Quick & Easy STRAWBERRY & BLUEBERRY COOKIE Shortcake

Table of Contents: Desserts (non-frozen)

 

The fruit and whipped cream preparations can be done a little in advance and refrigerated.  The assembly of the dessert should be done just prior to serving or at the table in order to keep the cookies very crisp.

 

1 small container fresh strawberries, washed, drained, & sliced

1 small container fresh blueberries, wash & drained

Granulated sugar, to taste for fruit & for whipped cream

½ pint heavy whipping cream, kept very cold in refrigerator before use

1(10-oz.) package of Lorna Doone shortbread cookies

 

 

 

 

 

Place an electric mixer bowl and the beaters in the freezer to get very cold.

 

Place the sliced strawberries in a bowl with the blueberries and sprinkle with sugar to taste, stir to mix together, and set aside.

 

Using the cold mixer bowl and beaters, whip the cream and add sugar to taste.

 

Using individual dessert plates, place 4 cookies on each plate; then add 2 T. of the mixed strawberries and blueberries on top of the cookies.  Top the fruit with whipped cream; then repeat the layer adding a couple of pieces of the fruit to the very top of the whipped cream.  Serves 4.

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