Servings: 8
I ngredients :
For Sauce:
1 pint strawberries, cleaned, hulled and halved
½ pint (1 cup) raspberries
2 cups sweet cherries, pitted
¾ cup sugar, or to desired sweetness
3 tablespoons kirsch or another liqueur (optional)
For Shortcake:
2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
6 tablespoons unsalted butter, cut into pieces
1 cup ( 8 ounces) Wisconsin Ricotta Cheese
²/³ cup milk
1 tablespoon sugar
Sweetened whipped cream
Ricotta Shortcake with Berry-Cherry Sauce
Directions :
Preheat oven to 425°F.
Combine fruits in bowl. Toss with sugar and liqueur, if using. Set aside. Stir occasionally.
Sift flour, sugar, baking powder and salt together. Place in food processor work bowl; pulse several times. Add butter, process 3 to 4 pulses. Add Ricotta; pulse 5 to 6 times to crumble. With processor running, slowly add milk. Process about 5 seconds until ingredients are well-combined.
Turn dough out onto center of buttered and floured baking sheet. Roll (or pat) into 7-inch flat circle, 1 3/4 inches thick. Sprinkle surface with 1 tablespoon sugar. Bake 25-30 minutes. Cool on baking sheet
20 minutes. Remove to wire rack.
Just before serving, slice shortcake in half horizontally with serrated knife. Remove top. Place bottom on large serving platter. Top with half the fruit. Place top of shortcake over fruit. Top with remaining fruit. Garnish with whipped cream.