A rich ricotta shortcake, baked in the shape of a ring, is split and filled a kirsch-kissed fresh fruit sauce of strawberries, raspberries and sweet cherries, and topped with sweetened whipped cream.

Ricotta Shortcake Ring with Very Berry Cherry Sauce

Very Berry Cherry Sauce:
1 pint strawberries, cleaned, hulled and halved
1/2 pint raspberries
2 cups pitted sweet cherries
3/4 cup granulated sugar, or to desired sweetness
3 tablespoons kirsch or another liqueur (optional)

 

Shortcake:
2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, cut into pieces
1 cup (4 ounces) Wisconsin Ricotta cheese
2/3 cup milk
1 tablespoon granulated sugar
Sweetened whipped cream

1. For Very Berry Cherry Sauce: Combine the fruits in a bowl. Toss with sugar and liqueur. Set aside. Stir occasionally.
2. For Shortcake: Sift flour, sugar, baking powder and salt together. Place in food processor work bowl, pulse several times. Add pieces of butter, whirl together for 3 to 4 pulses. Add ricotta cheese, pulse 5 to 6 times to crumble together. With processor running, slowly add milk. Process about 5 seconds until ingredients are well-combined.
3. Turn out dough onto the center of a greased baking sheet. Roll (or pat) into an 8-inch flat circle, 2 1/2-inches thick. Form a 3-inch hole in the center of the dough, making a ring 2 1/2-inches thick. Sprinkle the surface with 1 tablespoon sugar. Bake at 425°F (220°C) for 20 to 25 minutes. Cool on baking sheet 20 minutes. Remove to a wire rack.
4. 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 cream.

Makes 8 servings.

Tip: Shortcake ring can be made in advance and frozen.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.