Make Ahead

Macerated Summer Fruit Shortcakes with a Dividend

June 21, 2011
1 Ratings
  • Serves 8
Author Notes

I've listed below the fruits I used, but feel free to use what you have, or what is newly arrived at the farmers market, or even what you can harvest from your own trees and gardens.

I macerated them in a mixture of sparkling wine and campari. The former gives the fruit some zing, while the latter deepens the flavor and adds that fantastic color. The Campari softens the sweet of the fruit, and the fruits soften the bite of the Campari. What goes around comes around.

I used my own scone recipe ( and added a teaspoon of organic dried lavender blossoms. Before adding the sugar to the dry ingredients, I whirred it up in a food processor along with the lavender to break it up. A mortar and pestle would do just as well, and be sure to add some sugar for its great abrasive qualities. The lavender flavor blends beautifully with with the fruits, the Campari, and the whipped cream. With just about everything, I guess.

To transport on a picnic or camping trip, wrap the scones in a double layer of plastic wrap. Seal the macerating fruit in a good, airtight container. Take along a carton of whipping cream, a bit of powdered sugar to lightly sweeten it, a bowl and a whisk. Whipping the cream by hand is a great job to pass among those awaiting their *dividend*. It certainly doesn't need to whipped to a firm peak. Just enough to give it a little body is fine. Picnicking and camping are great for letting go of perfection.

And the dividend? Really now, if I didn't give you an idea of what to do with the luscious macerating solution, or worse, if I'd suggested you toss it out, you would have something to say about it, right? So take along some seltzer water. Divide the macerating liquid among glasses and don't worry about straining it. Seriously, even I don't take a fine mesh strainer picnicking or camping. Divvy up the limes and lemons. Add a few ice cubes - because you always take at least one bag of ice along, right? - and top up with cold seltzer water. Toast to the dividends of summer.

What You'll Need
  • 1 quart strawberries, washed, hulled, quartered
  • 1/2 pint raspberries
  • 1/2 pint blackberries
  • 3 plums, pitted, 1/2" cubes
  • 3 apricots, pitted, 1/2" cubes
  • 1 bottle Moscato
  • 4 ounces Campari
  • 2 limes, quartered
  • 2 lemons, quartered
  • Lemon balm leaves
  • 1/2 batch (one disk) of, 1 teaspoon ground organic dried lavender (or from your own beautiful bushes) added
  • Whipped cream for garnish
  1. Place all fruits in a shallow casserole (non-reactive) or in a shallow plastic container with a secure lid. Add the Moscato and Campari. Squeeze in the juices from the quartered limes and lemons, then drop them all into the mix. If you have some lemon balm growing in your garden, pick several leaves, bruise them with your fingertips, and stir them in. Cover with plastic, refrigerate, and allow to macerate for a few hours or overnight.
  2. When ready to serve, split the scones through the middle beginning at the tip. Divide the fruits among all servings, spooning them over the bottoms of the scones. Replace scone tops and splop a generous dollop of whipped cream on top of each one.
  3. Proceed directly to the *dividend* suggestion above. Here's to summer!

See what other Food52ers are saying.

  • Kitchen Butterfly
    Kitchen Butterfly
  • wssmom
  • lapadia
  • EmilyC
  • Midge

22 Reviews

Kitchen B. June 27, 2011
I love lemon balm....especially with berries! And Capmari takes me back to my childhood where my dad's cabinet was replete with Campari and old fashioned seltzer bottles in red and green.
wssmom June 24, 2011
OMG this is sooooooo AMAZINGLY beautiful!!! Sunday night is my "Friday" night (end of the week) and I am soo looking forward to this!
lapadia June 24, 2011
A delicious photo of Summertime!!
boulangere June 25, 2011
Which always seems too short, so let's all enjoy the minutes . . . Thank you, lapadia!
EmilyC June 23, 2011
Looks so good and refreshing. Love the dividend idea!
boulangere June 23, 2011
Thanks! ` ;)
Midge June 23, 2011
Oooh this is my idea of a summer dessert, picnic or not. The Campari idea is brilliant!
boulangere June 23, 2011
Picnic not required! Thank you, Midge.
hardlikearmour June 23, 2011
Gorgeous! No other words needed.
boulangere June 23, 2011
Thank you so much! I'll have some photos up soon.
mrslarkin June 21, 2011
fyi, i've brought my iSi cream whipper with me on picnics (in the cooler). it's great!
boulangere June 22, 2011
You are brilliant.
fiveandspice June 22, 2011
Ingenious! That's so good to know.
boulangere June 22, 2011
Isn't it, though!
boulangere June 23, 2011
Seriously worth a minimal investment.
fiveandspice June 21, 2011
Oh yes! I loooove the season for berry shortcakes! Yum. And, Campari is my favorite summertime drink too! Mmm. Though, I'm not sure I'm daring enough to try to bring whipped cream with on a picnic (though I'd certainly want to, since it's my favorite food group). Does it keep in a cooler?
boulangere June 22, 2011
Take a look @ marslarkin's comment above - is she clever, or what!
mrslarkin June 21, 2011
Sounds so delicious! We've been eating berry shortcakes for the past 3 days - slightly addictive.
boulangere June 21, 2011
Oh, very. Not mention that *dividend*.
boulangere June 21, 2011
Add *to* before mention. Perhaps too many *dividends*.
meganvt01 June 21, 2011
I really like the idea of adding the campari to the maceration liquid, it all sounds so beautifully balanced.
boulangere June 21, 2011
And the *dividend* is lovely!