Blueberry & Cherry Shortcakes are the perfect dessert to celebrate the red, white & blue. Rich biscuity shortcakes topped with a blueberry & cherry compote made with a hint of red-wine.
Shortcakes are one of my favorite summer desserts, especially for get-togethers. Shortcakes are similar to buttermilk biscuits, but the addition of a couple of eggs makes them a little lighter and more cakey than a plain biscuit. That lighter texture is perfect for absorbing the delicious fruit juices.
While the basic elements of shortcake are consistent, this one recipe can be made with different fruits as the summer goes on.
When we get local strawberries in the late spring and early summer, it’s the time for classic strawberry shortcakes.
By early July it’s time for cherries and blueberries. Red cherries, blueberries and white cream make Blueberry & Cherry Shortcakes the perfect treat for July 4th parties.
By the time July and August roll around, I’m ready for fresh Peach Shortcakes.
What’s better than a party dessert that can be made ahead? Though the shortcakes come together quickly and can be made the day you’re serving them, you could choose to make them a few days before the party and freeze them. The compote can be made several days ahead. The day of the party all you need to do is re-warm the shortcakes and whip some cream. Super easy!
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