A trio of sweetened berries adorn this delicious ricotta cheese shortcake.
1 pint strawberries, cleaned, hulled and halved
1/2 pint (1 cup) raspberries
2 cups sweet cherries, pitted
3/4 cup sugar, or to desired sweetness
3 tablespoons kirsch or another liqueur (optional)
2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, cut into pieces
1 cup (8 ounces) Wisconsin ricotta cheese
2/3 cup milk
1 tablespoon sugar
Sweetened whipped cream
Heat oven to 425 degrees F.
Combine fruits in bowl. Toss with sugar and liqueur, if using. Set aside. Stir
Sift flour, sugar, baking powder and salt together. Place in food processor work
bowl; pulse several times.
Add butter, process 3 to 4 pulses. Add ricotta; pulse
5 to 6 times to crumble.
With processor running, slowly add milk. Process about
5 seconds until ingredients are well-combined.
Turn dough out onto center of buttered and floured baking sheet. Roll (or pat)
into 7-inch flat circle, 1 3/4 inches thick. Sprinkle surface with 1 tablespoon
Bake for 25-30 minutes. Cool on baking sheet 20 minutes. Remove to wire rack.
Just before serving, slice shortcake in half horizontally with a serrated knife.
Remove top. Place bottom on large serving platter. Top with half the fruit. Place
top of shortcake over fruit. Top with remaining fruit. Garnish with whipped