Blackberry Cinnamon Shortcakes
Created by ellie on October 20, 2024
- Servings: 6
- Prep Time: 4h
- Cook Time: 0m
- Recipe #43806
Ingredients
- 4 cups blackberries
- 1 1/2 cups sugar
- 1 1/2 teaspoons vanilla
- 1/2 cup blackberry brandy (cassis)
- 1/4 cup water
- 2 cups heavy cream
- 3/4 cup Mexican crema
- 6 Cinnamon shortcakes (see above for link)
- 1 cup Cajeta Carame (see above for link)
- 6 sprigs mint, optional
How to Make
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Step 1: In a bowl toss berries with one cup sugar, 1/2 teaspoon vanilla, the brandy and the water; cover with plastic wrap and let sit at room temperature for at least 3 hours.
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Step 2: In an electric mixer whip cream to soft peaks and then add 1/2 cup sugar, the crema and 1 teaspoon vanilla and beat again until firm peaks are formed. Refrigerate.
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Step 3: Cut the cooled shortcakes in half and place bottom half on desert plates; pour the berry brandy juice over shortcake; and then scoop blackberries on top of shortcake and cover with the whipped cram and then cover with the top half of the shortcakes. With plastic squeeze bottle draw the cajeta carmel in zig zag lines across top of shortcake and then garnish with mint sprig if desired.