Whether you prefer strawberries, raspberries or blueberries for a shortcake, you will love this new twist on an old favorite. Lattice Berry Shortcakes are stacked buttery home made pie crust rounds filled with fresh whipped cream and berries. The 4″ pie crust rounds are made with strips of pie crust formed into a pretty lattice design. Be sure to sprinkle with cinnamon & sugar before baking as this makes these little berry shortcakes divine.
How to Make Lattice Crust Berry Shortcakes
These are very easy to make but you need to start with a good pie crust recipe. I have the perfect recipe for you. On the other hand, if you want to purchase a refrigerated pie crust I would recommend Pillsbury. I haven’t tried puff pastry but think it would be too puffy and might not hold the lattice shape? But you can try it and let me know. xo
Shortcakes are typically made with buttery biscuit type dough. In this recipe the shortcakes are small 4″ round woven strips of buttery pie crust. Flour, butter, ice water, little bit of sugar, and tiny bit of salt is the perfect mix for a flaky pie crust. You will love this recipe, I use it for all of my pie crusts or anytime I need to mold or sculpt dough.
Ingredients & Tools Needed For Lattice Crust Shortcakes
Food Processor: Hope you have one of these, if not you can use a pastry blender or two knives using a scissor method to cut in the butter and all ingredients. But a food processor with steel blade will make your pie crust in seconds.
Butter: I use a good quality butter like Land a Lakes, or Tillman, sometimes Kelly Gold. While these are expensive, the flavors are worth it. No margarine, shortening or oils for this pie crust recipe. Lard will make a flaky crust but for this recipe I used very cold chilled cubed or shredded butter. You can cube it or grate then freeze to solidify.
All purpose flour: No need to use special pastry flours or self rising. Just go for the basic all purpose flour. I would not recommend wheat flour as it is too strong in flavor. All purpose is perfect. Remember too spoon and level the flour in your dry measuring cup and not packing the cup with flour.
Granulated Sugar: No way around granulated sugar, you use about 2-3 teaspoons depending on single or double pie crust recipe.
Ice Water: Yes.. this is critical for successful pie crust mixing. For a single pie crust you will use 3 tablespoons of ice water, for two pie crusts you will use 5 tablespoons. Here’s how to do it. In a small custard cup, I measure 1/2 cup cold water, then add a couple of ice cubes. While the cubes melt, you will have plenty of ice water for your crusts. Don’t use an ice cube in solid form it will not work well as you will get into more flour and then more water not getting the right consistency for your crust.
Berries: Assorted fresh like strawberries, blueberries, blackberries, raspberries. Whatever single berry or combination will work, but fresh is best. You don’t even have to slice the berries or sugar coat if they are fresh and in season they should be sweet naturally. Whipped cream as a topper for garnish. Heavy whipping cream, confectioners sugar and flavoring is all you need. I use creme bouquet and tiny bit of vanilla.
One 3 or 4″ round biscuit or cookie cutter, rolling pin, sharp knife or pizza wheel to cut dough strips. Extra flour for rolling out dough.
How to Make Lattice Woven Crust Shortbread
In food processor with steel blade, add flour, salt and chilled butter pieces to the bowl of processor, pulse a few seconds to blend, then add 3 tablespoons ice water. Process until ball forms about 20 pulses. After removing dough from bowl, shape into a flattened round disc and wrap in plastic wrap. Chill for 30 minutes in refrigerator before rolling out.
After 30 minutes, on floured surface, remove plastic wrap, roll into a 10 x 12″ rectangle then place on parchment lined baking sheet, chill about 10 minutes before slicing and weaving strips.
Cut 1/2″ wide strips of chilled dough, place 6 -1/2″ wide long strips of dough on a parchment lined baking sheet. To weave the dough, fold up every other strip to the center, layer 1/2 ” strip horizontally across the strips of dough left on the parchment ( not folded up). Unfold strips over the horizontal strips, next, fold up the opposite strips vertically, then add another horizontal strips close to the first horizontal strip, forming a woven look. Repeat until all strips are woven together.
Here is a video from King Arthur Flour website that will show you how to weave. Note: I just put my strips closer together and they were only 1/2″ wide since the shortcakes are 4″ round in size. I wanted a solid weave instead of open as in this video.
Are you Ready to Put it All Together?
Once you weave and cut out the 4″ rounds using a cookie cutter, place the small rounds on a parchment lined baking sheet. Mix egg wash and brush over raw crust, sprinkle with ground cinnamon and sugar. Bake in 375 degree oven for 8-10 minutes or until golden brown. Remove from oven, allow to cool.
