There's nothing like an abundance of summer berries! Our family is big on dessert and I love whipping up new ways to use fresh, seasonal fruits. I'm known for being the popsicle queen, and this summer I've been making lots of popsicles with fresh berries.
One of my favorite summer desserts is a variation on strawberry shortcake, using whatever berries I have available in the refrigerator. Gently breaking some of the berries and macerating them with a bit of sugar draws out the juices and tastes incredible with a dollop of unsweetened whipped cream on top. I've modified this family favorite dessert into popsicle form without the cake or biscuit for hot summer evenings on the patio.
If you want to cut some of the fat and calories, you can substitute regular whipping cream for the heavy whipping cream without losing much of the creamy taste.
1/2 cup pure cane sugar (not white sugar) or raw sugar
1 1/4 cup heavy whipping cream
Wash all berries.
Place blueberries, blackberries and raspberries in a glass bowl and break berries slightly with a potato masher to release some juices.
Remove stems and chop 2/3 cup strawberries (about 4-6 large strawberries). Place in the glass bowl with the other berries.
Mix the berries gently with a spoon and sprinkle with 1/2 cup sugar. Stir to make sure all the berries are coated, then allow the berries to sit undisturbed for 20 minutes to macerate and draw out the juices.
After the berries have been macerating for about 15 minutes, add 1 1/4 cups heavy whipping cream to a food processor and process for about 2 minutes or until a thick whipped cream is formed. (Take care not to over-process or you'll end up with butter!)
Use a spatula to fold the whipped cream into the macerated berries, being careful not to over mix and cause the whipped cream to go flat.
Spoon into a popsicle mold, add sticks and freeze for 8 hours or overnight.
To remove popsicles from mold, gently run lukewarm water over the bottom edges of the popsicle mold for a few minutes to loosen them.