Strawberry Shortcake with Bacon Crumble and Whiskey Infused Cream

1.Preheat the oven to 425°F (220°C).

2.In a large bowl, whisk together flour, granulated sugar, baking powder, and salt for the shortcake.

3.Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.

4.Gradually add the milk to the flour and butter mixture, stirring until just combined. Do not overmix.

5.Turn the dough out onto a floured surface, and gently knead just until the dough comes together. Roll the dough out to about 3/4 inch thickness, then use a biscuit cutter or a glass to cut out shortcake rounds.

6.Place the shortcake rounds on a baking sheet lined with parchment paper, and bake for 12-15 minutes, or until golden brown. Let them cool on a wire rack.

7.While the shortcakes are baking, cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to cool. Once cooled, chop the bacon into small pieces and mix with brown sugar. Set aside.

8.In a bowl, combine the sliced strawberries and granulated sugar. Set aside to macerate.

9.For the whiskey infused whipped cream, beat the heavy cream, whiskey, and powdered sugar in a bowl until stiff peaks form.

10.To assemble, split each shortcake in half horizontally. Spoon a layer of macerated strawberries onto the bottom half, followed by a generous dollop of whiskey whipped cream. Sprinkle with the bacon crumble, then cover with the top half of the shortcake.

11.Repeat the layering for each shortcake. Serve immediately.

Optional For an extra whiskey kick, you can also sprinkle a little whiskey over the strawberries before assembling.