Plum Shortcake with Spiked Chantilly Cream

Plum Shortcake with Spiked Chantilly Cream
Plum Shortcake with Spiked Chantilly Cream
Barbara Kiebel

Plum Shortcake with Spiked Chantilly Cream

A combination of tender shortcake biscuit, fresh summer fruit, and a lightly spiked whipped cream makes for a very adult, very luscious dessert.

Click here to see 7 Summer Shortcake Recipes

6
Servings
481
Calories Per Serving
Deliver Ingredients

Ingredients

For the plum topping

  • 9 ripe plums
  • 4-5 tablespoons sugar
  • 3 Tablespoons water
  • 3 Tablespoons sweet wine, such as a sauvignon blanc dessert wine, or fresh lemon juice, to taste

For the chantilly cream

  • 1 1/2 Cup heavy cream
  • 4-6 tablespoons powdered sugar
  • 2 Tablespoons sweet dessert wine (optional)

For the shortcake biscuits

  • 2 Cups unbleached all-purpose flour, plus more for rolling the dough
  • 1/3 Cup granulated sugar
  • 2 1/2 Teaspoons baking powder
  • 1/4 Teaspoon baking soda
  • 1/2 Teaspoon kosher salt
  • 1/2 Cup cold unsalted butter, cut into 1/2-inch pieces
  • 1 large egg
  • 1/4 cup plus 1 tablespoon heavy cream, plus more as needed
  • 1/4 Cup buttermilk, or regular milk with 1/4 teaspoon lemon juice
  • 1 Tablespoon turbinado or granulated sugar
  • Toasted almonds, for serving

Directions

For the plum topping

Slice 1/3 of the plums and put into a small pan on the stove. Add 3 tablespoons of the sugar and the water and cook on low until the fruit starts to soften, about 5 minutes.

Remove from the heat, add 2 tablespoons of the dessert wine, and continue to simmer the mixture until the syrup thickens, about 1-2 minutes. Taste and add 1 additional tablespoon of sugar, if necessary. Strain the plum syrup through a strainer and discard the solids. Cool.

Cut the remaining plums in half and remove the pits. Slice thinly and toss in a bowl with the remaining dessert wine and 1 tablespoon of sugar. Set aside.

For the chantilly cream

In a large, chilled metal mixing bowl, whip the heavy cream, sugar, and sweet wine, if using, with an electric mixer on low until well blended. Increase the speed to medium-high and whip until soft peaks form. Use immediately or refrigerate, covered, until ready to serve.

For the shortcake biscuits

Position a rack in the center of the oven and preheat the oven to 425 degrees.

Line a large, heavy-duty baking sheet with parchment paper. Combine the flour, sugar, baking powder, baking soda, and salt in the bowl of a food processor and pulse a couple of times to mix. Add the butter and pulse until the mixture resembles coarse cornmeal.

In a small bowl, beat the egg and ¼ cup of the heavy cream with a fork and mix in the buttermilk. Add to the dough in the processor through the feed tube as you pulse until it all comes together (it might still look a little shaggy).

Lightly dust a work surface with flour. Remove the dough from the processor and gently knead it 3 or 4 times on a floured surface. If the dough seems dry and doesn’t form a cohesive mass, work in more cream, 1 teaspoon at a time.

Roll the dough into a ¾-inch-thick disk. With a sharp 2 ½-inch biscuit cutter, press straight down to cut the dough into rounds, and lift straight up to remove (don’t twist the cutter or it will seal the sides of the biscuits and interfere with rising).

Transfer the rounds to the baking sheet. Gather the dough scraps, gently knead them together, re-roll, and cut out more biscuits until you have a total of 6.

Lightly brush the biscuit tops using 1 tablespoon heavy cream and sprinkle with the turbinado sugar. Bake, rotating the baking sheet once, until the biscuit tops are lightly browned, 10-15 minutes. Let the biscuits cool slightly.

Using a serrated knife, split the warm biscuits in half horizontally and transfer the bottoms to 6 dessert plates. Spoon about three-quarters of the macerated plums and the plum sauce evenly over the biscuit bottoms. (It’s OK if some of the fruit spills out onto the plate.)

Top with a generous dollop of whipped cream and cover each with a biscuit top. Spoon more plums and cream over each shortcake. Sprinkle with toasted almonds and serve immediately.

Nutritional Facts

Total Fat
15g
21%
Sugar
7g
8%
Saturated Fat
7g
29%
Cholesterol
39mg
13%
Carbohydrate, by difference
72g
55%
Protein
11g
24%
Vitamin A, RAE
119µg
17%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
211mg
21%
Choline, total
17mg
4%
Fiber, total dietary
2g
8%
Fluoride, F
3µg
0%
Folate, total
140µg
35%
Iron, Fe
4mg
22%
Magnesium, Mg
28mg
9%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
163mg
23%
Riboflavin
1mg
91%
Selenium, Se
30µg
55%
Sodium, Na
225mg
15%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
85g
3%
Zinc, Zn
1mg
13%

Plum Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Plum Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.