Summer Berry Shortcake
Everyone loves classic strawberry shortcake, but we think mixed berries make it even better. Our summer berry shortcake takes that beloved strawberry shortcake concept and elevates it with our signature Berry Marinade—fresh berries macerated in our Strawberry + Pink Peppercorn Shrub for deeper, more complex flavor. Paired with homemade scones, this is strawberry shortcake's more sophisticated cousin. you can also use all strawberries for a traditional approach!
Berry Marinade (for 2 cups fresh berries)
- 1 tablespoon Strawberry + Pink Peppercorn Shrub
- 1 teaspoon fresh lemon juice
- 1 tablespoon Berry Sugar (recipe below) or regular sugar
Gently toss berries with all ingredients. Let sit for 10 minutes, or up to several hours—the marinade is very forgiving.
Berry Sugar (optional upgrade, makes enough for many batches)
- ½ cup (100g) organic white sugar
- 1 small handful freeze-dried strawberries or raspberries
- Tiny pinch of salt
Blend half the sugar with freeze-dried fruit and salt in a clean blender. Empty into a bowl and stir in remaining sugar. Store in a jar—keeps for several months.
Bakery-Style Cream Scones (makes 8-12 scones)
- 500g all-purpose flour
- 65g sugar
- 2 tablespoons baking powder
- ¾ teaspoon salt
- 130g butter, very cold or frozen
- 2 cups heavy cream
In a large bowl, mix flour, sugar, salt, and baking powder. Grate the cold butter on the large holes of a box grater directly into the flour mixture and toss until incorporated. Add cream and gently mix until just combined—don't overwork the dough.
Pat into a circle and cut into 8-12 wedges. Brush tops with cream or milk and sprinkle with sugar. Bake at 375°F for about 20 minutes, until tops are golden brown.
Assembly: Split warm scones, fill with berries and their syrup, and top with whipped cream for the ultimate summer treat.
This is the kind of dessert that makes summer memories—perfect for picnics, dinner parties, or any time you want to turn fresh berries into something truly special.
