Celebrate peak berry season with this simple yet elegant Berries and Cream dessert. Fresh strawberries, raspberries, blackberries, and blueberries are lightly macerated with cane sugar and orange liqueur to enhance their natural sweetness. Served over soft, homemade whipped cream and paired with buttery shortbread cookies, this easy recipe is a perfect no-bake treat for spring and summer gatherings. Finished with a touch of vanilla and a mint garnish, it’s a refreshing and vibrant way to showcase seasonal fruit. Ideal for entertaining or effortless weeknight indulgence.
Berries and Cream
Makes 6 to 8 servings
Ingredients
- 1 (16-ounce) package fresh strawberries, halved lengthwise
- 1 (6-ounce) package fresh raspberries
- ¾ cup cane sugar, divided
- 4 tablespoons orange liqueur
- 2 (6-ounce) packages fresh blackberries
- 1 (11-ounce) package fresh blueberries
- 1½ cups cold heavy whipping cream
- 1½ teaspoons vanilla extract
- Shortbread cookies, to serve
- Garnish: fresh mint
Instructions
- In a medium bowl, combine strawberries, raspberries, ¼ cup cane sugar, and 2 tablespoons orange liqueur.
- In another medium bowl, combine blackberries, blueberries, ¼ cup cane sugar, and remaining 2 tablespoons orange liqueur. Refrigerate berry mixtures until fruit begins to release juices, about 1 hour, stirring occasionally.
- In the bowl of a stand mixer fitted with the whisk attachment, beat cold cream, vanilla, and remaining ¼ cane cup sugar at medium speed until soft peaks form, about 3 minutes. Divide whipped cream among serving bowls, and top with berries. Serve with cookies. Garnish with mint, if desired.
