The particular combination of butter cookies with berries is scrumptious and irresistible with or without the whipped cream. This dessert is also terrifically easy to assemble, and the more ahead of time you make it, the longer it has to set in the refrigerator and become mushy. I prefer this made with fresh summer berries, but I like it in winter, too, when I substitute bananas and peeled and sliced oranges for the berries.
Preparation Time10 min
Preparation Time - Text10 minutes
Cooking Time1 min
Cooking Time - Text60
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get-together
Equipmentblender, food processor
Five Ingredients or LessYes
Taste and Texturebuttery, creamy, fruity, juicy, rich, sweet
Type of Dishfruit
- ½ cup heavy whipping cream (optional)
- 1 tablespoon confectioners’ or superfine sugar (optional)
- ½ teaspoon vanilla extract (optional)
- 1 package (10 ounces) frozen raspberries in “lite” syrup, thawed
- ½ pint fresh blueberries, raspberries, or blackberries
- ½ package (7 to 8 ounces) shortbread or butter cookies, or 2 to 3 cookies per person
Beat the cream until somewhat stiff, add the sugar and vanilla, and continue to beat until stiff. Set the whipped cream aside in the refrigerator. (If you’re on a diet, you can omit this step.)
In a food processor or blender purée the thawed raspberries with their syrup and set aside.
Stem and rinse the fresh berries.
Crumble 2 to 3 cookies in the bottom of each of four 1-cup dessert bowls. Top with the raspberry purée and then the fresh berries. Finish it off with the whipped cream. Cover each bowl with plastic wrap and refrigerate until dinner, at least I hour (this dessert can be made up to a day ahead of time).
If you’re making this in winter, substitute 2 oranges and 2 bananas for the fresh berries. You’ll still need the frozen raspberries to moisten the cookies and create that instant “cakey” feel to the dessert.
1991, 1995 by Michele Urvater