Bakeapple White Chocolate Shortcake. Bakeapples, or cloud berries are a Newfoundland favourite but this recipe can be adapted to use any simple fruit compote or jam like raspberry, strawberry or peach.
This is a simple but impressive dessert that I sometimes make partly ahead of time. The filling and the bakeapple topping can be made the day before if you like. The filling needs time to chill thoroughly anyway, so it is even better to make it a day in advance.
The biscuits are quite quick to make on the day you serve this dessert and are always best, fresh-baked. Practically any good homemade jam is substitutable in this recipe; just use your favourite. I do have a fondness for the combination of white chocolate and bakeapples though.
Begin by making a batch of sweet biscuits. I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers.
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- 1 ¾ cups flour
- ½ cup sugar
- 2 tsp baking powder
- ½ cup very cold butter cut in cubes
- 2 tsp vanilla extract
- 2 tbsp lemon juice
- ½ cup milk
- 8 oz cream cheese cut in small chunks
- 1 ½ cups whipping cream
- ½ cup white chocolate chips melted and cooled
- 1 tsp vanilla extract
- 2 cups bakeapples
- 1/2 cup sugar
In a food processor, combine the flour, sugar and baking powder.
Pulse process until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture. Transfer from processor to a large bowl.
Mix together the vanilla extract, lemon juice and milk.
Pour over the dry ingredients and toss together lightly just until a soft dough forms. Do not over mix.
Roll or pat the dough out onto a flour covered board and cut out the biscuits with a biscuit cutter. Transfer the biscuits onto a parchment lined or silicone lined baking sheet about 2-3 inches apart leaving room for them to spread a little as they bake.
Brush the tops with an egg wash made by whisking together 1 egg and 2 tbsp water. Sprinkle the egg washed biscuits with white sugar or turbinado sugar.
Bake in a preheated 375 degree oven for 15-20 minutes or until evenly golden brown. Cool thoroughly. Makes 8 -10 biscuits.
Whip cream to soft peaks. Add cream cheese slowly, beating continuously until smooth.
Melt the white chocolate chips in a double boiler (but do not over heat, just at the melting point is best))
Beat the melted white chocolate into the cream cheese and cream mixture. Chill the filling completely before assembling the shortcakes.
Very slowly simmer the bakeapples with ½ cup sugar for about 20-30 minutes, stirring occasionally. Cool completely.
Split biscuits in half and spoon onto the bottom half of the biscuit; cover with the biscuit top and top with some bakeapple jam.
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