summer berry shortcakes with vanilla sauce

How To Make summer berry shortcakes with vanilla sauce

• 1

  TO MAKE BERRY FILLING : In a bowl, combine raspberries, blackberries, sugar and framboise (or kirsch).
• 2

  Let stand at room temperature, stirring occasionally, for 30 minutes to 1 hour.
• 3

  TO MAKE & ASSEMBLE SHORTCAKES : Preheat oven to 425°F. Lightly oil a baking sheet or coat it with nonstick spray.
• 4

  In a mixing bowl, whisk all-purpose and cake flours, ¼ cup sugar, baking powder, baking soda and salt, Using a pastry blender or your fingers, cut cream cheese into dry ingredients until mixture resembles coarse meal.
• 5

  In a glass measuring cup, combine ¾ cup buttermilk, oil and vanilla. 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 over-mix,)
• 6

  Turn dough out onto a lightly floured surface. Gently pat into a ¾-inch-thick circle.
• 7

  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.
• 8

  Brush shortcake tops with remaining 2 tablespoons buttermilk and sprinkle with remaining 1 tablespoon sugar.
• 9

  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.
• 10

  Set bottoms on dessert plates. Spoon on berry filling and vanilla sauce. Set tops on at an angle. Serve immediately.
• 11

  Makes 8 servings
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