Summer Berry Shortcakes With Vanilla Sauce

Serving Size : 8
Ingredients

for prepare Summer Berry Shortcakes With Vanilla Sauce

:

Amount	Measure	Ingredient - Preparation Method
BERRY FILLING summer berry shortcakes with vanilla sauce
2	cups	fresh raspberries
2	cups	fresh blackberries
1/3	cup	granulated sugar
2	tablespoons	fiamboise or kirsch
SHORTCAKES summer berry shortcakes with vanilla sauce
1	cup	all-purpose flour
1	cup	cake flour
1/4	cup	granulated sugar - plus 1 tablespoon
2	teaspoons	baking powder
1	teaspoon	baking soda
1/2	teaspoon	salt
1/4	cup	reduced-fat cream cheese
3/4	cup	buttermilk - plus 2 tablespoons
1	tablespoon	canola oil
1	teaspoon	pure vanilla extract

TO MAKE BERRY FILLING: In a bowl, combine raspberries, blackberries, sugar and framboise (or kirsch). Let stand at room temperature, stirring occasionally, for 30 minutes to 1 hour. TO MAKE & ASSEMBLE SHORTCAKES: 1. Preheat oven to 425°F. Lightly oil a baking sheet or coat it with nonstick spray. 2. In a mixing bowl, whisk all-purpose and cake flours, 1/4 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. 3. In a glass measuring cup, combine 3/4 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 overmix,) 4. 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. 5. Brush shortcake tops with remaining 2 tablespoons buttermilk and sprinkle with remaining 1 tablespoon sugar. 6, Bake shortcakes for 10 to 12 minutes, or until light golden. Transfer to a wire rack to cool slightly. 7. 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. Makes 8 servings. 330 calories per serving; 8 grams protein; 6 grams fat (1.9 grams saturated fat); 61 grams carbohydrate; 430 mg sodium; 60 mg cholesterol; 4 grams fiber.

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