Brava Shortcakes narrow display Brava Shortcakes wide display

Brava Shortcakes

Macerated Berries


Serving Size 6
Active Time:
~35 min
Total Time:
~1 hr 25 min


Make dough

  • In large bowl, stir together bread flour, baking powder and ½ teaspoon salt. Using your hands, work butter into flour mixture until lumps are the size of peas.
  • Add 1 cup plus 1 tablespoon heavy cream and orange zest and stir until combined.
  • Divide dough into 6 equal rounds, each about 1½ inches tall.
  • Cover dough rounds loosely with plastic wrap and refrigerate for 30 minutes.


Prep egg wash & macerate berries

  • In small bowl, combine eggs, egg yolk and a pinch of salt; beat with fork until blended. Let stand at room temperature.
  • In medium bowl, stir together berries, lime juice and 1 tablespoon granulated sugar. Let stand at room temperature.
  • Remove plastic wrap from shortcakes. Place them, evenly spaced apart, in Zones 1, 2 and 3 of Brava metal tray.
  • Press green button to begin preheating.


Bake shortcakes & whip cream

  • Using pastry brush, brush tops of shortcakes with egg wash and sprinkle with turbinado sugar.
  • When Brava is preheated, slide metal tray into bottom shelf. Press green button again to begin baking.
  • While shortcakes are baking, make whipped cream. In large bowl, whisk together remaining 1 cup heavy cream, remaining 1 tablespoon granulated sugar and vanilla extract until medium peaks form. Refrigerate until ready to assemble shortcakes.
  • When your food is done, transfer shortcakes to wire rack or plate and cool for 5–10 minutes before assembling.


Assemble & serve

  • Using serrated knife, cut shortcakes in half horizontally.
  • Spoon a heaping tablespoon of whipped cream on bottom half of each shortcake.
  • Top whipped cream with a spoonful of berries.
  • Top berries with another spoonful of whipped cream; cover with shortcake tops.