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Berry Shortcakes with Sour Cream Whipped Cream

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This elegant shortcake dessert features fresh blueberries and cherries with a hint of rosé wine, offering a unique and delightful flavor. The light and fluffy shortcakes are topped with a tangy sour cream whipped cream, making it the perfect treat for summer gatherings!

Ingredients

Scale

Shortcakes:

  • 2 cups all-purpose flour
  • ⅓ – ½ cup whole milk (you probably won’t need all of it, save the leftovers for brushing the shortcakes)
  • ¼ cup granulated sugar
  • 1 stick butter (8 tablespoons), diced and very cold
  • 1 tablespoon baking powder (aluminum-free)
  • 1 teaspoon vanilla bean paste, seeds scraped from 1 vanilla bean, or 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt

Blueberry Sauce:

  • 2 cups fresh blueberries (plus a few for garnish)
  • 2 tablespoons granulated sugar
  • ¼ cup rosé wine
  • 1 tablespoon cornstarch

Cherry Sauce:

  • 2 cups fresh sweet cherries, pitted (plus a few for garnish)
  • 2 tablespoons granulated sugar
  • ¼ cup rosé wine
  • 1 tablespoon cornstarch

Whipped Cream:

  • 2 cups heavy whipping cream
  • ¼ cup full-fat sour cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla bean paste, seeds from one vanilla bean, or 1 teaspoon vanilla extract

Instructions

For the Shortcakes:

  1. Place shortcakes onto a parchment lined baking sheet, brush with leftover milk/vanilla mixture, sprinkle with sugar, and place in freezer for 30 minutes while you clean up, prepare sauces, and whip the cream. The freezing step ensures a good rise and it’s a trick I learned from a few of my very wise biscuit and scone making friends.
  2. After shortcakes have been in the freezer for 30 minutes, bake in a 400-degree oven for 15-20 minutes until golden brown and cooked throughout. I find that once they are nice and golden on top, they are done, but don’t be afraid to peek inside one to be extra sure. No one will know, I promise.
  3. Remove from oven and let cool to room temp before assembling.

Sauces:

  1. Place all ingredients in a saucepan, (cherry mixture in one pan, blueberry mixture in another) stir to combine, and cook on medium heat until fruits release some liquid and the sauce thickens just a bit.
  2. This takes about 5 minutes. You can either make them separately as I have done or toss all ingredients for both sauces in a big saucepan and cook as instructed above. Allow sauces to cool to room temperature.

Whipped Cream:

  1. Combine cream, sour cream, sugar, and vanilla in a large bowl. Either with a whisk or hand mixer, whisk until you have soft peaks. Don’t over mix—you want it soft and billowy.
  2. Stash this in the refrigerator until you’re ready to assemble.

To Assemble:

  1. Split shortcake in half, I use a fork for this to get some nice nooks and crannies. Then add a generous spoonful of whipped cream, a few spoons of each fruit sauce, another spoonful of cream, and top with other half of shortcake.
  2. Garnish with fresh blueberries and cherries if desired. This makes a great do-it-yourself dessert too. Just set all ingredients out and let guests build their own shortcake.

Find it online: https://vafoodie.com/blueberry-cherry-rose-shortcake-with-sour-cream-whipped-cream/