Welcome to our kitchen! Today, we’re preparing Red White & Berry Shortcakes, a delightful dessert perfect for summer gatherings. This recipe combines tender poppy seed shortcakes with fresh strawberries, blueberries, and a luscious mascarpone whipped cream. Let’s get started!
Ingredients
For Shortcakes:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon poppy seeds
- Zest of 1 lemon
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, grated
- 3/4 cup buttermilk, plus extra for dusting
For Fruit:
- 1 pint fresh strawberries, diced small
- 1 pint fresh blueberries
- 4 tablespoons granulated sugar, divided
- Juice of 1 lemon
For Whipped Cream:
- 1/2 cup mascarpone cheese
- 3/4 cup heavy cream
- 3 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
Making the Shortcakes:
- Preheat oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare dry ingredients: In a large bowl, whisk together the flour, baking powder, poppy seeds, lemon zest, and salt.
- Cut in butter: Using a pastry cutter or your fingertips, cut in the grated cold butter until the mixture resembles coarse crumbs.
- Add buttermilk: Pour in the buttermilk and stir until the dough just comes together. Be careful not to overmix.
- Form dough: Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 1 inch thick.
- Cut out shortcakes: Using a round biscuit cutter or glass, cut out circles of dough. Place them on the prepared baking sheet. Gather and re-roll any scraps to cut more shortcakes.
- Bake: Bake in the preheated oven for 15-18 minutes, or until the shortcakes are golden brown. Remove from oven and let them cool on a wire rack.
Preparing the Fruit:
- Mix fruit: In a bowl, combine the diced strawberries, blueberries, 2 tablespoons of granulated sugar, and lemon juice. Stir gently to combine. Let it sit for about 10 minutes to allow the flavors to meld.
Making the Whipped Cream:
- Whip mascarpone and cream: In a mixing bowl, combine the mascarpone cheese, heavy cream, remaining 1 tablespoon of granulated sugar, and vanilla extract.
- Whip until soft peaks form: Using an electric mixer or whisk, beat the mixture until soft peaks form. Be careful not to overwhip.
Assembling the Shortcakes:
- Slice shortcakes: Slice each cooled shortcake horizontally in half.
- Add fruit and cream: Spoon a generous amount of the macerated fruit onto the bottom half of each shortcake. Top with a dollop of mascarpone whipped cream.
- Top with second half: Place the top half of the shortcake over the whipped cream.
- Serve: Garnish with additional berries and a dusting of powdered sugar if desired. Serve immediately and enjoy!
Cooking Notes
- Butter Tip: Grating cold butter ensures it mixes evenly into the dough, creating a flaky texture.
- Handling Shortcake Dough: Handle the dough gently to avoid tough shortcakes. Pat rather than knead the dough.
- Macerating Fruit: Allowing the fruit to sit with sugar and lemon juice enhances its flavor and creates a juicy topping.
Variations
Lemon Twist:
- Add a splash of lemon juice or lemon zest to the whipped cream for a tangy twist.
Mixed Berry Variation:
- Use a combination of raspberries, blackberries, and strawberries for a diverse berry flavor.
These Red White & Berry Shortcakes are a celebration of summer’s best flavors. With tender poppy seed shortcakes, juicy berries, and creamy mascarpone whipped cream, they’re sure to impress your family and friends. Enjoy making and indulging in this delicious dessert!
Frequently Asked Questions (FAQs)
1. Can I make the shortcakes ahead of time?
Yes, you can bake the shortcakes in advance. Store them in an airtight container at room temperature for up to 1 day. Warm briefly in the oven before serving.
2. Can I use frozen berries?
Fresh berries are recommended for their flavor and texture. If using frozen berries, thaw and drain them well before mixing with sugar and lemon juice.
3. What can I substitute for buttermilk?
You can substitute buttermilk with a mixture of plain yogurt and milk (1:1 ratio), or with milk mixed with 1 tablespoon of lemon juice or vinegar.
4. How should I store leftover shortcakes?
Store leftover assembled shortcakes (without cream) in the refrigerator, covered, for up to 1 day. Add whipped cream just before serving.
5. Can I use whipped cream from a can?
For best results and flavor, it’s recommended to use freshly whipped cream for this recipe. However, canned whipped cream can be used as a quick alternative.
Enjoy creating and savoring these Red White & Berry Shortcakes! Happy baking!
