Helen Goh’s giant shortcake with summer fruits and vanilla cream – recipe | The sweet spot
A jamboree of juicy stone fruit and summer berries with a crusty, sugary top brings a riot of textures and colour to your dessert table
A jamboree of juicy stone fruit and summer berries with a crusty, sugary top brings a riot of textures and colour to your dessert table A giant American-style shortcake is one of summer’s great celebrations: tender, buttery shortcake, softly whipped cream and an extravagant tumble of fruit.
Rather than prescribing a single combination, I like to let the market decide. Choose whatever looks and smells best: strawberries, raspberries, blackberries, blueberries, greengages, apricots, cherries, nectarines or peaches all work beautifully.
Aim for a mix of juicy stone fruit and berries – it will bring different colours, textures and levels of sweetness to every bite. This is a dessert that embraces the glorious abundance of the season – a proper summer bonanza.
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