Ricotta Shortcake with Cherry-Berry Sauce

The addition of ricotta cheese to the shortcake adds a decadent richness and tender crumb to this fruity, summertime dessert.

Wisconsin Cheese Ricotta Shortcake with Cherry-Berry Sauce Recipe
Active Time
45 Minutes


Cherry-Berry Sauce:



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Ricotta can be used in this recipe.


Cherry-Berry Sauce:

  1. Combine the cherries, strawberries and raspberries in a large bowl; toss with sugar and liqueur if desired. Set aside stirring occasionally.


  1. Heat oven to 425°F.
  2. Place the flour, 2 tablespoons sugar, baking powder and salt into a food processor; cover and pulse until blended. Add butter; cover and pulse 3-4 times or until mixture resembles coarse crumbs. Add ricotta; cover and pulse 5-6 times or until crumbly. Slowly stream in milk just until combined, blending 5-10 seconds longer.
  3. Turn dough out onto the center of a greased and floured 15 x 10-inch baking pan. Pat dough into a 7-inch circle, about 1 3/4-inches thick. Sprinkle with remaining sugar. Bake for 25-30 minutes or until golden brown. Cool for 20 minutes before removing to a wire rack to cool completely.
  4. Cut shortcake in half horizontally with a serrated knife. Remove top. Place bottom on a serving platter. Layer with half of the reserved fruit. Replace shortcake top. Layer with remaining fruit. Garnish with whipped cream.
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