Raspberry-Blueberry Shortcakes

Layers of flaky puff pastry show off the berries in a sherbet-topped shortcake.

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Prep Time 30 min
Total Time 2 hr 0 min
Servings 8

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

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Directions

1 In 1 1/2-quart saucepan, stir sugar, cornstarch and water until smooth. Add 1 cup of the blueberries. Heat to boiling; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Stir in lemon juice. Cool 15 minutes. Stir in remaining blueberries and the raspberries. Cover and refrigerate at least 1 hour but no longer than 24 hours.
2 Heat oven to 400ºF. Let frozen pastry sheet stand at room temperature 15 minutes. Cut pastry into 8 pieces. Place pieces on ungreased cookie sheet. Bake about 15 minutes or until puffed and golden brown. Remove from cookie sheet to wire rack; cool slightly. Split into 2 layers while warm.
3 To serve, place puff pastry on individual serving plates. Fill and top with sauce. Top with small scoop of sherbet.

EXPERT TIPS

Expert Tips

Thaw the frozen puff pastry on the counter about 15 minutes. The pastry should be chilled but still pliable when you're ready to work with it. If the pastry gets too warm, the butter layers will flatten and the pastry won't puff as high when it bakes.

Store raspberries and blueberries in their original container or spread out in a dish or pan lined with paper towels. Raspberries are very fragile. Plan to use them within a day or so to avoid moldy berries.

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