Ingredients
- 1 package store-bought individual shortcakes sliced in half
- 2 cup strawberries sliced leave some whole for garnish
- 4 tablsepoons fresh lemon juice divided
- 1 cup sugar divided
- 2 cups fresh blueberries 1 ½ cups for compote and the rest for garnish
- 2 cups heavy whipping cream
- 4 ounce tub mascarpone cheese about ½ cup
- 2 tablespoons powdered sugar
Instructions
- STRAWBERRIES
- Wash and slice strawberries making sure to remove the green stems (leave some whole and set aside for garnish)
- Pour 2 tablespoons lemon juice, and ½ cup of sugar over the strawberries, mix well, and set aside at room temperature.
- FOR THE BLUEBERRY COMPOTE
- Combine 1 ½ cups blueberries with ½ cup sugar, and 2 tablespoons lemon juice, in a medium saucepan, and cook over medium-high heat, stirring occasionally until blueberries are soft and thickened, about 10 - 12 minutes. Use the remainder of fresh blueberries as garnish
- FOR THE WHIPPED FILLING
- Whip the heavy cream and mascarpone cheese until thickened (firm peaks), add the powdered sugar, and combine. Refrigerate until ready to use
Notes
To serve: Cut the shortcakes in half, place the bottom layer of shortcake on a dessert plate - spoon macerated strawberries over the bottom portion then add a dollop of whipped cream. Cover with the second portion of shortcake.
Finish, with another dollop of whipped cream, some strawberry liquid/syrup, and then a good drizzle of blueberry compote over, and enjoy!
Finish, with another dollop of whipped cream, some strawberry liquid/syrup, and then a good drizzle of blueberry compote over, and enjoy!