Summer Berry Shortcakes with Vanilla Sauce
From EatingWell: July/August 1997
Fresh-picked raspberries and blackberries spiked with raspberry liqueur make a fabulous filling for slimmed down shortcakes.
- 2 cups fresh raspberries
- 2 cups fresh blackberries
- 1/3 cup granulated sugar
- 2 tablespoons framboise, or kirsch
- 1 cup all-purpose flour
- 1 cup cake flour
- 1/4 cup plus 1 tablespoon granulated sugar, divided
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup reduced-fat cream cheese
- 3/4 cup plus 2 tablespoons buttermilk, divided
- 1 tablespoon canola oil
- 1 teaspoon vanilla extract
- Vanilla Sauce, (recipe follows)
- 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.
- To make & assemble shortcakes: Preheat oven to 425°F. Lightly oil a baking sheet or coat it with nonstick spray.
- 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.
- 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.)
- 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.
- Brush shortcake tops with remaining 2 tablespoons buttermilk and sprinkle with remaining 1 tablespoon sugar.
- Bake shortcakes for 10 to 12 minutes, or until light golden. Transfer to a wire rack to cool slightly.
- 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.
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.
Nutrition Bonus: Folate (30% daily value), Vitamin C (25% dv), Calcium & Fiber (20% dv), Selenium (16% dv).
Carbohydrate Servings: 4
Exchanges: 4 other carbohydrate
More From EatingWell
Ring in the new year with low-calorie recipes from our new issue...
Jump-start your morning with our healthy, low-calorie...
A perfectly ripe avocado is the perfect addition to salads,...
It’s time for the avocado to shake its bad rap: sinfully...
Celebrate the holiday season with low-calorie recipes from our...
Skip the super-greasy fried food and creamy dips and go for...
Make a healthy snack for kids with one of our easy snack...
When you’re watching your diet, snacking healthfully can keep...
Eating healthy snacks is a good way to stave off hunger pangs...
Spaghetti and Meatballs is a classic, comforting Italian...
Having a snack attack? Stock your fridge and pantry with...
Indulge in something sweet with our delicious vegan dessert...
Resolve to eat healthier? No matter how busy you are, get in...
Breakfast is the most important meal—giving you a much-needed...
People who are most successful at losing weight—and keeping...
If you’re in a rush and thinking about skipping breakfast,...
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Preparation/ Technique
- July/August 1997