Recipe from Chef Robin Blair, owner of Cooking with C.A.R.E.
Red, White and Blue Berry Shortcake
- 1 cup (2 sticks) unsalted butter, melted and slightly cooled, plus 2 teaspoons, softened
- 6 large eggs, at room temperature
- 2 tablespoons buttermilk, at room temperature
- 1 2/3 cups granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 pounds berries, rinsed, hulled, and sliced
- 1/2 cup orange-flavored liqueur, plus a little more for drizzling, or orange juice
- 1 1/2 teaspoons orange zest
- 8 ounces cream cheese
- 2 cups heavy cream
- 5 tablespoons confectioners' sugar
- 1 1/2 teaspoons vanilla extract
Preheat the oven to 375 degrees F and grease a 9 by 13-inch glass casserole with the 2 teaspoons of butter and set aside.
Combine the eggs and milk in a large bowl and beat with an electric mixer until frothy. Add 1 1/3 cups of the sugar and continue to beat at high speed until the mixture is quite thick and pale yellow, about 7 to 10 minutes.
Sift together the flour, baking powder, and salt in a medium bowl. Fold this mixture gently into the egg mixture. Gently stir in the melted butter and then transfer the batter to the prepared baking pan and bake in the center of the oven until risen and golden brown, about 30-40 minutes, until a tester comes out clean. Remove from the oven and let cool on a wire rack before proceeding.
Make the topping by combining the berries, 1/3 cup sugar (if needed), 1/2 cup orange liqueur or juice, and orange zest in a large bowl and tossing to combine. Let sit at room temperature for 15 minutes, stirring occasionally, until all sugar is dissolved. Refrigerate, covered, until ready to assemble the dessert.
Make the whipped cream by whipping the cream cheese until soft. Combine with the heavy cream with the cheese and whip until soft peaks form. Add the confectioners' sugar and beat until slightly thickened. Add the vanilla and continue to beat until the mixture nearly forms stiff peaks.
When ready to assemble the dessert, poke holes all over the cake using a cake tester or toothpick. Drizzle cake with a little orange liqueur or juice. Cut the cake into half and top with half the whipped cream mixture and place other half of the cake on top. Add the remaining cream cheese mixture and top with the berries. Serve immediately or refrigerate for up to 1 hour in advance before serving. Makes 12 servings