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Food Friday Recipe: Berry Shortcake

Priscilla Martel via Wikimedia Commons

Dale-Ila Riggs and Don Miles are the owners of The Berry Patch in Stephentown, New York. Dale-Ila is president of the New York State Berry Growers Association. She can be heard on Food Friday!

One of our favorite times during berry season is a 1-3 day period when the strawberry harvest is winding down, but summer raspberries and early blueberries are starting to be harvested.  We always make a special effort to get some shortcakes made at this time and enjoy berry shortcake with all three types of berries.

Ingredients

2 cups strawberries

2 cups raspberries

2 cups blueberries

Shortcake biscuits (e.g. biscuit recipe from Joy of Cooking)

Directions

1. Slice the strawberries, lightly sprinkle with a little sugar – just enough to bring the juices out.  Set aside.

2. Mash the raspberries with a fork or potato masher.  Sprinkle with about 1 tablespoon of sugar.  Set aside.

3. Mash one cup of the blueberries, lightly sprinkle with just a little sugar to bring the juices out and mix with the remaining cup of whole blueberries.  Set aside.

4. While the biscuits are baking, make some whipped cream.  Take a half pint of local fresh cream, sift in just a touch of confectioner’s sugar (in a pinch, regular sugar will do), add a couple drops of vanilla, and whip until soft.

5. When the biscuits come out of the oven, let them cool a few minutes.  Split open a biscuit, put the two halves in a bowl, cover with whatever type of berry you want, add a spoonful of whipped cream.  Enjoy the wonderful simple flavors of summer!  Repeat as necessary.

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