Description
Sweet, simple, and perfect for summer gatherings, this Summer Shortcake Board is filled with tender scones, fresh seasonal fruit, creamy toppings, and fresh garnishes for an easy yet impressive dessert spread.
Ingredients
- 1 and 1/2 cups whipped cream or whipped topping
- 1/4 cup raspberry preserves
- 1/4 cup honey
- 1/2 cup lemon cream yogurt
- 1/4 cup sliced almonds
- 13 mini scones
- 1 large peach, thinly sliced
- 1 cup blackberries
- 1 cup cherries
- 8 strawberries, stems removed and thinly sliced
- 3 strawberries, halved
- 1 cup blueberries
- Lemon slices, for garnish
- Fresh mint, for garnish
Instructions
- Place a bowl of whipped cream in the center of a large (about 15×10-inch) serving platter or board.
- Add the raspberry preserves and honey to the upper right area of the board in mini bowls/jars.
- Place the lemon cream yogurt in small bowl in the lower right section of the board and add a mini bowl of the sliced almonds just to the left of the whipped cream.
- Arrange the scones in three sections around the board, creating space between each grouping for the fruit.
- Fill in the board with the fresh fruit: peaches, blackberries, cherries, strawberries, and blueberries.
- Finish the board with lemon slices and fresh mint tucked throughout for a bright, fresh garnish.
- Serve and let guests build their own shortcakes with whipped cream, yogurt, preserves, honey, and fresh fruit.