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Recipe Detail Page
Mixed Berry Shortcake
Summer 2006
The berries in this cake all arrive on the market within days of each other. Use your favourite ones or mix the freshest ones available
Serves 8
Shortcake
2 cups (500 mL) flour
Pinch salt
½ cup plus 2 tbsp (125 mL plus 25 mL) butter, cubed
2 egg yolks
½ cup (125 mL) icing sugar
Filling
1 cup (250 mL) whipping cream
1 tsp (5 mL) vanilla essence
¼ cup (50 mL) icing sugar
4 cups (1 L) mixed berries, raspberries, blueberries, blackberries
Extra icing sugar for dusting
1. Place flour and salt in a food processor and pulse to blend. Add butter and pulse until mixture resembles fine breadcrumbs. Whisk the egg yolks with ½ cup (125 mL) icing sugar and pour onto the flour. Pulse just until the mixture starts to form a ball. Divide the pastry in 2, flatten, wrap in plastic and refrigerate for 30 minutes.
2. Preheat the oven to 350°F (180°C).
3. Roll out the pastry on wax paper into two 9-inch (23-cm) rounds ¼-inch (5- mm) thick. Using the paper, carefully transfer them onto 1 large or 2 regular baking sheets, removing the paper. Bake the pastry for 20 minutes or until lightly golden. Remove them from the oven and cut 1 round into 8 wedges. Leave the pastry rounds to cool on the baking sheet(s).
4. Whip the cream and vanilla with 1 tbsp (15 mL) icing sugar until firm, and then refrigerate. Toss the berries with the remaining 3 tbsp (45 mL) icing sugar.
5. One hour before serving, fold the fruit and all the juices into the whipped cream. Slide the uncut pastry round onto a serving dish and spread the fruit and cream mixture over it. Dust pastry wedges with icing sugar and place them on top of the fruit and cream mixture.
Serves 8
