Berry Shortcake Recipe – A New Take on Cake

Menu for One: Berry Shortcake Recipe

Transform this fresh berry and ice cream dessert into an adults-only treat.

Berry Shortcake Recipe – A New Take on Cake
Fresh berry shortcake with strawberry ice cream.

My birthday was in June, and I was looking forward to receiving a barrage of lavish gifts around the 28th from my loyal fan base. In total, I expected two: one from my mom and the one that I buy for myself.

In keeping with the spirit of that much-overlooked national holiday (still working on that) I think it’s the perfect time to talk about cake. To this day, my mom reminds me how much I loved the Superman cake she made for my second birthday party. She has the Polaroids to prove it. What took her two days to make took me approximately five seconds to destroy.

These days, who has time to bake and decorate a cake? Plus, I want something that reflects my adult sophistication but still caters to my childlike sweet tooth: my favorite, berry shortcake.

For my take on this classic, we will bake oatmeal scones, add strawberry ice cream and give the berries a bath in Grand Marnier (hence, adults only).

I promise this super-easy preparation will take less than 30 minutes from oven to table, and you’ll have no problem destroying the finished product in five seconds.

Berry Shortcake

1 pint strawberry ice cream
1 pint mixed berries
(including sliced strawberries)
½ cup Grand Marnier
¼ cup sugar
¾ cup all-purpose flour
½ cup old-fashioned rolled oats
¼ cup granulated sugar
¾ teaspoon baking powder
1⁄8 teaspoon coarse salt
zest of one orange (grated rind)
¼ cup (½ stick) unsalted butter
(cut into small pieces and chilled)
1 large egg, beaten
1⁄8 cup buttermilk

1 can whipped cream
Powdered sugar (for dusting)

Berry Filling:

1. Pull the ice cream from the freezer so it can soften.

2. In a small bowl, mix together the berries, Grand Marnier and sugar and place in the refrigerator to chill.

Scones (makes two):

1. Preheat oven to 350 degrees. Generously spray baking sheet with nonstick spray.

2. In a medium bowl, thoroughly combine dry ingredients and zest. Incorporate cut butter into dry mixture until it resembles a coarse meal. In another bowl, whisk together the egg and buttermilk; add the egg mixture to the dry mixture and combine well.

3. Divide mixture into two even amounts and form into disks of ¾-inch thickness; transfer disks to prepared sheet pan and bake 18 to 20 minutes, or until tops are lightly browned.

4. Let scones cool for five minutes.

Plating:

1. Cut one scone in half (horizontally) and place the bottom half in the center of a plate.

2. Spoon desired amount of berry mixture (with liquid) over the scone. Top with a layer of whipped cream, then a layer of strawberry ice cream.

3. Top with the other half of the scone and dust lightly with powdered sugar.

Copyright © Michael Poppa/2012 Singular Communications, LLC.

Michael PoppaMichael Poppa, a self-proclaimed “culinary school drop-out,” trained at the elbows of acclaimed restaurant chefs in his native Kansas City. Throughout his hospitality career Michael has been a contributing writer on food-related topics, including the Menu for One column for Singular magazine. He has managed various food and beverage establishments, and served as executive chef/culinary director for The American Pavilion at the Cannes International Film Festival.
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