All the berries are at their peak now. Here are recipes that let you enjoy them in abundance.
that, as the name implies, are mostly berries with just enough batter present to shape them into said muffins. Those will keep fresh for days at room temperature, and due to my predilection for eating two at a time for breakfast and another as an afternoon snack each day, mine won’t last long on the counter.
Then finally, my partner loves strawberry shortcakes, so I’ve been making a lot of iterations lately, from the split biscuit-style to a crumbly sponge cake baked in the shape of those “dessert shells” you buy at the grocery store. For the former, though, I love thisthat spoons halved strawberries, brightened with slices of tender citrus, over the top and dolloped with sour labneh or yogurt.
It’s a showcase for the most beautiful berries of the season, when all you want is a great excuse to eat something sweet and decadent any time of day.These biscuits are craggy and crisp outside and bursting with berries inside. Feel free to substitute raspberries or blackberries here, but not strawberries — they’re too watery. This recipe makes fantastic use of any frozen fruit you need to use up too.
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