Raspberry-Blueberry Whipped Cream Stacks

The Washington Post, July 1, 2009

• • Course: Dessert

Summary:

An especially tender shortbread makes a crisp contrast to the creamy berry filling. Cornstarch added to the flour and a generous portion of butter contribute to shortbread tenderness.

MAKE AHEAD: The cut and cooled cookies can be carefully stacked in a container, sealed tightly and frozen. If any cookie breaks, use it for the bottom of the cookie stack. Save the cookie scraps to crumble over the top of each stack.

Makes 12 shortbread stacks

Ingredients:

For the shortbread

• • 2 1/4 cups flour
• • 3/4 cup cornstarch
• • 1 teaspoon baking powder
• • 1/4 teaspoon salt
• • 1 pound (4 sticks) unsalted butter, at room temperature
• • 2/3 cup sugar
• • 1 teaspoon vanilla extract

For the filling

• • 2 cups heavy cream
• • 2 tablespoons confectioners' sugar, plus more for garnish
• • 1 teaspoon vanilla extract
• • 1 cup blueberries, stemmed and washed
• • 1 cup raspberries, washed

Directions:

For the shortbread: Preheat the oven to 325 degrees. Have ready a rimless baking sheet.

Sift together the flour, cornstarch, baking powder and salt in a bowl.

Combine the butter and sugar in the bowl of a stand mixer or hand-held mixer (do not use a whisk attachment). Beat on medium speed for about 2 minutes, until the mixture lightens in color. Stop to add the vanilla extract; beat on low speed to mix well.

With the speed on low; add the flour mixture gradually, then beat for 1 minute, until a smooth, soft dough forms.

Drop spoonfuls of dough onto the baking sheet within about an 11-by-12-inch area. Use a thin metal spatula to spread the dough evenly into an 11-by-12-inch rectangle. Bake for about 30 minutes, until the edges brown. The shortbread will have spread to about 13 by 14 inches.

Use a sharp knife to trim and even up the edges of the baked shortbread, then slide the trimmings off the baking sheet. Crumble them into a small bowl.

Cut the shortbread into 24 rectangles (8 rows down and 3 rows across). Let cool on the baking sheet.

For the filling: Combine the cream, confectioners' sugar and vanilla extract in the bowl of a stand mixer or hand-held mixer; beat on medium-high speed until soft peaks form. Stop the motor and fold in 1/2 cup each of the blueberries and raspberries.

To assemble: Use a large spatula to support a shortbread piece as you transfer it onto an individual plate. Spoon a generous 1/3 cup of the filling onto the shortbread. Top with another shortbread piece, sprinkle with some of the reserved crumbs, dust lightly with confectioners’ sugar and scatter several reserved blueberries and raspberries over the plate.

Repeat to form the remaining stacks; serve immediately.

Recipe Source:

From cookbook author Elinor Klivans.

585 calories, 45g fat, 31g saturated fat, 135mg cholesterol, 89mg sodium, 42g carbohydrates, 2g dietary fiber, 14g sugar, 3g protein.