Berry Love Plus Berry Shortcake with Lime Whipped Cream Recipe

Do you like raspberries? If so, you have a lot of company in the Twin Cities metro area. Driscoll’s revealed the Twin Cities is the raspberry consumption capital of America, noting that according to The Nielsen Company, the Twin Cities market not only consumes 132 percent more fresh raspberries per household than the national average, but it’s one of three metro areas that consistently ranks across top 10 lists for highest weekly store sales of all berry types. Breaking down the berry love, we came in at No. 1 for raspberries, No. 5 for strawberries, No. 10 for blueberries and No. 6 for blackberries.

To celebrate our local love of berries, Driscoll’s #BerryTogether engages berry lovers online and with the Berry Together Tour, where their berry truck will be serving cool, complimentary berry treats at these upcoming events remaining on the tour:

July 28 St. Paul Saints Game
5:30-7:30 p.m.
Forget peanuts and Cracker Jack—swing by the Berry Together Mobile Tour for a shared treat before the first pitch at the beautiful CHS Field in the heart of Saint Paul. 

Aug. 5 Open Streets (NE Minneapolis) 
11 a.m.-5 p.m.
At Open Streets Minneapolis, the streets of NE Minneapolis are closed to traffic but open for fun. This family-friendly event brings together the neighborhood for art, dancing music, and of course, berries. 

Aug. 8 Movie in the Park 
7:40-10:40 p.m.
Grab your coziest blanket and a berry treat and snuggle up with the family for this dusk showing of the 2016 Ghostbusters at Pearl Park in Minneapolis. 

Aug. 11 Eagan Food Truck Festival
4-10 p.m.
Swing by the only food truck on the grounds where treats are earned, not bought, at the Eagan Food Truck Festival. 

Aug. 26 Open Streets (Franklin) 
11 a.m.-5 p.m.
At Open Streets Minneapolis, the streets in the Franklin neighborhood are closed to traffic but open for fun. This family-friendly event brings together the neighborhood for art, dancing music, and of course, berries.


Do you also like braspberries? Justin Timberlake started a viral sensation about the fruit via his Instagram page. What is the braspberry? It’s not a hybrid or a new type of berry. You place a blueberry inside the hollow of a raspberry and voila! You have a braspberry! It gives everyone a change to have a little fun with food. You could maybe even use some braspberries in the following recipe for a festive berry shortcake—of course they look very pretty separate, too. 

When assembling your braspberries, or anytime for that matter, remember raspberries are very delicate. Try to keep them as dry as possible. Refrigerate them in their original package between 32° and 34°F. Rinse gently with cool water before you’re ready to eat them. To enhance their natural flavors, let raspberries reach room temperature before serving.

Berry Shortcake with Lime Whipped Cream

Makes 8 servings | Recipe courtesy of Driscoll’s 

Celebrate a bounty of berries with this oversized mixed berry shortcake. The whipped cream is subtly flavored with lime zest for a bright complement to the sweet berries and tender cake. Small springs of mint make for a pretty and tasty garnish.

For the Cake
1 teaspoon vanilla extract
1 stick unsalted butter
2 large eggs

For the Filling
1/4 cup confectioners’ sugar
11/2 teaspoons grated lime zest
1 package (6 ounces or 11/3 cups) Driscoll’s Blackberries
1 package (6 ounces or 11/3 cups each) Driscoll’s Raspberries
1 package (6 ounces or 11/4 cups) Driscoll’s Blueberries
11/2 cups all-purpose flour
11/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
3/4 cup granulated sugar
11/2 cups heavy cream
1 teaspoon vanilla extract
fresh mint, for garnish

1. For the cake: Preheat oven to 350°F. Lightly grease bottom and side of an 8-inch round cake pan. Line bottoms of each pan with a round of parchment paper. Grease paper and dust each pan with flour, tapping out excess. Set aside.

2. Sift together flour, baking powder, baking soda, and salt into a large bowl. Set aside.

3. Beat butter and sugar in the bowl of an electric mixer fitted with the paddle attachment 3 minutes or until light and fluffy. Add eggs, one at a time, with mixer on low speed, scraping down sides of bowl as necessary. Add vanilla. Alternately add flour mixture and buttermilk in several additions, starting and ending with flour mixture, mixing just until combined.

4. Spread batter into cake pans and bake 35 minutes or until golden and cake tester inserted into center of cakes comes out clean. Cool on wire rack 10 minutes. Invert to cool completely. Once cool, using a serrated knife, cut cake crosswise in half.

5. To make whipped cream, combine heavy cream and vanilla extract in a mixing bowl and beat with an electric mixer on high until soft peaks form. Gradually add sugar and lime zest while beating just until stiff peaks form. Keep refrigerated until ready to use.

6. Combine blackberries, blueberries, and raspberries in a large bowl.

7. Place bottom half of cake on serving plate or cake stand. Spread half whipped cream mixture over cake. Top with sprinkling of half mixed berries. Spread small amount of whipped cream on cut side of top half of cake and place atop berries pressing gently into place. Top cake with remaining whipped cream, mixed berries, and small mint sprigs for garnish.

Mary Subialka is the editor of Real Food and Drinks magazines, covering the flavorful world of food, wine, and spirits. She rarely meets a chicken she doesn’t like, and hopes that her son, who used to eat beets and Indian food as a preschooler, will one day again think of real food as more than something you need to eat before dessert and be inspired by his younger brother, who is now into trying new foods.