Fourth of July Shortcake

By Sara Bonisteel

Fourth of July Shortcake
Sara Bonisteel/The New York Times
Total Time
45 minutes, plus 30 minutes’ chilling
Rating
4(114)
Notes
Read community notes

Strawberries and blueberries under a drizzle of cream has long been an Independence Day favorite, but when Jean Hewitt introduced this recipe in 1968, it was as an alternative to another Fourth of July favorite: “The first red, white and blue dessert that comes to mind is watermelon and blueberries with ice cream, but for those who prefer something a little different, there is a recipe for strawberry and blueberry shortcake with ricotta sauce. Pitchers of clear, cold iced tea are all that have to be added.” The original recipe called for bran breakfast cereal, but we’ve adapted it with wheat bran, found in the bulk section of the grocery store, which gives this shortcake its rustic, colonial feel.

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Ingredients

Yield:6 servings

    For the Shortcake

    • ⅔cup/151 grams unsalted butter, softened, plus more for greasing pan
    • 1¼cup/156 grams all-purpose flour
    • ¼teaspoon salt
    • 1teaspoon/4 grams baking powder
    • ¾cup/45 grams wheat bran
    • 3ounces/85 grams cream cheese
    • ½cup/100 grams sugar
    • 1teaspoon/3 grams lemon zest
    • 1large egg, lightly beaten
    • 1tablespoon/15 milliliters lemon juice
    • ¼cup/84 grams apricot preserves

    For the Filling

    • 1pint/270 grams strawberries
    • 1½cups/236 grams blueberries
    • 2tablespoons/8 grams sugar

    For the Topping

    • 1cup/248 grams ricotta
    • ¼cup/50 milliliters whole milk
    • 2tablespoons/8 grams sugar, more to taste
    • ½teaspoon vanilla
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

568 calories; 31 grams fat; 19 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 67 grams carbohydrates; 6 grams dietary fiber; 33 grams sugars; 10 grams protein; 265 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 375 degrees. Butter an 11-by-7-by-1½-inch baking dish. Line pan with parchment paper, allowing paper to extend 1 inch above pan.

  2. Step 2

    Stir together flour, salt and baking powder; stir in bran.

  3. Step 3

    Beat cream cheese and butter; add sugar and beat until fluffy. Beat in lemon zest, egg and lemon juice. Stir in dry ingredients.

  4. Step 4

    Spread dough in a very thin layer over bottom of pan and up sides to form a shell. Press a piece of parchment paper down into the shell. Fit close to dough at all points and let extend an inch above the pan. Fill with pie weights or dried beans or rice.

  5. Step 5

    Bake 20 minutes or until dough is set. Remove top parchment paper and weights. Reduce oven to 350 degrees and bake 15 minutes longer or until golden brown.

  6. Step 6

    Set pan on wire rack and let cool. Lift out shell. Spread interior of shell with apricot preserves.

  7. Step 7

    Make the filling: Slice strawberries, and sprinkle them and blueberries with sugar to taste. Arrange fruit in pastry shell in four segments, alternating berries.

  8. Step 8

    Make the topping: Beat ricotta with milk until smooth. Blend in sugar and vanilla. To serve, drizzle topping on each piece of shortcake.

Tip
  • The shortcake is best served the day it is made. Wheat bran can be pulverized in a food processor or blender after measuring for a finer shortcake consistency.

Ratings

4 out of 5
114 user ratings
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Cooking Notes

deanna

It was easy to make but be careful when transferring the shortbread to your platter because it is very easy for it to break.

Stef

My family loved these! The lemon makes it feel light. Like another who posted, I did not have ricotta on hand, so I used whipped cream. The vanilla was a nice addition to the cream as well. Simple and delicious!

Gail

I used a 10" springform pan, which made removing the shortcake from the pan a snap. I buttered it, lined it with parchment, and then pressed a circle of parchment into the center and up the sides. I also subbed Greek yogurt for the ricotta. Still very tasty.

Mary

I have gf flour that has worked well for me in the past to sub for the flour. What would be a good gf sub for the wheat bran?

Tessa

Something with fiber. Maybe flaxseed meal? Oat bran if you can find it certified gluten free?

lydia

I replaced the ricotta with whipped cream, and put the berries on top of the thick whipped cream layer. It was delicious!

deanna

It was easy to make but be careful when transferring the shortbread to your platter because it is very easy for it to break.

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