Recipe courtesy of Michele Urvater

Fast Berry Shortcake

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 1 hr 45 min
  • Prep: 1 hr 45 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. In a food processor or blender, puree the thawed raspberries with their syrup and set aside. Stem and rinse fresh berries and set aside. Crumble the cookies by hand or by pressing them lightly with a rolling pin - you don't want them totally crumbled, leave some texture.
  2. In the bottom of each dessert bowl or glass, set 1/4th of cookie crumbs. Top with 1/4th raspberry puree, 1/4th berries and whipped cream. Cover each glass with plastic wrap and refrigerate for at least an hour to soften cookies by moisture of berries and berry puree; may be made a day ahead.
Alex Guarnaschelli

Pavlova with Raspberries

26m Easy 100%
CLASS
Erin Jeanne McDowell

Lemon Raspberry Cake

30m Easy 100%
CLASS
12m Intermediate 98%
CLASS
Sebastien Rouxel

Blueberry Muffins

19m Intermediate 100%
CLASS
46m Easy 94%
CLASS
Jessie Sheehan

Strawberry Shortcake

35m Easy 90%
CLASS
38m Easy 97%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now