lemon juice. Stir together and cook over medium heat until the berries are reduced and a thick, glossy sauce is made, stirring frequently to prevent burning. If needed, burst some of the berries to allow more juices to reduce into the sauce.
- Once the shortcakes are baked, plate the dessert by splitting each shortcake in half. To the bottom half, add a spoonful of the berry compote along with some whipped cream (optional). Top with the other half of the shortcake and spoon a little additional compote over the top. Enjoy!