Woodford Reserve Kentucky Bourbon Trail Berry Shortcake
- ½ pound or 2 sticks butter at room temperature
- 2 cups white sugar
- 4 eggs
- 1 tablespoon Woodford Reserve Bourbon
- Zest of 2 lemons
- 3 cups All Purpose Flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup buttermilk or sour cream
- 4 tablespoons or ½ stick butter
- ¾ cup sugar
- ¼ cup Woodford Reserve Bourbon
- Dash Vanilla
- 1 quart strawberries, capped and sliced
- 1 pint blueberries
- 2 tablespoons sugar
- Splash of bourbon
- ¼ cup of Woodford Reserve bourbon
- ¼ cup of sugar
- 2 cups heavy whipping cream
- Whipped Cream canister with N2O charger or a good old fashioned whisk and bowl
Preheat oven to 350 degrees. Grease a 10" Bundt pan very liberally with butter, then dust with four. Cream the butter and sugar together until fluffy. Add the eggs one at a time, mixing in between each egg. Fold in the lemon zest and the Woodford Reserve. Sift together the flour, salt, Baking powder and baking soda. Fold into the butter and sugar alternating with the buttermilk or sour cream.Bake for 50 minutes or until toothpick comes out clean
Combine the Sugar and Woodford Reserve in a small pan and simmer until sugar has melted. Add the butter and stir together until melted. Add a dash of vanilla. Turn out the cake and soak with the Bourbon butter glaze. Glaze will harden and crystallize.
Place strawberries in a medium bowl and sprinkle sugar over the top. Fold the sugar carefully into the berries and let them sit for 5 minutes. Add the blueberries and bourbon and blend together. Set aside.
Combine the Woodford and sugar together in a small sauce pan and simmer until sugar is dissolved. Cool the Woodford Syrup.Combine with very cold heavy cream. Whip to soft peaks or charge in the whipper. Shake very well before discharging.
Slice the glazed cake, top with some of the Berries and Whipped Cream!