Fourth of July Berry Shortcake
- mixing bowl
- 11 x 7 x 1 ½ inch baking dish
- wire rack
- ⅔ cup cannabutter (unsalted butter, softened, plus more for greasing pan)
- 1 ¼ cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¾ wheat bran
- 3 ounces cream cheese
- ½ cup sugar
- 1 teaspoon lemon zest
- 1 large egg, lightly beaten
- 1 tablespoon
- ¼ cup apricot preserves
FOR THE FILLING:
- 1-pint strawberries
- 1 ½ cups blueberries
- 2 tablespoons sugar
FOR THE TOPPING
- 1 cup ricotta
- ¼ cup whole milk
- 2 tablespoons sugar, more to taste
- ½ teaspoon vanilla
- Heat oven to 375º. Butter an 11 x 7 x 1 ½ inch baking dish. Line the pan with parchment paper, allowing the paper to extend 1 inch above the pan.
- Stir together flour, salt, and baking powder; stir in bran.
- Beat cream cheese and cannabutter; add sugar and beat until fluffy. Beat in lemon zest, egg, and lemon juice. Stir in dry ingredients.
- Spread dough in a very thin layer over the bottom of the pan and up sides to form a shell. Press a piece of parchment paper down into the shell. Fit close to the dough at all points and let extend an inch above the pan. Fill with pie weights or dried beans or rice.
- Bake 20 minutes or until dough is set. Remove top parchment paper and weights. Reduce oven to 350º and bake 15 minutes longer or until golden brown.
- Set pan on a wire rack and let cool. Lift out shell. Spread interior of shell with apricot preserves.
- Make the filling: Slice strawberries, and sprinkle them and blueberries with sugar to taste. Arrange in pastry shell in four segments, alternating berries.
- Make the topping: Beat ricotta with milk until smooth. Blend in sugar and vanilla. To serve, drizzle topping on each piece of shortcake.
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.