I love shortcakes and whipped cream with berries. Individually each element is divine and together the effect is nothing short of phenomenal. This month, Abby Dodge’s Baketogether challenge takes the whole deal up a notch. Changing the shortcakes from the traditional “plain vanilla” version to chocolate and the whipped cream to a whipped cream/mascarpone combination was sheer genius.
Of course, I couldn’t leave well enough alone, even when starting with that pumped up version (recipe here.) I tossed almond-flavor into the shortcakes, the whipping cream/mascarpone mixture and the berry sauce, used homemade buttermilk and mascarpone cheese instead of store-bought, and switched out the strawberries for a combination of decent store-bought raspberries and insanely good blackberries from Westmoreland Berry Farm. Finally, I used a biscuit cutter to make my shortcakes round instead of cut into squares.