Instructions: Prepare the shortcake dough: In a food processor, combine cake flour, sugar, baking powder, and salt. Process until just combined with a few onuoff turns. Add butter then pulse until just combined. With the motor running, pour heavy cream through the feed tube, stopping just before the dough forms a ball.

Roll out the dough: Lightly flour a wooden surface and gently knead the dough until it forms a smooth ball. Be careful not to overknead the dough.

Roll out dough to around 3/4 inch thick. Cut into 7 circles with a 3-inch cookie or biscuit cutter. Knead the leftover scraps together, roll and cut out 3 more circles.

Bake the dough: Line a baking tray with parchment paper and arrange the dough circle on a tray. Brush the tops with heavy cream and sprinkle lightly with sugar. Bake 5 minutes in a 375-degree oven and then reduce the heat to 350-degree oven. Bake for another 25 to 30 minutes, or until the cakes are golden and firm to the touch.

Prepare the berries: While the dough cools, mix the berries. Wolfgang uses a combination of blueberries, raspberries and blackberries, but you can use whatever fruit you like to eat. Combine 1 pint blueberries, 1 pint raspberries and 1 pint blackberries with 2 Tbsp sugar in a large mixing bowl. Then add 1 Tbsp lemon juice, 2 tsp kirsch and 1 tsp orange zest.

Gently mix and set aside.

Build the shortcake: When ready to serve, split each shortcake in half and warm slightly. This is a great dessert for a party because you can prepare the shortcake ahead of time and then warm them when you make the berry mixture. Place the bottom half of the shortcake on a dessert plate. Spoon 1 cup of ice cream on the cake and arrange a cup of the berry mixture over and around the ice cream. Top with the remaining half of the cake. Serve immediately while the shortcake is still warm.

NOTES : Wolfgang Puck creates a delicious dessert using the best of summer fruit.

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