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The combination of fresh blueberries, raspberries, and strawberries and the touch of honey make this summertime shortcake recipe special. If you have a bumper strawberry crop, here are more ways to use them.
Ingredients
- 3 cups fresh blueberries, raspberries, and/or sliced strawberries
- 2 tablespoons sugar
- 1-1/2 teaspoons balsamic vinegar (optional)
- 1/3 cup rolled oats
- 1 cup whole wheat pastry flour or all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup low-fat buttermilk
- 2 tablespoons cooking oil
- 1/2 teaspoon frozen orange juice concentrate, thawed
- 1/4 cup low-fat ricotta cheese
- 2 teaspoon honey
- Orange peel curls (optional)
- Fat-free milk
Directions
- 1Toss berries with the 2 tablespoons sugar in a medium bowl. If desired, toss with vinegar. Cover and let stand at room temperature for 1 hour or until a syrup forms.
- 2Meanwhile, preheat oven to 425 degrees F. Place oats in a blender container or food processor bowl. Cover and blend or process until fine.
- 3Transfer oats to a medium mixing bowl. Stir in the flour, the 1 tablespoon sugar, baking powder, baking soda, and salt. Make a well in the center of the dry ingredients. Add buttermilk and oil all at once. Using a fork, stir just until dough clings together.
- 4Turn the dough out onto a lightly floured surface. Quickly knead the dough by gently folding and pressing for 10 to 12 strokes. Pat or lightly roll the dough into a 6-inch square. Cut into four 3-inch stars of other desired shapes with cookie cutters. Place on an ungreased baking sheet. Brush lightly with milk.
- 5Bake for 10 minutes or until golden brown. Remove shortcakes from baking sheet; cool on a wire rack for 10 minutes.
- 6Meanwhile, in a small bowl combine ricotta cheese, honey, and orange juice concentrate. Beat with a fork until smooth. Cover and chill until needed or up to 24 hours.
- 7To serve, split warm shortcakes in half. Place shortcake bottoms on dessert plates. Top each with some of the berry mixture. Add shortcake tops and remaining berries. Dollop with Honeyed Ricotta. If desired, garnish with orange peel curls. Serve immediately. Makes 4 servings.
- 8Make-Ahead Tip: You can make the shortcakes a day ahead. After they cool, seal them in an airtight container and store at room temperature.
Recipe Source
More great recipes, menus and cooking tips at Better Homes and Gardens
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Browse Recipe
- Main Ingredient: fruit
- Category: dessert
- Specialty Collections: make ahead, low sodium
- Cuisine: american
- Cooking Method: food processor, blender
- Source: Better Homes and Gardens
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23 USER REVIEWS
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awsome XD cant wait to try and cook this lol XD it looks good XD
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Fuggin' Awesome!
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sounds like an easy,fast acrumptious desert thank more PLEASE
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love it am frm nigeria
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WOW Yummmy!
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