Three-berry shortcake with a twist

Three-berry shortcake with Linoncello

Shortcake Baking Mix
Makes about 4 cups mix

3 1/2 cups All Purpose flour
1 Tablespoon sugar
1 Tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
6 ounces cold butter, cubed

In the mixing bowl or a Kitchen Aid mixer (paddle attachment).

Combine flour, sugar, baking powder, baking soda and salt.

Stir to combine well.

Add the cubed butter and mix until the mixture looks like cornmeal.

This mix can be doubled or tripled and then stored in a large plastic container in the fridge for up to 2 weeks.

Makes 9-10 shortcakes

4 cups of the baking mix
1 egg
1 1/4 cups heavy cream

Place the baking mix in the bowl of a Kitchen Aid mixer with paddle attachment.

In a measuring cup, combine the egg and the heavy cream, stir with a fork to combine.

Add the wet mixture to the baking mix and stir until the mixture is just combined.

Do not over mix.

Place the shortcake dough on a floured surface.

Pat down the mixture into a rectangle…roll out with a rolling pin to about 3/4 inch thick.

Using a biscuit cutter cut out the shortcakes and place on a parchment lined baking sheet. Brush with heavy cream and sprinkle tops with crystal sugar.

Bake at 350°F for 15-18 minutes or until golden brown.


Lemon poppy seed- 1 Tablespoon poppy seeds and zest of one lemon

1/2 cup chopped candied ginger
1/2 cup Mini Chocolate chips

For more information on Mustards Grill, visit:

Chefs' Market 2008 in Downtown Napa
Thursday nights from 5:00 to 9:00 p.m.
May 22 through July 31, 2008

Now in it's 14th year, the Market is Napa Valley's most popular outdoor event. Enjoy fresh produce, food from some of the best chefs in the country, Napa Valley wines, musical entertainment and more. There is something for the whole family. The Market is free and open to the public.

First Street and Napa Town Center in Napa Downtown

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About Pastry Chef Annie Baker:

Annie Baker is a prime example of a professional woman who finally decided to change career direction and pursue her true passion in the pastry arts. After receiving an Accounting degree from Saint Mary's College in South Bend, Indiana, Annie worked in large corporate banks in downtown Chicago. After ten years of "counting beans" and (more importantly) delighting a steadily increasing number of co-workers with the sweet treats she made at home, Annie ventured West and enrolled in the Pastry Arts Program at CIA Greystone for formal training. Annie was always creative and detail-oriented, but it was then and there that she gained the knowledge, skills and confidence needed to advance from amateur home baker to professional pastry chef. Upon graduation, and barely a year after dining as just another tourist at Mustards Grill in the Napa Valley, Annie joined the Mustards kitchen team and was quickly given her own pastry station to manage and develop. As Mustards Pastry Chef, she now collaborates with owner/chef Cindy Pawlcyn to create all of the wonderful and delectable desserts enjoyed by so many happy customers year in and year out. Annie Baker is one of the kindest, friendliest people in her field, with an infectious energy and enthusiasm for life. Having transitioned from Banking to Baking, she is always eager to share personal experiences and insights into the joys of finding one's destiny later on in life -- sometimes even when you least expect it.

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