Summer Berry Shortcakes With Vanilla Sauce

This classic summer dessert features tender, flaky shortcakes that are lightly sweetened and baked to a golden perfection. The star of the dish is the vibrant berry topping, where fresh raspberries and blackberries macerate with sugar and a splash of framboise or kirsch, releasing intense juices and aromatic flavors. The shortcakes themselves benefit from a blend of all-purpose and cake flour, along with a touch of cream cheese for richness and tenderness. Served warm or at room temperature, these shortcakes offer a delightful contrast between the crisp exterior and soft interior.

Cooking Method: Baking

Cuisine: American

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 3

Calories: 382.3

Dietary: Vegetarian

Description

This classic summer dessert features tender, flaky shortcakes that are lightly sweetened and baked to a golden perfection. The star of the dish is the vibrant berry topping, where fresh raspberries and blackberries macerate with sugar and a splash of framboise or kirsch, releasing intense juices and aromatic flavors. The shortcakes themselves benefit from a blend of all-purpose and cake flour, along with a touch of cream cheese for richness and tenderness. Served warm or at room temperature, these shortcakes offer a delightful contrast between the crisp exterior and soft interior.

Directions

1
In a large bowl, gently toss together the raspberries, blackberries, 1/3 cup sugar, and framboise (or kirsch).
2
Let the berry mixture stand at room temperature for 30 minutes to 1 hour, stirring occasionally, to allow the berries to macerate and release their juices.
3
Preheat oven to 425°F (218°C).
4
Lightly oil a large baking sheet or coat it with nonstick spray.
5
In a large mixing bowl, whisk together the all-purpose flour, cake flour, 1/4 cup sugar, baking powder, baking soda, and salt.
6
Using a pastry blender or your fingertips, cut the softened cream cheese into the dry ingredients until the mixture resembles coarse meal.
7
In a separate glass measuring cup, whisk together 3/4 cup buttermilk, canola oil, and vanilla extract.
8
Make a well in the center of the dry ingredients and pour in the wet mixture.
9
Stir with a fork until the dough is just combined; it will be slightly sticky. Do not overmix.
10
Turn the dough out onto a lightly floured surface.
11
Gently pat the dough into a circle about 3/4-inch thick.
12
Using a floured 3-inch or 3 1/2-inch round cutter, cut out shortcakes and place them on the prepared baking sheet.
13
Gather any dough scraps, gently pat them out again, and cut additional shortcakes.
14
Brush the tops of the shortcakes with the remaining 2 tablespoons of buttermilk.
15
Bake for 10 to 12 minutes, or until the shortcakes are golden brown on top and sound hollow when tapped on the bottom.
16
Remove from oven and let cool on a wire rack for a few minutes.
17
To serve, split each shortcake horizontally. Fill with a scoop of vanilla ice cream or whipped cream, then top generously with the macerated berry mixture.

Nutrition Facts

Servings 3 cups

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.

Read it online: https://www.chefs-mate.com/recipe/summer-berry-shortcakes-with-vanilla-sauce/