Written by : Kate Chynoweth 

Mixed Berry Shortcake

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!

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