Almond Buttermilk Shortcakes with Marionberry Filling

For breakfast or dessert, serve this recipe for elegant and nutritious Almond Buttermilk Shortcakes with Oregon Marionberry filling. These buttery shortcakes pair perfectly with the rich and tangy Marionberry filling made with frozen Oregon Marionberries. Add this one to your favorite marionberry recipes!

oregon marionberry blackberry almond buttermilk shortcakes recipe image

Ingredients

For the Shortcake

2¼ C all purpose white flour
⅓ C sugar plus 1 tablespoon for sprinkling over biscuits
1½ t baking powder
¼ t baking soda
¼ t salt
½ C cold unsalted butter, cut into small pieces
⅔ C buttermilk
1 beaten egg
1 t almond extract
1 T Grand Marnier
1 T grated orange peel
1 T whole milk
¼ C sliced almonds

For the Marionberry Filling

6 C fresh or thawed frozen Oregon Marionberries or blackberries
⅓ C sugar preferably superfine
1 pint heavy cream
1 T sugar
1 t of Grand Marnier

Preparation

For the Shortcake

Step 1
Preheat oven to 425 degrees F.

Step 2
Coat a baking sheet lightly with non-stick cooking spray or line it with parchment paper. Set aside.

Step 3

In a mixing bowl, stir together flour, 1/3-cup sugar, salt, baking powder and baking soda.

Step 4

Using a pastry cutter or your fingertips, cut butter into the flour mixture until crumbly.

Step 5
In a small bowl, combine buttermilk, egg, Grand Marnier, orange peel and almond extract.

Step 6
Make a well in the center of the flour mixture and add the buttermilk, mixture.

Step 7
With a fork, stir just until combined, adding additional buttermilk, as necessary, to form slightly sticky dough. Do not over mix.

Step 8
Place the dough on a lightly floured surface and sprinkle with a little flour. With your fingertips, gently pat dough to an even 1-inch thickness.

Step 9
Using a 3 inch round cookie cutter, cut out shortcakes and transfer them to the prepared baking sheet.

Step 10
Gather together scraps of dough, re-roll and cut remaining shortcakes to make a total of 6.

Step 11

Brush milk over shortcakes.

Step 12
Scatter almonds over the tops and sprinkle lightly with the remaining 1 Tbsp. sugar.

Step 13
Bake shortcakes for 10-15 minutes or until golden. Transfer them to a rack and let cool slightly.

For the Marionberry Filling

Step 1
In a large bowl mix berries and sugar set aside for a few minutes.

Step 2
Whip cream with tablespoon of sugar and liqueur until soft peaks form.

Step 3

Using a serrated knife split the shortcakes.

Step 4

Set bottoms on dessert plates, then spoon on whipped cream and then the fruit mixture and crown with lids.

Step 5

Top with whipped cream if desired.

Step 6
Serve immediately.