Very Berry Shortcake

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.

Servings: 2

Ingredients

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

 

Directions

1. 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)
2. 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.
3. 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.
4. 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!