• Ingredients: 29
  • Serves: 8

Four-berry shortcakes with crème fraîche sorbet with 1-pint basket strawberries, hulled, sliced, 1/2-pint basket raspberries, 1/2-pint basket blueberries, 1/2-pint basket blackberries, sugar.

Ingredients

Sorbet:

  • 1 1/2 cups water
  • 2/3 cup sugar
  • 2 8-ounce containers crème fraîche *
  • 1 tsp. vanilla extract
  • 1 tsp. fresh lemon juice

Shortcakes:

  • 2 cups all purpose flour
  • 1/4 cup sugar
  • 1 tbsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup chilled unsalted butter, cut into 1/2-inch cubes
  • 1/2 cup whole milk
  • 1 large egg

Berries:

For assembly

  • Coconut buttercream
  • 3 1/2 cups fresh coconut shavings or 2 2/3 cups sweetened flaked coconut

Filling and frosting cakes

  • 2 11-inch-diameter tart-pan bottoms or cardboard rounds
  • 1 8-inch-diameter tart-pan bottom or cardboard round
  • 1 5-inch-diameter tart-pan bottom or cardboard round
  • 14 12-inch-long, 1/4-inch-diameter wooden dowels

Decoration

  • Mix of large and tiny white roses and fresias

Berry compote

Directions

For sorbet:

  1. Step 1 Stir 1 1/2 cups water and sugar in heavy small saucepan over medium heat until sugar dissolves. Increase heat and boil syrup until reduced to 1 1/2 cups, about 2 minutes.

    For this step you will need

  2. Step 2 Transfer syrup to bowl; chill until cold, at least 1 hour. Whisk crème fraîche, vanilla and lemon juice into syrup.

    For this step you will need

  3. Step 3 Transfer to ice cream maker. Process according to manufacturer’s instructions. Transfer sorbet to container.

For shortcakes:

  1. Step 4 Preheat oven to 400°F. Line large baking sheet with parchment paper. Combine flour, sugar, baking powder and salt in large bowl.

    For this step you will need

  2. Step 5 Add butter and rub in with fingertips until mixture resembles coarse meal. Whisk milk and egg in small bowl to blend.

    For this step you will need

  3. Step 6 Add milk mixture to dry ingredients, stirring until dough forms. Turn dough out onto lightly floured surface.

    For this step you will need

  4. Step 7 Knead gently until dough is smooth, about 5 turns. Pat out dough to 6×4-inch rectangle. Cut into 8 equal pieces; shape each into 2 1/2-inch round about 3/4 inch thick.

    For this step you will need

  5. Step 8 Arrange rounds on prepared sheet, spacing 2 inches apart. Bake shortcakes until tester inserted into center comes out clean and bottoms are brown, about 13 minutes.
  6. Step 9 Cool on racks until lukewarm, about 30 minutes. (Can be made 6 hours ahead. Let stand at room temperature.

For berries:

  1. Step 10 Combine all ingredients in large bowl; toss to blend. Transfer 1 cup berry mixture to shallow bowl; mash to coarse puree with back of fork.

    For this step you will need

  2. Step 11 Return puree to berry mixture. Let stand until juices form, stirring occasionally, at least 30 minutes and up to 2 hours.
  3. Step 12 Cut shortcakes in half horizontally. Place bottom halves, cut side up, in 8 dessert bowls. Top each with scoop of sorbet, berry mixture and shortcake top.
  4. Step 13 * Crème fraîche is available at some supermarkets. If unavailable, heat 1 cup whipping cream to lukewarm (85°F).

    For this step you will need

  5. Step 14 Remove from heat and mix in 2 tablespoons buttermilk. Cover and let stand until slightly thickened, 24 to 48 hours, depending on temperature of room.