VANILLA SHORTCAKE AND POACHED RASPBERRIES WITH WHITE CHOCOLATE–RASPBERRY MOUSSE

When I was young, we really couldn’t afford fancy desserts. So my grandma created an inexpensive version of strawberry shortcake with leftover cake, frozen strawberries, and nondairy “whipped cream.” This is a much more sophisticated and luscious option to serve when you really want to wow them!

EXPERIENCE LEVEL: YIELD: 12 SERVINGS

VANILLA SHORTCAKE

2 cups cake flour, plus more for dusting

1 cup white whole wheat flour or whole wheat pastry flour

¼ cup sugar

1 tablespoon baking powder

4 tablespoons cold unsalted butter, cut into small pieces

4 tablespoons reduced-fat cream cheese

¼ cup canola oil

1 large egg, lightly beaten

3 tablespoons nonfat buttermilk

Whisk cake flour, whole wheat flour, sugar, and baking powder in a large bowl. Cut in the butter using two knives or a pastry cutter until the pieces are about the size of peas. Cut in cream cheese until it’s also the size of peas. Drizzle oil over the mixture; stir with a fork until just combined (the mixture will be crumbly). Make a well in the center and add egg and buttermilk. Gradually stir the wet ingredients into the dry ingredients with a fork until the mixture is evenly moist. Knead the mixture in the bowl two or three times until it holds together.

Turn the dough out onto a lightly floured surface. Dust with flour and roll into an 8 × 10-inch rectangle about ½ inch thick. Cut the edges square using a butter knife. Cut the dough into twelve equal-size shortcakes. Prepare a baking sheet with nonstick spray, and transfer shortcakes onto baking sheet. Bake the shortcakes until puffed and lightly golden, about 20 minutes. Let cool slightly.

POACHED RASPBERRIES

¾ cup sugar

¾ cup water

1 cup fresh raspberries

Place the sugar and water in a medium-size saucepan over low heat to allow the sugar to dissolve. Raise the heat and bring to a boil. Place the berries in the hot syrup and heat through. Strain the berries immediately, reserving the cooking liquid. Return the cooking liquid to the saucepan and boil to reduce by half. Allow the syrup to cool a little, and then add the berries.

WHITE CHOCOLATE–RASPBERRY MOUSSE

1 (10-ounce) package frozen raspberries, thawed

2 tablespoons white sugar

2 tablespoons orange liqueur

1¾ cups heavy whipping cream

6 ounces white chocolate, chopped

Process berries in a blender or food processor until smooth. Strain mixture into a small bowl and discard the seeds. Add the sugar and liqueur, and stir until sugar dissolves.

In a heavy saucepan over low heat, warm ¼ cup cream and the white chocolate, stirring constantly until the chocolate melts. Let mixture cool to lukewarm. Stir in 1 tablespoon raspberry sauce. Transfer to a large bowl.

In a medium bowl, whip remaining 1½ cups cream to soft peaks, and fold it into the melted chocolate mixture, one-third at a time, until no streaks remain.

ASSEMBLY:

To serve, split shortcakes horizontally. Spoon poached berries and remaining sauce onto the bottoms, top with the mousse mixture and replace the shortcake tops. Repeat with more berries and mousse on top.

CHEF’S NOTES: Shortcake can be made two days ahead. Poached berries can be made and refrigerated two to three days ahead.

VARIATIONS: For a twist, change to vanilla mousse and use caramelized bananas instead of the berries.

BEST SEASON: Try this in spring and summer, when berries are at their peak.