I recently had a bad craving for strawberry shortcake, probably because it is strawberry season here and about every few kilometers you can find a stand selling them. The air is filled with the almost sickeningly sweet scent of strawberries and I just had to have them.
So I bought some with the plan to make a shortcake soon.
Unfortunately the strawberries didn’t last quite as long as I wanted and the ones that were still good were big and tasteless. Needless to say it was a big fat disappointment. So I headed for the last place I wanted to go for fruit: the frozen food aisle. The only saving grace was that the berries I found were “bio” or organic for us English-speaking folks.
Anyway after I got over my strawberry disappointment when I set my sights on this delicious frozen berry medley and decided I would go ahead with the shortcake.
I’m not ashamed—even if I should be—to say that I got some angel food cake from a local bakery because I didn’t want to make an entire cake for two servings, but you can make sweet biscuits, angel food cake cups or even regular cake.
2 triangles of Angel Food cake
2 cups mixed berries
¼ cup sweet red wine
2 tbsp. raw brown sugar
1 tbsp. lemon zest
½ cup heavy whipping cream
2 tbsp. confectioner’s sugar
- Place berries, wine, sugar and ½ tbsp. of zest into a small saucepan over low heat. Let mixture cook until warmed through and remove from heat. (You can simmer for 5 minutes if you want to reduce the mixture more)
- Place whipping cream, zest and confectioner’s sugar in a bowl and whip with electric mixer until stiff peaks form. Add more powdered sugar if you want sweeter whipped cream.
- Place cake pieces on plates or shallow bowls, then drizzle fruit and wine over as desired. Top with whipped cream using a spoon or in a piping bag.
- Eat it up!
If you want to make this even easier but not quite as healthy, use canned “whipped cream”. I personally don’t think it tastes as good, but that’s just me!