Alternate title for this post: Red, White, and Blueberry Shortcake
A few weeks ago, we celebrated a life milestone for one of the people in my office. I signed up to bring a dessert. I was looking for something low-maintenance that I could easily transport to work and would capitalize on the delicious fresh berries that are currently in season.
Behold the deconstructed shortcake!
This dessert could not have been easier to prepare. The secret – one store bought ingredient for convenience, one fresh/high-quality ingredient, and fresh/seasonal produce. And a pretty platter for serving.
The store bought ingredient was the Sara Lee pound cake. It was on sale at Publix – buy one, get one free. I defrosted the pound cake for about 10 minutes and then cut it into cubes.
The fresh/high-quality ingredient was the whipped cream. Using the whisk attachment on my mixer, I whisked a medium-sized carton of heavy whipping cream until soft peaks formed (careful not to let it go too long or you’ve have butter). I added a few teaspoons of sugar and a splash of vanilla at the very end to give the whipped cream a little bit of sweetness. Cool Whip and the artificial stuff in the cans have nothing on freshly whipped cream.
The fresh/seasonal produce was a carton of strawberries (rinsed, dried, and cut in quarters) and a pint of blueberries (rinsed and dried). Easy peasy. Blackberries would work well, too.
Another option for this dessert would be to get small plastic cups and layer the ingredients to create individual parfaits – start with a layer of cake cubes, then berries, and then a few spoons of whipped cream. One more layer of each and top with a berry or two.
A berry delicious seasonal dessert that is easy to make, easy to transport, affordable, and a huge hit.