Berry Shortcake

• 1/2 cup heavy whipping cream (optional)
• 1 tablespoon confectioners or superfine sugar (optional)
• 1/2 teaspoon vanilla extract (optional)
• 1 package (10 ounces) frozen raspberries in lite syrup, thawed
• 1/2 pint fresh blueberries, raspberries, or blackberries
• 1/2 package (7 to 8 ounces) shortbread or butter cookies, or 2 to 3 cookies per person

1. Beat the cream until somewhat stiff, add the sugar and vanilla, and continue to beat until stiff.
2. Set the whipped cream aside in the refrigerator.
3. (If youre on a diet, you can omit this step.)
4. In a food processor or blender puree the thawed raspberries with their syrup and set aside.
5. Stem and rinse the fresh berries.
6. Crumble 2 to 3 cookies in the bottom of each of four 1-cup dessert bowls.
7. Top with the raspberry puree and then the fresh berries.
8. Finish it off with the whipped cream.
9. Cover each bowl with plastic wrap and refrigerate until dinner, at least I hour (this dessert can be made up to a day ahead of time).
10. Variation
11. If youre making this in winter, substitute 2 oranges and 2 bananas for the fresh berries.
12. Youll still need the frozen raspberries to moisten the cookies and create that instant cakey feel to the dessert.

heavy whipping cream, confectioners, vanilla, frozen raspberries, fresh blueberries, shortbread

Taken from www.cookstr.com/recipes/berry-shortcake-2 (may not work)