Berry Shortcake

1. 1

   Beat the cream until somewhat stiff, add the sugar and vanilla, and continue to beat until stiff.

2. 2

   Set the whipped cream aside in the refrigerator.

3. 3

   (If youre on a diet, you can omit this step.)

4. 4

   In a food processor or blender puree the thawed raspberries with their syrup and set aside.

5. 5

   Stem and rinse the fresh berries.

6. 6

   Crumble 2 to 3 cookies in the bottom of each of four 1-cup dessert bowls.

7. 7

   Top with the raspberry puree and then the fresh berries.

8. 8

   Finish it off with the whipped cream.

9. 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. 10

    Variation

11. 11

    If youre making this in winter, substitute 2 oranges and 2 bananas for the fresh berries.

12. 12

    Youll still need the frozen raspberries to moisten the cookies and create that instant cakey feel to the dessert.

No additional tips available.