This delicious berry dessert is super-quick and easy if you opt for store-bought individual shortcakes (available in supermarkets throughout the spring, during “strawberry season”), or you can use slices of homemade or store-bought pound cake—or any kind of biscuit or cake you like—as the base. Freshly whipped cream is a classic topping, but for a healthy alternative, try Greek yogurt sweetened with a spoonful of honey.
Serves 6
4 cups mixed fresh berries, such as strawberries and blueberries
2–4 tablespoons sugar
6 pre-made shortcakes or slices pound cake
1 cup whipping cream or yogurt
2 tablespoons powdered sugar
½ teaspoon of vanilla
A few leaves of fresh mint (optional)
Gently wash all the berries, hulling the strawberries and slicing them in half. Place berries in a bowl, stir in the sugar and set aside and place in the refrigerator until ready, for at least one hour.
To make the whipped cream, using a stand mixer or electric beater, beat the whipping cream, sugar and vanilla until soft peaks form.
Spoon berries over each pre-made shortcake and top with the whipped cream or yogurt. Garnish with fresh mint, if desired. Serve and enjoy!
