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Bakeapple White Chocolate Shortcake

Bakeapple White Chocolate Shortcakes

Bakeapples, or cloud berries are a Newfoundland favorite but this recipe can be adapted to use any simple fruit compote or jam like raspberry, strawberry or peach.
Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 -10 servings
Author Barry C. Parsons

Ingredients

For the Sweet Biscuits

  • 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

For the White Chocolate Cream Cheese Filling

  • 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

For the Bakeapple Jam

  • 2 cups bakeapples
  • 1/2 cup sugar

Instructions

To prepare the Sweet Biscuits

  1. In a food processor, combine the flour, sugar and baking powder.
  2. 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.
  3. Mix together the vanilla extract, lemon juice and milk.
  4. Pour over the dry ingredients and toss together lightly just until a soft dough forms. Do not over mix.
  5. 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.
  6. 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.
  7. Bake in a preheated 375 degree oven for 15-20 minutes or until evenly golden brown. Cool thoroughly. Makes 8 -10 biscuits.

To prepare the White Chocolate Cream Cheese Filling

  1. Whip cream to soft peaks. Add cream cheese slowly, beating continuously until smooth.
  2. Melt the white chocolate chips in a double boiler (but do not over heat, just at the melting point is best))
  3. Beat the melted white chocolate into the cream cheese and cream mixture. Chill the filling completely before assembling the shortcakes.

To prepare the Bakeapple Jam

  1. Very slowly simmer the bakeapples with ½ cup sugar for about 20-30 minutes, stirring occasionally. Cool completely.

To assemble the shortcakes.

  1. Split biscuits in half and spoon onto the bottom half of the biscuit; cover with the biscuit top and top with some bakeapple jam.