Sundays truly are my favorite day of the week. However, they are also my laziest. Hence the term, day of rest. I was craving a berry shortcake like my mom used to make when my sis and I were kids. it was something we always looked forward to on Sundays in the summertime. She was great with our health and nutrition so sweet treats weren’t for everyday ya know…
So because this is my lazy day, I skipped the ole standard baking routine mom would do. In place of making these little short cakes from scratch, I used a biscuit can and instead added it to a mini Bundt cake tray that I have, but feel free to make from scratch! The rest is pretty easy, with the light whip cream, berries, mint leaves, and a little bit of balsamic glaze to top it off.
Here is what you need:
2oz combo of raspberries and blueberries
light whip cream
fresh mint leaves
mini biscuits/bundt cakes
Here is what to do:
bake your mini cakes at 400 degrees for 10min (like I said, I used the homestyle biscuits from the can roll
let cool
add the whip cream in the rounded space
add the berries on top
use one mint leaf per cake
finish with a nice balsamic glaze or honey
Enjoy!
Xoxo,
Natasha
Share the Love [Sassy_Social_Share]
Leave a Reply