But I'm not just talking apples and oranges here. I'm talking about the big, luscious, bright, vibrant berries filling up the display stands at the grocery store, assaulting my senses with their berilicious beauty. So what's a girl to do.
Pair it with something sweet of course and call it a day!
White chocolate raspberry shortcakes.
Now before I even begin, I wasn't even sure I was technically allowed to call this a shortcake. But since I did a little internet research, I was able to find just enough information that justified my actions in calling this just that.
Anyway the berries in the market have been catching my attention more and more lately and I have been trying to create some yummies that incorporate them. My Mother is Queen at this and can throw together something in five minutes that looks like it took hours and to boot it always tastes super delicious.
Anyway this came out to be a wonderful little dessert. The base that I used for the shortcake s actually a scone recipe I use which I adore, because it is not too dry and not tasteless. It is light and moist and pairs with most flavors well. For the filling I skipped over the whipped cream and went to something a little more dense and flavorful, which complemented the pure sweetness of the berries with out diluting it. It started with a fruit dip comprised of cream cheese, marshmallow fluff with a but of bit of melted white chocolate to create a more interesting filling topped off with a bit of glaze on top.
Sweet but not too sweet.
This is what you will need.....
For the Scones