Summer Desserts in a Cup, Part 5: Berry Shortcakes
Over the past few weeks, we've done quite a few iterations of the one-cup dessert series, or as I affectionately call it now, "Will it mason jar?" The answer has been a resounding yes. You can torch marshmallows for a frozen, portable campfire treat (Frozen S'mores in a cup). You can take your streusel to the skillet for a no-bake classic cobbler-esque dessert (Peach Crisp in a cup). You can even turn beloved Key Lime Pie into a parfait-like wonder of tart, silky curd, crushed cookies, and tangy yogurt-infused whipped cream (Key Lime Pie in a cup).
We round out the series with another lovely, no-bake, easy-as-pie-in-a-cup dessert: berry shortcakes. The blueprint: macerated berries with basil and lemon, toasted cubes of angel food cake or pound cake, and my now go-to all-time fave lighter whipped cream. Swap out the berries with any fruit you like or add a little sparking wine to the berry mixture. Enjoy!
Berry Shortcakes in a Cup
1/2 cup diced angel food cake1/2 cup raspberries1/2 cup blackberries1 tablespoon sugar1 tablespoon thinly sliced fresh basil1/4 teaspoon grated lemon rind1 teaspoon fresh lemon juice4 tablespoons lighter whipped cream
1. Preheat oven to 350º.
2. Arrange cake cubes on a baking sheet. Bake at 350º for 5 minutes or until toasted.
3. Combine next 6 ingredients (through lemon juice) in a bowl; let stand at least 10 minutes. Layer berry mixture, whipped cream, and cake in 2 juice glasses or small mason jars.
See More Desserts in a Cup: