Fruit, fruit, fruit!
But I’m not just talking apples and oranges here. I’m talking about the big, luscious, bright, vibrant berries I see during my fifty thousand trips I make to the supermarket every week. I never get everything I need or what I painstakingly took an hour to organize and write upon my shopping list (if I even remember to bring it.) I always have my three kids with me and well, if you have ever taken your kids food shopping you know what I mean. If your unsure then borrow someones kids for an hour and go food shopping.
But let’s get back to the berries, shall we!! Each time I enter the store determined and focused on my task to get that one specific item I need and keep forgetting, I am immediately greeted by overfilled display stands of ripe intoxicating berries. Which assault (in the nicest way possible.) my senses with their berrilicious splendor. During my latest (but not last) trip to the market, the raspberries started signing my name super loud and calling to me, not wanting to ignore them and make them feel bad, I picked up a few containers.
Raspberries happen to be my favorite berry, obviously because they are sweet and delicious, but I believe more so because they are interlaced with such wonderful memories of my childhood. Being so little and seemingly lost in the magical wonder of my Mother’ magnificent garden, carefully not to get pricked as I picked the ripe, sweet berries bursting with the essence of the Summer.
Let’s just say that my original mission to pick up eggs or whatever this trip needed is forgotten.So what’s a girl to do??? Pair it with something sweet of course and call it a day! What aisle is the flour and sugar in again??
Raspberry White Chocolate 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.
So there! (Just kidding by the way if I am wrong.)
To my surprise these came out even better than I had hoped. The base that I used for the shortcake is 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 just about any flavors perfectly.
For the filling I skipped over the whipped cream and went to something more dense and flavorful and complemented the pure sweetness of the berries with out diluting it. It started with a fruit dip comprised of cream cheese, marshmallow fluff and a but of bit of melted white chocolate and then topped off with a bit of glaze on top.
Sweet but not too sweet.
This is what you will need…..
For the Scones