Summer Berry Shortcake

Summer. Funny how a season can invoke so many memories. Hot weather, cicadas singing in the trees, wet swim suits, fire flies, and cook-outs: these are a few of my summer memories. But, one my most favorite memories is my mother’s homemade strawberry shortcake. Juicy sweet berries sandwiched between a biscuit with clouds of whip cream; it is truly the perfect summer dessert.

My mom had grown up eating strawberry shortcake and this was a dessert she made for us all summer long. It’s quick and easy to pull together – utilizing summer’s best fresh fruit, whip cream and sweetened biscuits. Mom liked to cut corners where she could, so she used a box biscuit mix that she ‘jazzed’ up with a little sugar and a few spices. She also saved time by making  ‘drop biscuits’ – which means biscuits that are simply dropped onto a baking sheet ( like a large cookie ) rather than the traditional method of rolling and cutting out your dough. Originally, Mom used Cool Whip which she thankfully abandoned and starting whipping fresh heavy cream instead- which I wholeheartedly prefer and continue to use myself.

Over the years, I’ve made a few changes to my mom’s recipe. Lately, I’ve been using Trader Joe’s Buttermilk Pancake mix- though you can use any pancake/ box biscuit mix you prefer. And, I’ve been mixing up what berries I use: adding raspberries or blackberries in addition to my strawberries and have even added a little Almond extract to the whip cream for an extra layer of flavor. This recipe is a fantastic make-ahead dessert and one that is versatile enough that you can use whatever fresh berries are in season or even frozen berries. Most importantly, this dessert is Simply Delicious.

 

 

 Summer Berry Shortcake

Berry Mix:

• 12 oz. Raspberries
• 32 oz. Strawberries
• 1/3 cup of Sugar

Biscuits: Follow instructions on Box for Angel Biscuits and ADD

• 2 TBS. Sugar
• 1/4 tsp. Nutmeg
• 1/2 tsp. Cinnamon

Cream: 

• 2 Cups Heavy Whipping Cream: chilled
• 3 TBS. Sugar
• 1/2 tsp. Vanilla Extract
• 1/2 tsp. Almond Extract

Directions: 

Cut strawberries; mix with raspberries and add sugar. Stir, cover and let sit for at least one hour to macerate. Preheat oven and prepare pancake mix per instructions for angel biscuits ( or just biscuits- depending on whatever box mix you use )  and add the sugar and spices. Drop dough onto parchment lined baking sheet. I made 6 large biscuits from one recipe- but you can easily make 10 -12. Bake per instructions- checking after 8 minutes- let cool 10 – 15 minutes on a cooling rack. Pour cream into a large glass bowl and begin to whip – I use a stainless steel hand immersion mixer – slowly add sugar, while continuing to whip add extracts and whip until cream thickens and soft peaks develop.

 

To assemble your shortcake: Split biscuits in half – laterally – making a top and a bottom. Spoon berry mix over bottom half of biscuit and layer with dollops of whipped cream, top with remaining half of biscuit, a spoonful of berries and more whip cream.

Enjoy!

 

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