These Lo-Fat Summer Berry Shortcakes offer a lighter take on the classic American dessert without sacrificing flavor. The tender, cake-like biscuits are made with a blend of all-purpose and cake flour, enriched slightly with reduced-fat cream cheese for moisture and richness. They are paired with a vibrant berry filling featuring fresh raspberries and blackberries macerated in sugar and a splash of framboise or kirsch for depth. This dish is perfect for warm summer afternoons, potlucks, or a light weekend brunch. The balance of tart berries and sweet, airy shortcakes creates a refreshing treat that feels indulgent yet mindful. Serve immediately for the best texture, enjoying the contrast between the warm biscuit and the cool, juicy fruit topping.
Lo-Fat Summer Berry Shortcakes With Vanilla Sauce
Description
These Lo-Fat Summer Berry Shortcakes offer a lighter take on the classic American dessert without sacrificing flavor. The tender, cake-like biscuits are made with a blend of all-purpose and cake flour, enriched slightly with reduced-fat cream cheese for moisture and richness. They are paired with a vibrant berry filling featuring fresh raspberries and blackberries macerated in sugar and a splash of framboise or kirsch for depth. This dish is perfect for warm summer afternoons, potlucks, or a light weekend brunch. The balance of tart berries and sweet, airy shortcakes creates a refreshing treat that feels indulgent yet mindful. Serve immediately for the best texture, enjoying the contrast between the warm biscuit and the cool, juicy fruit topping.Ingredients
Directions
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In a medium bowl, combine the fresh raspberries, blackberries, 1/3 cup granulated sugar, and the framboise or kirsch.
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Let the berry mixture stand at room temperature, stirring occasionally, for 30 minutes to 1 hour to macerate.
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Lightly oil a baking sheet or coat it with nonstick spray.
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In a large mixing bowl, whisk together the all-purpose flour, cake flour, 1/4 cup granulated sugar, baking powder, baking soda, and salt.
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Using a pastry blender or your fingers, work the reduced-fat cream cheese into the dry ingredients until the mixture resembles coarse meal.
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In a separate glass measuring cup, combine the buttermilk, canola oil, and vanilla extract.
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Make a well in the center of the dry ingredients and pour in the wet mixture.
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Stir with a fork until just combined; do not overmix, as the dough should remain slightly sticky.
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Turn the dough out onto a lightly floured surface.
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Gently pat the dough into a circle approximately 3/4-inch thick.
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Using a floured 3- to 3 1/2-inch round cutter, cut out the shortcakes.
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Place the cut shortcakes on the prepared baking sheet, spacing them slightly apart.
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Gather the dough scraps, gently press them together, and re-cut to form additional shortcakes if possible.
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Bake for 12 to 15 minutes, or until the tops are lightly golden.
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Remove from the oven and let cool slightly on the baking sheet.
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Split the shortcakes horizontally and top with the macerated berry filling.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 382.3kcal
- % Daily Value *
- Total Fat 5.4g9%
- Saturated Fat 2.0g10%
- Cholesterol 7.0mg3%
- Sodium 1433.4mg60%
- Total Carbohydrate 75.6g26%
- Dietary Fiber 5.7g23%
- Sugars 21.4g
- Protein 8.2g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
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