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

Source: EatingWell Magazine, July/August 1997


Recipe Summary test

1 hr 15 mins


Berry Filling


Instructions Checklist
  • 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 degrees 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.

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Nutrition Facts

345 calories; protein 9g; carbohydrates 63.8g; dietary fiber 4.5g; sugars 34g; fat 5.6g; saturated fat 1.8g; cholesterol 54.7mg; vitamin a iu 328.2IU; vitamin c 15.9mg; folate 120.9mcg; calcium 208.7mg; iron 2.7mg; magnesium 32mg; potassium 308.3mg; sodium 545.1mg; thiamin 0.3mg.

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