Summer Berry Shortcake

4 servings

Skip the whipped cream --- berries make this "shortcake" flavorful.

• 3 cups mixed such as raspberries,
     strawberries and blackberries
• 1 Tablespoon sugar
•    Juice of 1 orange
• 4 slices dessert shells or angel food cakes

Toss the berries with the sugar and let macerate for 30 minutes. Mash slightly with the back of a spoon or fork and toss with the orange juice.

Place a slice of sponge cake or dessert shell on plate. Top with the fruit, making sure to spoon on some syrup, and serve.

* One pint of fresh strawberries equals 1 basket, or about 3 1/4 cups whole berries, or 2 1/4 cups sliced berries, or 1 2/3 cups pureed berries, or about 12 very large stemmed berries, or about 36 smaller berries.

Storing and Preparing Strawberries:

1. Before using or storing, sort through the strawberries and separate the soft ones from the firm, fully ripe berries. Discard any mushy or spoiled berries.


2. Store them in a colander in the refrigerator. This allows the cold air to circulate around them. Do not cover them.


3. Remove caps from strawberries only after washing. Prepare strawberries for serving by rinsing with caps still attached under a gentle spray of cool water; pat dry with a paper towel. (Don't remove the caps before washing; the caps keep the water from breaking down the texture and flavor inside the berries.). Wash the berries just before you plan to use them. Use as soon as possible; strawberries ripen no further once picked.


4. To keep strawberries from absorbing large quantities of water when washing them, place in a salad spinner to remove excess water.

Bon appetit!