Summer Berry Shortcakes with Vanilla Sauce (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Summer Berry Shortcakes with Vanilla Sauce

http://www.eatingwell.com/recipes/summer_berry_shortcakes_with_vanilla_sauce.html

From EatingWell:  July/August 1997

Fresh-picked raspberries and blackberries spiked with raspberry liqueur make a fabulous filling for slimmed down shortcakes.

8 servings | Active Time: 30 minutes | Total Time: 1 1/4 hours

Ingredients

Berry Filling

Shortcakes

Preparation

  1. To make berry filling: Combine raspberries, blackberries, sugar and framboise (or kirsch) in a bowl. Let stand at room temperature, stirring occasionally, for 30 minutes to 1 hour.
  2. To make & assemble shortcakes: Preheat oven to 425°F. Lightly oil a baking sheet or coat it with nonstick spray.
  3. Whisk all-purpose and cake flours, 1/4 cup sugar, baking powder, baking soda and salt in a mixing bowl. Cut cream cheese into dry ingredients using a pastry blender or your fingers until mixture resembles coarse meal.
  4. Combine 3/4 cup buttermilk, oil and vanilla in a glass measuring cup. Make a well in the dry ingredients. Add wet ingredients and stir with a fork until just combined. (Dough will be slightly sticky; do not overmix.)
  5. Turn dough out onto a lightly floured surface. Gently pat into a 3/4-inch-thick circle. With a floured 3- or 3 1/2-inch cutter, cut out shortcakes and place on prepared baking sheet. Press dough scraps together and repeat to make 8 shortcakes.
  6. Brush shortcake tops with remaining 2 tablespoons buttermilk and sprinkle with remaining 1 tablespoon sugar.
  7. Bake shortcakes for 10 to 12 minutes, or until light golden. Transfer to a wire rack to cool slightly.
  8. To serve, split shortcakes in half with a serrated knife. Set bottoms on dessert plates. Spoon on berry filling and vanilla sauce. Set tops on at an angle. Serve immediately.

Nutrition

Per serving : 348 Calories; 6 g Fat; 2 g Sat; 2 g Mono; 62 mg Cholesterol; 64 g Carbohydrates; 9 g Protein; 5 g Fiber; 523 mg Sodium; 210 mg Potassium

4 Carbohydrate Serving

Exchanges: 4 other carbohydrate