“The summer night is like a perfection of thought.” Well said Wallace Stevens, well said. As much as I love the fall season, summer’s end is always a time of sweet remembrances. As colder temperatures set in, attitudes change from carefree to routine. Vacations dissipate and schedules become more rigid. At an attempt to keep summer near, I made my favorite summer desert, berry shortcake. I swear, the sweet berries and homemade cream trick your brain into thinking it’s July. -Cheers!
(Adapted from Real Simple)
-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
-Make biscuits as directed on package (I used the refrigerated Pillsbury kind and placed them in a muffin tin for a more unique, biscuit look)
-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.