Blackberry Bourbon Shortcakes and Whiskey Whipped Cream

For the Bourbon Shortcakes:

Preheat the oven to 425 degrees F.

Combine the flour, baking powder, salt and 1/3 cup sugar in the bowl of your food processor. Pulse a few times, then add the butter cubes. Pulse a few more times until the butter is broken into pea-sized chunks.

Whisk one egg, 1/3 cup cream and 3 Tablespoons of bourbon together, then add it to the bowl of your food processor and pulse it into the dry mixture until the dough just comes together.

Dump the dough onto a floured work surface. Quickly press with your hands until it is 1 ¼- 1 ½ inches thick.

Using a 3 inch cookie cutter cut out 8 shortcakes—try your best to get each of them in one cut. The dough gets tougher the more you play with it.

Lay the dough pieces on a parchment paper lined baking sheet. Brush them with egg white and sprinkle with almonds and turbinado sugar.

Pop them in the oven immediately. The goal is to work fast enough to get them in the oven while the butter is still cold—that’s what creates the light flaky texture.

Bake for 12 minutes, then cool for at least 5 minutes before trying to move them from the pan.

For the blackberries:

Smash one handful of blackberries in a bowl to release the juices. Toss the smashed berries in with the whole berries and 2-3 Tablespoons of sugar. Refrigerate until ready to use.

For the Whiskey Cream:

Wipe out the food processor bowl, then add the remaining 2 cups cream, 3 Tablespoons bourbon and 3 Tablespoons sugar. Puree the mixture until the desired consistency is reached. Stir to make sure the loose cream on the bottom is whipped.

To Serve: Crack open the shortcakes and top the bottom half with berries and cream, then add the top half of the shortcake. And dive in!