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Image for Recipe Ricotta Shortcake with Cherry-Berry Sauce

Ricotta Shortcake with Cherry-Berry Sauce

Proudly Wisconsin Cheese

The addition of ricotta cheese to the shortcake adds a decadent richness and tender crumb to this fruity, summertime dessert.

Yield: 8 servings

Preparation Time: and Active Time: 45 min



Berry-Cherry Sauce:
Combine the cherries, strawberries and raspberries in a large bowl; toss with sugar and liqueur if desired. Set aside. Stir occasionally.

Heat oven to 425 degrees F.

Place the flour, 2 tablespoons sugar, baking powder and salt in a food processor; cover and pulse until blended. Add butter; cover and pulse 3-4 times or until mixture resembles coarse crumbs. Add ricotta; cover and pulse 5-6 times or until crumbly. Slowly stream in milk just until combined, blending 5-10 seconds longer.

Turn dough out onto the center of a greased and floured 15 x 10-inch baking pan. Pat dough into a 7-inch circle, about 1 3/4-inches thick. Sprinkle with remaining sugar. Bake for 25-30 minutes or until golden brown. Cool for 20 minutes before removing to a wire rack to cool completely.

Cut shortcake in half horizontally with a serrated knife. Remove top. Place bottom on a serving platter. Layer with half of the reserved fruit. Replace shortcake top. Layer with remaining fruit. Garnish with whipped cream.

Please note that some ingredients and brands may not be available in every store.

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Tops Friendly Markets Recipes

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