Mezze & Dolce

Light Mediterranean Meals Paired with Ample Dessert

Dolce: Rose-Berry Shortcakes

roseberry-shortcake-main

Growing up in Pennsylvania, we had a little strawberry patch in our backyard. One of my fondest childhood memories involves sitting in that tiny patch hunting for wild strawberries. I’ve always loved strawberries, any berry in fact, eaten as is or, when feeling particularly decadent or celebratory, turned into shortcake.

Always searching for new ways to use rosewater, I came across a few recipes recently for desserts that transform whipped cream with a splash of this heady, flowery tonic. What better way to use whipped cream than in a shortcake, I thought, and decided to create this gem – Rose-Berry Shortcakes.

Light, fluffy cakes {also flavored with a hint of rosewater}, topped with pureed raspberries, and rose-scented whipped cream, this dolce is sure to turn heads. I made everything from scratch and, admittedly, haven’t quite perfected the art of making whipped cream yet. You can see in the photos that it was a little soupier than intended {we’re all learning!}. Your family secrets for making fresh whipped cream would be most welcome! –jacque

Ingredients

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

2 tablespoons sugar

3/4 teaspoon salt

1 teaspoon rosewater

1 1/2 cups heavy cream

1 1/2 cups fresh raspberries

1 cup heavy cream

2 teaspoons rosewater

Directions

1. Preheat oven to 400 degrees Fahrenheit.

2. In a medium-sized mixing bowl, sift together flour, baking powder, baking soda, sugar, and salt.

3. Add rosewater and heavy cream and mix. You can use a fork to fold the ingredients together or use a hand mixer on low speed.

4. Spread mixture into a 9×9 square baking dish and bake until the top is golden brown, about 20 minutes.

5. While your shortcake is baking, use a food processor to loosely puree the raspberries. I like to keep the mixture a little on the chunky side. I also reserve a few berries on the side to top the final product.

6. Once your cake is baked, remove from oven to cool. Once cool, I used a circle-shaped cookie cutter to make a small round for each individual dessert. I had some cake leftover, so I used the remnants to make little heart-shaped toppers using a small cake mold.

7. To prep your whipped cream, whip heavy cream using a hand mixer on high speed until almost completely whipped.  Add in rosewater and whip again for 10 seconds until the rosewater infuses the cream.

8. To assemble, place a small dollop of whipped cream on dish, top with shortcake, drizzle with raspberry puree, then whipped cream. I finished each with a whole fresh raspberry and heart-shaped mini cake.

roseberry-shortcake-2

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2 comments on “Dolce: Rose-Berry Shortcakes

  1. mrsgillies
    July 31, 2013

    I find making whipped cream is just like making meringue if that helps…

  2. Pingback: Rosewater | Our Top 5 Recipes | Mezze & Dolce

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This entry was posted on July 30, 2013 by in Cakes, Dolce, Fruit and tagged , .

About Jacque & Jaime

Jaime and Jacque are two gals who discovered a mutual passion for Mediterranean flavors and ingredients and never turned back. They started Mezze & Dolce to share this love, their recipes, and their inspirations with the world. Follow them at www.mezzeanddolce.com.

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