Star-shaped shortcakes with berries and a drink on the side

Description

This dessert is a modern interpretation of the classic berry shortcake. Cutting cold butter into the flour makes little crumbs of fat that produce light, flaky shortcakes. A light stirring and kneading of the dough makes the flakiest shortcakes.

Shortcakes
  • 2 Cups all-purpose flour, plus more for kneading
  • 1/3 Cup granulated sugar
  • 2 Tablespoons baking powder
  • 1 Tbsp. grated lemon zest
  • 1/2 Tsp. baking soda
  • 1/2 Cup buttermilk
  • 2 Teaspoons raw or coarse sugar crystals
Mixed Berry Sauce
  • 1 Package (16 ounces or 3 cups) Driscoll's Strawberries, hulled
  • 1/3 Cup plus 2 tablespoons confectioners' sugar, divided
  • 2 Tablespoons lemon juice
  • 1 Package (6 ounces or 1 1/3 cups) Driscoll's Blackberries
  • 1 Package (6 ounces or 1 1/4 cups) Driscoll's Blueberries
  • 1 Package (6 ounces or 1 1/3 cups) Driscoll's Raspberries
  • 1/2 heavy cream
Shortcakes
  1. Preheat oven to 400°F. Line a baking sheet with parchment paper or coat with cooking spray. Combine flour, granulated sugar, baking powder, zest and baking soda in a large bowl. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Stir in buttermilk just until dry ingredients are moistened. Place dough on a lightly floured surface. Knead gently 3 to 4 times.

    Pat or roll to 1/2-inch thickness, dusting lightly with flour to prevent sticking.

    Cut 8 stars or circles using a 3 to 4-inch diameter cookie cutter. Place on prepared pan. Moisten tops with water and sprinkle with sugar crystals.

    Bake 12 to 14 minutes or until golden brown. Place cakes on a wire rack to cool.
Mixed Berry Sauce
  1. Blend half strawberries, 1/3 cup confectioners' sugar and lemon juice in a blender until smooth. Slice and reserve remaining strawberries to serve with shortcakes. Whip heavy cream and remaining 2 tablespoons confectioners' sugar until soft peaks form.
To Serve
  1. Using a serrated knife, cut shortcakes in half horizontally. Place bottom halves on dessert plates. Top each with a dollop of whipped cream. Surround with blackberries, raspberries and blueberries. Drizzle with 1 to 2 tablespoons strawberry sauce, sliced strawberries and add shortcake top. Pass remaining sauce.
Calories 414
Total Fat 20.57 g
Saturated Fat 12.47 g
Cholesterol 64.27 mg
Sodium 291 mg
Total Carbohydrates 54.37 g
Dietary Fiber 5.09 g
Protein 5.56 g