Blueberry Almond Shortcakes with Lemon Whipped Cream
My only beef with strawberry shortcake is that it always felt to me like way too much biscuit for the fruit and whipped cream…I much prefer an ‘open faced’ shortcake.
Because of this, I decided to make these shortcakes mini-sized, and load them up with blueberries and whipped cream.
For these shortcakes I went with a blueberry-almond-lemon flavor combination…you just can’t go wrong with those flavors, they are so good together!
There are three components to this dish: the almond shortcakes, which contain sliced almonds and a touch of almond extract, the blueberry syrup, and the lemon-whipped cream. Awesomely, they can be prepped ahead of time and set aside until ready to serve. Even more awesome news: when stored separately, everything holds up for a couple of days, so you can enjoy the left-overs!
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