Marionberry Almond Buttermilk Shortcakes

These Almond Buttermilk Shortcakes are the tastiest buttery biscuits! They pair perfectly with the rich and tangy Marionberry filling made with frozen Oregon Marionberries. Add this one to your list of favorite breakfast, dessert, or tea time treats!

oregon marionberry blackberry almond buttermilk shortcakes recipe image


For the Shortcake

2¼ Cups all purpose white flour
⅓ Cup sugar plus 1 tablespoon for sprinkling over biscuits
1½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ Cup cold unsalted butter, cut into small pieces
⅔ Cup buttermilk
1 beaten egg
1 teaspoon almond extract
1 Tablespoon Grand Marnier
1 Tablespoon grated orange peel
1 Tablespoon whole milk
¼ Cup sliced almonds

For the Marionberry Filling

6 Cups fresh or thawed frozen Oregon Marionberries or blackberries
⅓ Cup sugar preferably superfine
1 pint heavy cream
1 Tablespoon sugar
1 teaspoon of Grand Marnier


For the Shortcake

Step 1
Preheat oven to 425°F.

Step 2
Coat a baking sheet lightly with non-stick cooking spray or line it with parchment paper. Set aside.

Step 3

In a mixing bowl, stir together flour, 1/3-cup sugar, salt, baking powder and baking soda.

Step 4

Using a pastry cutter or your fingertips, cut butter into the flour mixture until crumbly.

Step 5
In a small bowl, combine buttermilk, egg, Grand Marnier, orange peel and almond extract.

Step 6
Make a well in the center of the flour mixture and add the buttermilk, mixture.

Step 7
With a fork, stir just until combined, adding additional buttermilk, as necessary, to form slightly sticky dough. Do not over mix.

Step 8
Place the dough on a lightly floured surface and sprinkle with a little flour. With your fingertips, gently pat dough to an even 1-inch thickness.

Step 9
Using a 3 inch round cookie cutter, cut out shortcakes and transfer them to the prepared baking sheet.

Step 10
Gather together scraps of dough, re-roll and cut remaining shortcakes to make a total of 6.

Step 11

Brush milk over shortcakes.

Step 12
Scatter almonds over the tops and sprinkle lightly with the remaining 1 Tbsp. sugar.

Step 13
Bake shortcakes for 10-15 minutes or until golden. Transfer them to a rack and let cool slightly.

For the Marionberry Filling

Step 1
In a large bowl mix berries and sugar set aside for a few minutes.

Step 2
Whip cream with tablespoon of sugar and liqueur until soft peaks form.

Step 3

Using a serrated knife split the shortcakes.

Step 4

Set bottoms on dessert plates, then spoon on whipped cream and then the fruit mixture and crown with lids.

Step 5

Top with whipped cream if desired.

Step 6
Serve immediately.