Summer Berry Shortcakes with Vanilla Sauce (Printer-Friendly Version) | Eating Well
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20 minute dinner recipes

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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.



Berry Filling



  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 &amp; 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.
  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.


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