Fourth of July Shortcake

• 23 cup/151 grams unsalted butter, softened, plus more for greasing pan
• 1 1/4 cup/156 grams all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon/4 grams baking powder
• 3/4 cup/45 grams wheat bran
• 3 ounces/85 grams cream cheese
• 1/2 cup/100 grams sugar
• 1 teaspoon/3 grams lemon zest
• 1 large egg, lightly beaten
• 1 tablespoon/15 milliliters lemon juice
• 1/4 cup/84 grams apricot preserves
• 1 pint/270 grams strawberries
• 1 1/2 cups/236 grams blueberries
• 2 tablespoons/8 grams sugar
• 1 cup/248 grams ricotta
• 1/4 cup/50 milliliters whole milk
• 2 tablespoons/8 grams sugar, more to taste
• 1/2 teaspoon vanilla

1. Heat oven to 375 degrees.
2. Butter an 11-by-7-by-1 1/2-inch baking dish.
3. Line pan with parchment paper, allowing paper to extend 1 inch above pan.
4. Stir together flour, salt and baking powder; stir in bran.
5. Beat cream cheese and butter; add sugar and beat until fluffy.
6. Beat in lemon zest, egg and lemon juice.
7. Stir in dry ingredients.
8. Spread dough in a very thin layer over bottom of pan and up sides to form a shell.
9. Press a piece of parchment paper down into the shell.
10. Fit close to dough at all points and let extend an inch above the pan.
11. Fill with pie weights or dried beans or rice.
12. Bake 20 minutes or until dough is set.
13. Remove top parchment paper and weights.
14. Reduce oven to 350 degrees and bake 15 minutes longer or until golden brown.
15. Set pan on wire rack and let cool.
16. Lift out shell.
17. Spread interior of shell with apricot preserves.
18. Make the filling: Slice strawberries, and sprinkle them and blueberries with sugar to taste.
19. Arrange fruit in pastry shell in four segments, alternating berries.
20. Make the topping: Beat ricotta with milk until smooth.
21. Blend in sugar and vanilla.
22. To serve, drizzle topping on each piece of shortcake.

unsalted butter, flour, salt, baking powder, bran, cream cheese, sugar, lemon zest, egg, lemon juice, apricot preserves, strawberries, blueberries, sugar, ricotta, milk, sugar, vanilla

Taken from cooking.nytimes.com/recipes/1017503 (may not work)