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Raspberry-Blueberry Shortcakes
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Prep Time:
30 minutes
Total Time:
2 hours
Flaky puff pastry filled with juicy berries and topped with sherbet - a delightful shortcake!
Ingredients:
  • 1/3 cup sugar
  • 2 teaspoons cornstarch
  • 1/3 cup water
  • 2 cups fresh or frozen blueberries
  • 1 tablespoon lemon juice
  • 2 cups raspberries
  • 1 sheet frozen puff pastry (from 17.3-ounce package)
  • 1 pint (2 cups) lemon sherbet or sorbet
Instructions:
  • In a small saucepan, combine sugar, cornstarch, and water until smooth. Mix in 1 cup of blueberries. Bring to a boil, then lower the heat and simmer uncovered for 5 minutes, stirring occasionally. Add lemon juice and let it cool for 15 minutes. Gently fold in the remaining blueberries and raspberries. Cover and refrigerate for at least 1 hour, up to 24 hours.
  • Preheat the oven to 400°F. Allow the frozen pastry sheet to sit at room temperature for 15 minutes. Cut the pastry into 8 pieces and place them on an ungreased cookie sheet. Bake for about 15 minutes or until the pastry is puffed and golden brown. Transfer the pieces to a wire rack to cool slightly, then split them into 2 layers while still warm.
  • When ready to serve, elegantly place a layer of puff pastry on each individual serving plate. Fill it up with the scrumptious sauce, and crown it with a small, delightful scoop of sherbet.

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