TRIPLE BERRY CREAM CHEESE SHORTCAKE

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Triple Berry Cream Cheese Shortcake image

Provided by Valerie Bertinelli

Categories     dessert

Time 2h30m

Yield 6 servings

Number Of Ingredients 18

6 ounces cream cheese, at room temperature
3 tablespoons sugar
1 large egg white
6 cups mixed blueberries, blackberries and raspberries
1/4 cup sugar
1 tablespoon lemon juice
Zest of 1 orange
Whipped cream, for serving
Small fresh mint leaves, for serving
Nonstick cooking spray, for the baking dish
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup sugar
1 teaspoon vanilla extract
1 large egg
3/4 cup whole milk

Steps:

  • For the cream cheese swirl: Mix together the cream cheese, sugar and egg white in a small bowl until smooth.
  • For the berries and cream: Gently toss the mixed berries with the sugar, lemon juice and orange zest in a large bowl. Let stand, gently stirring occasionally, until the sugar has dissolved and the mixture is juicy (some of the raspberries will break down), about 1 hour. Refrigerate until ready to serve.
  • For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch square baking dish with nonstick cooking spray and line the bottom with parchment.
  • Whisk together the flour, baking powder and salt in a medium bowl. In a large bowl, beat together the butter and sugar with an electric mixer until light and fluffy. Beat in the vanilla and egg. Add the flour mixture in 3 batches, alternating with the milk and beginning and ending with the flour. Beat until the flour is just incorporated.
  • Spoon the batter into the prepared baking dish and smooth with an offset spatula. Add big dollops of the cream cheese mixture all over the surface and use a small spoon to swirl it in slightly, then smooth the top again.
  • Bake the cake until a wooden toothpick inserted into the center comes out clean, about 30 minutes. Cool the cake in the baking dish for 10 minutes, then remove and cool it completely, cream cheese-side-up.
  • Cut the cake into squares and serve topped with the berries. Add a dollop of whipped cream. Garnish with the mint.

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