Friday, July 1, 2011

Berry Shortcakes

Berry Shortcakes

2 pounds berries (such as raspberries, blueberries, or sliced strawberries)
1/3 cup plus 2 tablespoons granulated sugar
1 cup heavy cream
8 biscuits, store-bought or made from a mix

In a large bowl, toss the berries and 1/3 cup of the sugar. Let sit for at least 15 minutes (and up to 4 hours, refrigerated).
In a medium bowl, beat the cream and the remaining 2 tablespoons of sugar until soft peaks form.
Split the biscuits in half. Spoon the berries and whipped cream on the bottom halves and sandwich with the tops.

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