• 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.



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


  • 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


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


  • Mix of large and tiny white roses and fresias

Berry compote


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.

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

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  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.

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

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

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  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.

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  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.

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  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).

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  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.