Summer Fruit Shortcake with Cream Cheese Filling

For cake

2/3 cup chilled buttermilk

1 large chilled egg

1 teaspoon vanilla extract

2 cups cake flour

1/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup chilled unsalted butter, cut into 1/2-inch pieces

For filling

3 medium plums, pitted, cut into 1/2-inch pieces

2 large peaches, pitted, cut into 1/2-inch pieces

1 1/2-pint basket raspberries
1/3 cup sugar

(feel free to substitute with whatever fruit looks freshest and tasty)


1 8-ounce package cream cheese at room temperature
1 cup chilled whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract



Make cake:


Position rack in center of oven and preheat to 425°F. Whisk buttermilk, egg and vanilla extract in medium bowl to blend; transfer 1 tablespoon mixture to small bowl and reserve for glaze.

Sift flour, sugar, baking powder and salt into large bowl; add butter. Using electric mixer, beat until mixture resembles coarse meal, about 3 minutes. Add buttermilk mixture and blend just until soft moist dough forms.

Turn dough out onto lightly floured surface. Using floured hands, gather dough into ball and knead gently for 6 turns. Transfer dough to ungreased baking sheet. Shape dough into 8-inch round. Brush top with reserved 1 tablespoon buttermilk mixture.

Bake cake until top is golden brown and tester inserted into center comes out clean, about 20 minutes. Transfer cake to rack and cool completely.



Make filling:


Toss fruitand 1/3 cup sugar in large bowl to blend. Let stand 30 minutes.


Meanwhile, beat cream cheese, whipping cream, 1/4 cup powdered sugar and vanilla in large bowl until firm peaks form. Refrigerate until ready to use.


Cut off top 1/3 of cake. Using small knife and leaving 1/2-inch border at edge, cut out enough of cake bottom to form 1/2-inch-deep indentation. Spread half of mascarpone cream in indentation. Using slotted spoon, remove fruit from bowl; mound onto cream. Reserve fruit juices in bowl. Spread remaining mascarpone cream over fruit. Cover with top of cake. Refrigerate cake and reserved juices separately, at least 3 hours and up to 6 hours.


Let cake stand at room temperature 30 minutes before serving. Dust with powdered sugar. Cut into wedges. Drizzle with reserved fruit juices and serve.