While baking the crusts, whip the heavy cream in a medium bowl using a whisk attachment, add 2 tablespoons confectioner’s sugar and extract. Whip on medium high speed until soft or stiff peaks form. You can decide if you want soft or stiff peaks. It’s great either way. Chill until ready to assemble and serve. If you don’t want to use whipped cream opt for French Vanilla Ice Cream.
Assemble the Berries and Crusts
On a pretty platter or single dessert plate, place one crust woven side up, add fresh berries, add second crust woven side up, garnish with fresh Whipped Cream and few berries.
Here’s the recipe. Hope you will make these cute little Lattice Berry Shortcakes.
PrintLattice Berry Shortcakes
Buttery 4′ round woven pastry strips provides base and top for lattice berry shortcakes. Fill rounds with fresh berries, garnish with whipped cream. Double pie crust recipe for 6-double layer rounds for shortcakes.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 45-60 minutes
- Yield: 3 shortcakes ( 6 rounds per crust recipe) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Pie Crust: Double recipe for 6- double crusts desserts
1–1/4 cups all purpose flour 2–3 teaspoons granulated sugar 1 teaspoon salt 1/2 cup chilled butter, cubed 3 tablespoons ice waterBerries:
1 pint raspberries, organic if possible 1 pint blueberries or berries of choice, organic if possibleWhipped Cream
1 cup heavy whipping cream, chilled 2 tablespoons confectioner’s sugar 1 teaspoon vanilla extract or creme bouquet flavoring Cinnamon sugar mixture- 1/4 cup granulated sugar + 1 teaspoon ground cinnamon Egg Wash: 1 egg + 1/2 teaspoon water
Get Recipe Ingredients
Instructions
Pie Crust
- In bowl of food processor fitted with steel blade, add flour, salt, sugar. Pulse to blend few seconds. Add chilled cubed butter, pulse until flour becomes pea sized, short pulses works best until it begins to form.
- Add ice water one tablespoon at a time. Pulse short intervals until dough begins to form a ball around the center of the bowl. Keep pulsing until the dough cleans the sides of the bowl. It will form together. Remove dough from bowl of food processor. Flatten into a disc, wrap in saran wrap and chill 30 minutes.
- In small bowl, mix ground cinnamon and sugar together, set aside. Mix one egg and 1/2 teaspoon water together in small custard cup, for egg wash, set aside.
- Weaving Crust: Remove from refrigerator, roll dough on floured surface with rolling pin, into a 10″ x 12″ rectangle, 1/4″ thickness. With pizza wheel and ruler, or sharp knife, cut vertical 1/2″ strips. Separate the strips so they are not touching each other. Line a baking sheet with parchment paper.
- Preheat oven to 375 °F.
- Place 6-vertical 1/2″ strips side by side on parchment paper baking sheet. Fold three strips using every other strip to the middle of each strip. Position one 1/2″ long strip horizontally next to the folded strips, unfold three strips over the horizontal strip. Repeat this process until a tightly formed weave is created. Once entire strips are woven, flour the 4″ cookie cutter and cut out rounds. You should be able to get 6 rounds per pie crust recipe, making 3 double stacked desserts. See King Arthur flour video on how to weave if needed.
- Brush each woven crust round with egg wash, sprinkle with ground cinnamon and sugar mixture. Bake at 375° F for 8-10 minutes or until golden brown. Remove from oven and cool before filling.
Make Whipped Cream right before serving. In small mixing bowl whip chilled whipped cream with whisk attachment until soft peaks begin to form, add confectioner’s sugar and extract, whip on high speed to form stiffer peaks.
Assemble Berry Shortcakes
Place one woven side up crust on individual dessert plate, fill with fresh berries, top with second crust, woven side up. Pipe or dollop fresh whipped cream, garnish with fresh berries. Serve immediately. If you want to pipe the whipped cream, fill a disposable piping bag with tip # 1 M, pipe in swirls or as desired. If you have any cinnamon sugar left over, sprinkle over whipped cream before adding the berry garnish.
Notes
Crusts can be made ahead and frozen, bake frozen 30 minutes before serving. Or bake crusts and wrap securely in freezer bags, thaw before serving. To warm, preheat oven to 350, place on parchment lined baking sheet and heat for 5 minutes or until desired warmth.
Make whipped cream 20 minutes before serving for best results.
Other Ideas You Might Like to Try:
Strawberry Shortcake
