Spoon a generous 1/2 cup of warm fruit mixture over the biscuit bottoms saturating as best as possible. Place a biscuit on each plate, lift off the top and set to the side. Whip the whipping cream, sugars and vanilla until soft peaks form. Reheat in the oven for 5 minutes at 325 degrees F. Set mixture aside.Ĭut each biscuit in half horizontally. Add the remaining fruit and warm through. Bring mixture to a simmer to release more juice. Also, if that's absolutely, impossible, try your favorite shortcake biscuits.Īdd half of the strawberries, all the blueberries, sugar, vanilla and water to a pan. The sauce is key to great shortcake!” Makes 4 generous servings.ġ cup fresh blackberries or other seasonal fruitġ/2 cup sugar (depends on ripeness of fruit) However, at least one type of berry must be combined with sugar to create a delicious sauce for soaking the biscuit. This recipe can be made with berries and seasonal fruit like apricots, figs or nectarines. We would drive north of the city to large fields of fragrant bright red strawberries and buy flats of the fruit at roadside stands.
This recipe begins, “Growing up in Portland, a favorite summer treat that my mother made was fresh strawberry shortcake with vanilla whipped cream. If you haven't signed up for their emails, I highly recommend doing so. If I ever have a chance to go on a road trip, this is one place I want to check out! Their Recipe of the Month emails offer up some delicious recipes. This comes from Seattle's Macrina Bakery. FRESH BERRY SHORTCAKE WITH VANILLA WHIPPED CREAM
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