Shortbread with Summer Fruit and Whipped Cream
This dessert proves that simple can be the best—peak-of-season summer berries and stone fruit served with buttery shortbread cookies and whipped cream. When we served it at a dinner in Northern California, we used shortbread cookies from Marin County’s Rustic Bakery, a local favorite, but use the best shortbread you can find in your area—or make them from scratch, if you prefer.
Ingredients
- 1 cup (4 oz./125 g) raspberries
- 1 cup (4 oz./125 g) blueberries
- 1 cup (4 oz./125 g) sliced strawberries
- 1 cup (6 oz./185 g) sliced plums or nectarines
- 2 Tbs. firmly packed light brown sugar
- 1 cup (8 fl. oz./250 ml) heavy cream
- 2/3 cup (5 oz./155 g) crème fraîche
- 3 Tbs. granulated sugar
- 1/2 tsp. vanilla extract
- 18 small shortbread cookies, purchased or homemade
- Fresh mint leaves for garnish
Directions
In a large bowl, stir together the raspberries, blueberries, strawberries and plums. Add the brown sugar and toss to coat.
In the bowl of an electric mixer fitted with the whisk attachment, beat together the cream, crème fraîche, granulated sugar and vanilla on high speed until stiff peaks form, about 3 minutes.
Divide the shortbread cookies, fruit and whipped cream among 6 dessert plates. Garnish with mint leaves and serve immediately. Serves 6.
Williams Sonoma Test Kitchen
