Mixed Berry Shortcake

My neighbor Cheryl gave me some mini angel food cakes, and since we were in the mood for a dessert, I decided to make a mixed berry shortcake.  I used strawberries, blackberries, raspberries & blueberries, and topped them with homemade whipped cream–they were a big hit and so delicious.  Thanks, Cheryl!

Mixed Berry Shortcake

Fruit Mixture:

• 1-2 cups of strawberries, sliced
• 1-2 cups of red raspberries
• 1-2 cups of blackberries
• 1 cup of blueberries
• 3 tbsp white sugar, or more depending on the sweetness of the berries.
• 1 tsp lemon zest

Whipped Cream:

• 1 pint of whipping cream
• ¼ cup white sugar
• 1 tsp vanilla

Other Ingredients:

• Mini angel food cakes

How to Make Mixed Berry Shortcake:

Macerate the berries by combining the berries, sugar, and lemon zest in a bowl & mix thoroughly. Refrigerate for at least an hour before serving.

Make the whipped cream by beating the whipping cream, white sugar, and vanilla with a hand mixer for 5-7 minutes until fluffy.

To serve spoon berries over mini angel food cakes & top with whipped cream. Enjoy.

 

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