Strawberries aren’t the only way to shortcake. This raspberry fig compote recipe with chocolate shortcake comes together in a pretty dessert.
Fruit Forward Dessert
Raspberries draw out the natural sweetness of Sun-Maid and Orchard Choice California Figs. The combination of fresh and dried fruit in this compote is great spooned onto the shortcakes, or made on its own to pair with pancakes. We like Mission Figs for the complementary colors and the deeper, earthy sweetness. Amber-colored Golden Figs are slightly nutty and delicately sweet and the color contrast. A splash of raspberry liqueur can amplify the fruit flavor and make the fig compote recipe pop.
How to Make Chocolate Shortcakes
Whisking dry ingredients together before baking ensures the ingredients get well incorporated. Next, you’ll stir vanilla-scented heavy cream that’s been whipped to soft peaks into the dry ingredients. The shortcakes are basically cream scones. Once the ingredients combine, you’ll transfer the dough onto a piece of parchment.
Lightly oiling your hands before working with the dough will help it not stick to your fingers. Form a ball with the dough. Then, pat it to a square before slicing it into nine squares with an oiled knife. Oiling the knife (just like with your hands) ensures the dough will release from the knife without sticking.
Brush the tops with egg white and sprinkle with sugar for a bit of sparkle and crunch before baking the shortcakes.
Lightening up Whipped Cream
Adding yogurt to heavy cream does two things: it lightens up whipped cream, but it also introduces a tangy flavor that can add balance to sweet desserts.
Chocolate Shortcakes with California Fig-Raspberry Compote
California Fig-Raspberry Compote:
- 2 cups 100% berry juice cranberry-raspberry or cranberry-pomegranate
- 4 tsp cornstarch
- 1 tbsp sugar more to taste
- 7 ounces Orchard Choice or Sun-Maid California Figs stemmed and halved
- 3 cups fresh raspberries
- 2 tbsp raspberry liqueur or orange liqueur, optional
- 3/4 cup all purpose flour
- 1/3 cup unsweetened cocoa
- 1/3 cup granulated sugar
- 2 tsp baking powder
- 1/8 tsp salt
- 1 ounce bittersweet chocolate or semisweet or mini chocolate chips, chopped
- 2/3 cup heavy whipping cream
- 1/4 tsp vanilla extract
- 1 egg white lightly beaten
- 1 1/2 tsp coarse sugar or granulated sugar
- 1/3 cup plain low-fat Greek yogurt 2%
- 1/3 cup whipping cream
- 1 1/2 tbsp sugar
- 1/8 tsp vanilla
To make Fig-Raspberry Compote
- In a saucepan, whisk together juice, cornstarch and 1 tablespoon sugar. Bring to a simmer, whisking often, and simmer for 30 seconds or until slightly thickened. Remove from heat. Stir in Figs and liqueur. Add additional sugar, to taste. Cool to room temperature. Chill 2 hours or until serving time.
- Preheat oven to 400°. Line a baking sheet with parchment paper or oiled foil.
To make shortcakes
- In medium bowl whisk together flour, cocoa, sugar, baking powder and salt. Stir in chocolate.
- Place cream and vanilla in small bowl. Beat with electric mixer to soft peaks. Stir into dry ingredients. (Chill bowl and beaters for making topping)
- Turn dough out onto a piece of parchment or wax paper. With lightly oiled hands, knead about 10 times, just to form a ball. (Dough will be sticky.) Place dough on parchment-lined sheet. Pat to a 5-inch square. With oiled knife, cut into 9 squares. Separate squares allowing about 1-inch between each. If desired, brushed tops with egg white and sprinkle with sugar.
- Bake cakes for 10 minutes or until pick inserted in center comes out clean. Cool on rack.
- While shortcakes bake, make Yogurt Cream. In chilled bowl, combine yogurt, 1/3 cup whipping cream, 1 ½ tablespoons sugar and 1/8 teaspoon vanilla. Beat with electric mixer to soft peaks. Cover and chill until serving time.
To serve shortcakes
- stir raspberries into Compote. Spoon a little Compote on bottom of serving dishes. Split shortcakes in half lengthwise. Place bottom half over Compote. Top with a small spoonful of Compote and Yogurt Cream. Cover with top half of cakes and a small dab of the Cream. Garnish with mint sprigs, if desired.
Recipe and photo by Lorelle Del Matto