Strawberry Shortcakes Are Great. But You Should Make Them Even Better with Booze

Though it’s hard to improve on classic strawberry shortcakes, macerating the berries in a combination of sugar and elderflower liqueur gives an already fragrant fruit a fantastic perfume. For the easiest homemade whipped cream, shake it up in a jar.—Jessica Battilana

Boozy Strawberry Shortcakes

Serves 4

  • 1 pint strawberries
  • 1–2 tbsp sugar
  • 1 oz elderflower liqueur (such as St-Germain)
  • 1 cup whipping cream
  • 1 tbsp confectioner’s sugar
  • 4 prepared shortcakes

Hull the berries and quarter or slice, depending on size. Put in a medium bowl, and the liqueur and 1 tbsp sugar. Toss to combine, then let stand at room temperature for 10 minutes. Taste the berries; depending on their sweetness, you may want to add the additional tablespoon of sugar.

In a quart-size jar (or in a bowl with a handheld mixer), combine the cream and confectioner’s sugar. Shake the jar vigorously until the cream thickens.

Arrange a shortcake on each plate. Spoon some of the strawberry juices onto each shortcake, then top with whipped cream and berries. Serve immediately.

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