Summer and Berries Go Together Like Shooby Doo-Wop She-Bop
Nothing embodies the feeling of summer better than berries! Ok…maybe beaches, sunscreen, and frozen adult beverages rank right up there too, but you know what I mean. Summer berries are sweet, juicy, colorful, and go with just about anything! In a salad, on the grill, as a relish or a jam, and of course, in dessert! Berry-laden desserts can be a simple after dinner treat, or an elegant confection fit for any dinner party. And there is no shortage of berry selections this time of year!
If you live in an area where fresh berries are grown, I highly recommend taking your family berry picking. It is hot, dirty work (an adult point of view!) that they will love. There’s something about the taste of a berry straight off the bush…fresh and sweet…that just can’t be matched. And it gives the kids (and the grownups) a respect for the work that goes into growing and harvesting these delicious fruits. And the photo op of faces streaked with dirt and berry juice will be priceless in the years to come!
“Better than any argument is to rise at dawn and pick dew-wet red berries in a cup.”
Wendell Berry
But I have digressed…back to desserts!
One of my family’s favorite berry desserts is shortcake. Sweet fruit scooped over a shortcake and topped with whipped cream…simple and delicious! I have made it with sliced pound cake, small sponge cakes, angel food cake, and of course, with the traditional biscuits. Whichever way you go, you can’t go wrong with a shortcake for dessert!
Below is a delicious recipe for my Strawberry-Blueberry Shortcake, made with buttermilk biscuits and fluffy whipped cream. I also included the Paleo version I made the other night. Yum! I hope you enjoy this taste of summer and remember to always add a little Slice of Spice to your every day!
Michele
Strawberry-Blueberry Shortcake
Sweet, juicy berries drizzled over a tender buttermilk biscuit with fluffy whipped cream
Ingredients
- 6 cups sliced strawberries
- 2 cups blueberries
- 1/4 cup granulated sugar
- 1/2 lemon - juiced (about 1 Tbsp)
- 3 cups all purpose flour
- 4 tsp baking powder
- 1 tsp baking soda
- 1/3 cup granulated sugar
- 1 tsp salt
- 3/4 cup cold butter - cut into pieces or grated
- 1 cup buttermilk
- 2 tbsp heavy cream
- 3 tbsp granulated sugar
- 1 cup heavy whipping cream - cold
- 2 tbsp sugar or honey or maple syrup or agave
- 1/2 tsp vanilla
Instructions
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Mix together berries, 1/4 cup sugar, and lemon juice. Set aside and allow to rest for 30 minutes to develop juices.
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Preheat oven to 425 degrees.
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Line baking sheet with parchment paper
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Mix together flour, baking powder, baking soda, 1/3 cup sugar and salt in large mixing bowl.
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Cut in cold butter until mixture is course crumbs.
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Stir in buttermilk until flour mixture is moist.
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Drop 1/3 cups of dough onto prepared baking sheet 2 inches apart. Brush biscuits with heavy cream (or melted butter if you prefer) and sprinkle with 3 tbsp sugar.
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Bake for 15-20 minutes, until light gold.
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In a very cold bowl (I put mine in the freezer for 10-15 minutes) mix heavy whipping cream, 2 tbsp of sugar or other sweetner, and vanilla on high speed until stiff peaks form (about 1 minutes). Don't overmix.
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Serve the berries and juice over biscuit, and top with whipped cream.
Strawberry-Basil Shortcake - Paleo Style
A sweet berry treat that is Paleo friendly too!
Ingredients
- 6 cups freshed sliced strawberries
- 3 tbsp agave or honey
- 2 tsp fresh lemon juice
- 2 tbsp chopped fresh basil
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder make your own for true paleo
- 1/4 tsp sea salt
- 1/4 cup almond milk
- 1 tsp lemon juice
- 2 tbsp ghee
- 5 egg whites - fresh
- 1 can unsweetened coconut milk - cold
- 1 tbsp agave
Instructions
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Mixed sliced berries, 3 tbsp agave or honey, basil, and 2 tsp lemon juice together. Set aside for 30 minutes to allow juices to develop.
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Preheat oven 400 degrees. Line baking sheet with parchment paper.
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Mix 1/4 cup almond milk with 1 tsp lemon juice. Allow to sit for a minute to make a buttermilk.
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In a medium bowl, mix together almond flour, coconut flour, baking powder, salt, almond milk mixture, and ghee. Mixture will be course and crumbly.
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In a separate bowl, mix egg whites on high speed until soft peaks form (about three minutes).
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Fold egg whites into the flour mixture and stir until completely combined. Allow dough to sit for about five minutes to allow flours to absorb the liquid.
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Using a muffin or ice cream scoop, drip biscuits onto parchment paper about 2 inches apart.
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Brush tops with remaining ghee, and honey if desired.
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Bake for 15-20 minutes until tops are golden.
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Just before serving, open can of coconut milk without shaking. Scoop off the congealed cream from the top of the can into a very cold mixing bowl. Add a tbsp of agave and beat on high until peaks form (about two minutes).
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Serve the berries and juice over the biscuits, and top with coconut whipped cream.
I cannot wait to make this for my dad! He loves shortcake of any kind, and he will absolutely love this recipe. Thanks for sharing the recipe!
Thank you for stopping in. Hope your dad loves them!