What could be a better finish to our seasonal party than a shortcake with peak-of-season local berries? Since our party was in June, strawberries were just the ticket. It is August now and, at least here in Michigan, local strawberries have moved over to make room for our luscious blueberries and blackberries. No worries. You can use any seasonal berry or mix of berries in this easy dessert.
There are a number of reasons why this dessert is so easy for a party menu:
- Nature packages the berries in a ready-to-eat format so little or no prep required (just hulling strawberries).
- The shortcake recipe below uses a “muffin” rather than “biscuit” mixing method, which means that you don’t need to take the time to cut the fat into the dry ingredients.
- The cream only takes a few minutes to whip, provided you take a minute to chill the bowl and mixers if weather is warm.
- Everything can be prepared ahead; including the whipped cream.
As you can see from the photos, we kept it really simple – right down to the paper plates. We figured with the pitchers of sangria and looming darkness, who would notice?!? Besides, the strawberries were the star of the show, and they could not be overshadowed by the delivery vehicle.
Recipe By: A Global Garnish, LLC
Serving Size: 6
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
4 tablespoons sugar
1 teaspoon salt
1/4 teaspoon cinnamon
1 3/4 cups heavy cream
2 tablespoons sugar, optional
2 cups heavy cream, for whipping
5 tablespoons sugar
1 1/2 pounds berries
1. Preheat oven to 400 deg F.
Mix dry ingredients, flour through cinnamon. Stir in heavy cream just until blended. Do not over mix.
2. Spoon mixture on greased baking sheet or baking sheet with Demarle Silpat – using about 1/2 cup in each spoonful. If desired, sprinkle with additional sugar.
Alternatively, place in a small greased baking pan, about 8-10 inches square (or 10 inch round cake pan).
Bake about 15 minutes for spoonfuls and 20 minutes for baking pans.
3. Rinse berries. Hull if using strawberries. Set aside.
4. Whip cream and add final 5 tablespoons of sugar. Set aside.
5. When ready to serve. Cut shortcakes into individual servings and split horizontally.
Layer shortcakes on plate and place berries partly on bottom of shortcake and remainder on plate.
Spoon or pipe whipped cream on top.
DO-AHEAD DIRECTIONS: Prep berries and refrigerate up to 24 hours before service. Bake shortcake, cool and wrap tightly up to 24 hours before, but best if less than 12 hours. Whip cream a few hours before. Assemble at service time.