White Chocolate Berry Shortcake
Celebrate July 4 with the perfect summer shortcake. This shortcake recipe is bursting with the flavors of fresh mint, white chocolate, and maple syrup. Biscuit-style shortcake is simple to make ahead and leaves you plenty of time to enjoy the party. Scroll down to find demonstration video.
Prep batter: 20 minutes
Bake: 16-17 minutes
Bake at: 400°
Makes: 9 servings
Pan: 9-inch square baking pan
Prep topping: 20 minutes
Difficulty: easy
Ingredients:
Shortcake:
1/3 cup (4g) fresh mint leaves, minced (optional)
2 cups (240g) all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1/4 cup (51g) granulated sugar
1/2 cup (1 stick) unsalted butter, cold
1 large egg
2/3 cup light or heavy cream, cold
4 1/2 cups fresh fruit such as blueberries, strawberries, blackberries, or sliced peaches
Cooking spray
Parchment paper
White Chocolate Topping:
2 1/2 tablespoons maple syrup
2 ounces white chocolate
1 teaspoon clear or regular vanilla extract
1 cup heavy whipping cream, cold
1 tablespoon granulated sugar
3 ounces full fat cream cheese, softened
Directions:
Pre-heat the oven to 400°.
To make shortcake: Chop fresh mint until finely minced, measure and set aside.
In a large bowl, sift together flour, baking powder, and salt. Add sugar and stir. Slice cold butter into 1/4" pieces. Cut butter into flour mixture until particles are small. Stir in mint to evenly distribute.
In a small bowl, whisk together egg and light cream. Add egg mixture to dry ingredients and mix until all particles are moistened.
Prepare a 9" baking pan with cooking spray. If you plan on removing shortcake from pan before slicing, line the bottom with parchment paper. Spread batter evenly in pan and press into place with fingers.
Bake 16-17 minutes at 400° until the sides are lightly browned. Shortcake will be pale on top. Remove pan to a wire rack. Let cool in pan until ready to slice and serve or cool 10 minutes and turn outonto a wire rack to cool .
Prepare fruit, cover and refrigerate until needed.
To make topping: In a small saucepan, heat maple syrup, but do not boil. Remove pan from heat. Add white chocolate and let mixture stand for 5 minutes. Add vanilla and whisk together until smooth. Cool in pan for 10 minutes.
In a large bowl, beat cream until soft peaks form. Add sugar, cooled chocolate mixture, and softened cream cheese which has been cut into pieces; beat until stiff and smooth. Cover and refrigerate until ready to assemble individual servings.
Cut shortcake into 9 equal pieces. Top each piece with 1/2 cup fruit and a generous spoonful of topping.
Shortcake can be wrapped and stored for 3 days or frozen for up to 1 week.
Tips:
- You can replace granulated sugar in shortcake with firmly packed brown sugar (53g).