Mixed Berry Shortcake

FOR THE POUND CAKE

Preheat the oven to 350°F.

1. Beat butter and sugar in large bowl of an electric mixer at medium speed, until mixture is light and fluffy and the sugar has almost dissolved.
2. Add egg yolks a little at a time until the sugar has completely dissolved.
3. Beat in sour cream.
4. Add vanilla and continue mixing until completely blended.
5. In a separate large bowl, whisk egg whites with electric mixer at high speed until soft peaks form.
6. Reduce speed to medium and add the cream of tartare.
7. Gradually add sugar. Beat at high speed until the sugar has dissolved into the whipped egg whites.
8. Fold into the butter mixture.
9. Sift together flour, salt, and baking powder.
10. Gently fold into the butter mixture.
11. Scoop into a 9.5" x 5" x 3" loaf pan (or muffin molds) and bake for 50 to 60 minutes for loaf pans (or 20 minutes for muffin molds), or until cake is golden brown and toothpick inserted in cake comes out clean.
12. Cool on wire rack.

FOR THE MIXED BERRIES

1. Mix all assorted berries together.

FOR THE SUGAR SYRUP

Bring sugar and water to a boil in a small saucepan. Simmer for about 5 minutes, until syrupy consistency is achieved.

FOR THE WHIPPED CREAM

1. Beat ingredients together using an electric mixer until light and fluffy.

FOR THE SERVICE

1. Cut the pound cake into ¼-inch thick slices. (You should get 30 slices, or 10 muffins cut into three slices each.)
2. Layer whipped cream between three slices of cake.
3. Mix warm syrup with the Mixed Berries and scoop it next to layered cake.
4. Top with additional whipped cream.

This dessert has been found at Animator's Palate. The Mixed Berry Shortcake has been offered on the Animator's Palate menu.

Source: Fish Extender Recipe Collection

Created 2024-02-07 10:11:33 – Last Modified 2024-02-12 13:17:42