The warm weather season wouldn’t be complete without these Summer Berry Shortcakes with Vanilla Bean Whipped Cream. It’s the quintessential summer dessert!
It’s been a long few months and I need a little sweetness in my life right now. I was browsing my dessert recipes this morning and I remembered it’s shortcake season. This colorful Summer Berry Shortcake recipe popped into my head and I decided I needed to share it today.
Not only am I sharing this tasty little recipe, but I thought I’d give you an update on all the Bennett shenanigans (wink wink).
As most of you know, my book will be released on September 1st! I’m busy working on organizing some fun activities to promote the book. In this time of Covid, it seems a bit daunting. However, I’ve got a stellar publicity team and they’re doing a great job assisting me with this endeavor.
Recipe demo’s and lively conversation with other bloggers and cookbook authors are at the top of the list. If I can’t meet people in person, I’ll just meet everyone online! I also thought some free virtual cooking classes would be fun. I used to teach cooking classes for home cooks and I truly miss it. So stay tuned for some exciting virtual events to come!
On the home front, my oldest gal moved back to Oregon! She graduated nursing school last year and has been working as a nurse in New Mexico. A few weeks ago she decided to take a job as a hospice nurse and is happy to be living an hour away. Can you see me doing the Mama happy dance?
My youngest gal is still in Northern California and she’s feeling grateful for her job. She misses home, but I think this new experience has been quite an adventure for her. Especially now during these unusual times. She also rescued the cutest little mixed breed pup named Tao. If you want to see all the adorable cuteness, she created an Instagram page just for him. You can find it HERE.
Now back to all things food related. This summer, I created six luscious blueberry recipes for the Oregon Blueberry Commission. It’s blueberry season here in Oregon and the month of July is also National Blueberry Month. So, if you want to get your blueberry fix, head on over to the Oregon Blueberry Commission website to find loads of enchanting blueberry recipes.
With all the sweet and beautiful berries we grow here in Oregon, this Summer Berry Shortcake with Vanilla Bean Whipped Cream happens every year. I’ve paired these berries with a classic shortcake which is much like a sweet biscuit or scone. The berries are tossed with a little brown sugar and the entire dessert is then topped with a light and fluffy vanilla bean whipped cream.
It’s truly a classic dessert that never goes out of style!
My hope is that this post finds you and your family doing well, happy and healthy! These are some strange times but please know my heart is with you and I send loads of light and love your way!
Please feel free to keep in touch! Send an email, post a comment, or head on over to my social media for more up to date information and recipes.
Wishing you all good health and happiness!
Karista
Summer Berry Shortcake with Vanilla Bean Whipped Cream
Summer wouldn’t be complete without shortcakes, fresh summer berries and whipped cream. This quintessential summer dessert is vibrant in color and celebrates the beauty of the harvest season.
Notes
Shortcakes can be held for up to three days in a plastic bag or container. berries can be held for up to 48 hours in the refrigerator. Prepare the whipped cream right before serving.
Ingredients
- 2 cups all-purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 4 tablespoons cold butter, diced
- ¾ cup heavy cream
- 2 pints assorted berries, strawberries stemmed and sliced
- ¼ cup brown sugar
- 1 cup whipping cream, plus 1 tablespoon
- ¼ cup confectioner sugar
- 1 Vanilla bean, split in half and seeds scraped out
- 1 tablespoon sugar for sprinkling
Instructions
- Pre-heat the oven to 425F.
- In a large bowl, mix together the flour, sugar, baking powder and salt. Cut in the butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually stir in the heavy cream until a soft dough forms.
- Roll the dough out onto a floured surface and lightly shape into a rectangle about 1 ½ inches deep. Using a pastry cutter or knife, cut 8 squares.
- Place the shortcakes on a parchment lined baking sheet and brush with the tablespoon of heavy cream. Sprinkle each shortcake with sugar.
- Bake for 12-15 minutes or until golden brown. Remove from the oven and let them cool.
- In a large bowl, mix together the berries with the brown sugar and set aside.
- In an electric mixing bowl, add the whipping cream and begin to whisk in medium. Slowly add the confectioner sugar and then the vanilla bean seeds. Whisk until the whipping cream forms stiff peaks.
- To serve, place a shortcake on a plate and slice in half. Layer a spoonful of berries onto the bottom half of the shortcake and then top the strawberries with the top half of the shortcake. Dollop with whipped cream and serve.
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