Woodford Reserve Kentucky Bourbon Trail Berry Shortcake is perfect for your Derby party

Ouita Michel, courtesy of Woodford Reserve
Woodford Reserve Kentucky Bourbon Trail Berry Shortcake

About the recipe

This slightly boozy cake has bourbon in the batter, the glaze, the whipped cream and the berries. It's truly a bourbon bonanza. As such, this is more of an adults-only dessert for your Kentucky Derby party (or for your Derby-themed Mother's Day brunch). 

Looking for a strawberry shortcake that's more appropriate for teetotalers and children? We've got you right here


For the cake:

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

For the glaze:

4 tablespoons or ½ stick butter

¾ cup sugar

¼ cup Woodford Reserve Bourbon

Dash vanilla

For the berries:

1 quart strawberries, capped and sliced

1 pint blueberries

2 tablespoons sugar

Splash of bourbon

For the Woodford whipped cream:

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


For the cake: Preheat oven to 350 degrees. Grease a 10-inch 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   

For the glaze: 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.

For the berries: 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.

For the Woodford whipped cream: Combine the Woodford and sugar together in a small saucepan 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.  

To serve: Slice the glazed cake and top with some of the berries and whipped cream.