Raspberry-Blueberry Whipped Cream Stacks
Shortbread makes a crisp contrast to the creamy berry filling.
Cookbook author Elinor Klivans
24 Walkers' Shortbread Rounds or Fingers
2 cups heavy cream
2 tablespoons confectioners' sugar, plus more for garnish
1 teaspoon vanilla extract
1 cup blueberries, stemmed and washed
1 cup raspberries, washed
Combine the cream, confectioners sugar and vanilla extract in the bowl of a stand mixer or hand-held mixer; beat on medium-high speed until soft peaks form. Stop the motor and fold in 1/2 cup each of the blueberries and raspberries.
To Assemble: Spoon a generous amount of filling onto the shortbread. Top with another shortbread piece and dust lightly with confectioners sugar. Repeat to form the remaining stacks. Scatter several reserved blueberries and raspberries over the plate. Serve immediately.
Makes 12 shortbread stacks.