Berry-Delicious Shortcakes

Our Traditional Shortbread Rounds are good on their own but pair them with berries and cream, and they're delicious! Here are a couple of ways to make simple and beautiful desserts in minutes.

Blackberry Shortcake with Lemon Curd Cream

In a bowl, blend together 200 mls sour cream with ½ jar Phillippa's Lemon Curd. Cover a Phillippa's Traditional Shortbread Round with the lemon curd cream; decorate with 1-2 punnets of Blackberries or Raspberries; and refrigerate for a minimum of 3 hours. This allows the base to soften. Dust with icing sugar and cut into wedges for serving. 

Blueberry Shortcake with Orange Cream 

Whip 200 mls cream; add 2 Tbsp sugar and 1 tsp grated orange zest; and combine. Cover a Phillippa’s Traditional Shortbread Round with the cream; top with 1-2 punnets of blueberries, and leave refrigerated for a minimum of 3 hours to allow the base to soften. Dust with icing sugar and cut into wedges before serving.

Strawberry Shortcake with Vanilla Chantilly Cream

Whip 200 mls cream, seeds from 1/2 a vanilla bean, 1 1/2 Tbsp sugar and 1/2 tsp vanilla extract together until soft peaks form. Cover a Phillippa’s Traditional Shortbread Round with the cream; top with 1 punnet of strawberries and drizzle with Vanilla Strawberry Jewels; and leave refrigerated for a minimum of 3 hours to allow the base to soften. Dust with icing sugar and cut into wedges before serving.

   


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