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Berry-Basil Shortcake

This week we're celebrating Juneteenth by bringing this berry shortcake to the function. No one can make biscuits as good as my Big Ma did, so we're using frozen puff pastry shells as a substitution. The puff brings a crisp, flaky contrast to the light whipped cream and berry filling.

puff pastry shells filled with coconut cream, raspberries, strawberries, and basil
Berry-Basil Shortcake


  • 6 Pepperidge Farm puff pastry shells

  • ½ pint fresh raspberries

  • Some strawberries cut into small pieces (I forgot I was going to need them for this recipe and ate most of the pint)

  • ½ lemon, zested

  • ¼ cup sugar

  • A few leaves of fresh basil or mint, cut in tiny pieces

  • 1 pint coconut whipping cream or whipping cream of your preference

  • ¼ cup confectioner's sugar - more or less to taste

Get Your Ingredients from Forty Acres Fresh Market

Order a $30 Fruit Box and request strawberries, raspberries, a lemon, and mint, or basil

Check for the latest information on Forty Acres Fresh Market produce stands and popup markets.


  1. Bake puff pastry shells off according to directions

  2. Once shells are golden brown and delicious remove from oven and cool

  3. In a bowl combine your berries, granulated sugar, lemon zest, and basil

  4. In a separate bowl whip together your heavy whipping cream and confectioner's sugar

  5. Take half of the fruit mixture and fold it into the whipped cream

  6. Spoon the fruit and whipped cream mixture into the pastry shells until almost full

  7. Top the shells with the remaining fruit and serve!


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