Summer Berry Shortcakes with Vanilla Sauce

Summer Berry Shortcakes with Vanilla Sauce

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From: EatingWell Magazine, July/August 1997

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

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • Berry Filling
  • 2 cups fresh raspberries
  • 2 cups fresh blackberries
  • ⅓ cup granulated sugar
  • 2 tablespoons framboise, or kirsch
  • Shortcakes
  • 1 cup all-purpose flour
  • 1 cup cake flour
  • ¼ cup plus 1 tablespoon granulated sugar, divided
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup reduced-fat cream cheese
  • ¾ cup plus 2 tablespoons buttermilk, divided
  • 1 tablespoon canola oil
  • 1 teaspoon vanilla extract
  • Vanilla Sauce, (recipe follows)


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  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, ¼ 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 ¾ 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 ¾-inch-thick circle. With a floured 3- or 3½-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 information

  • Per serving: 345 calories; 6 g fat(2 g sat); 5 g fiber; 64 g carbohydrates; 9 g protein; 121 mcg folate; 55 mg cholesterol; 34 g sugars; 328 IU vitamin A; 16 mg vitamin C; 209 mg calcium; 3 mg iron; 545 mg sodium; 308 mg potassium
  • Nutrition Bonus: Folate (30% daily value), Vitamin C (27% dv), Calcium (21% dv)
  • Carbohydrate Servings:
  • Exchanges: 4 other carbohydrate

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