I make no attempt to hide the fact that I love goat cheese. It, along with parmesan, is the reason I could never be completely dairy free (and believe me, for 3 years, I really tried). This blog may as well be called Love and Goat Cheese, although it doesn’t have quite the same ring to it.
So when I got an email from Belle Chevre, the little Alabama creamery, to be a part of their healthy July recipe series with chef Marvin Woods, well, who was I to say no?
The resulting recipe is a twisted take on the classic shortcake. I substituted blackberries in place of strawberries, but I say use whatever beautiful berry happens to be bountiful at the time. Blueberries, raspberries, heck, peaches would be delicious too, sandwiched between two tender cream biscuits and dolloped with luscious goat-cheese whipped cream.
Tennessee blackberries are kind of like Tennessee bugs… they’re big. Scary big.
Considering all the decadent desserts we’ve been filling ourselves with lately, this was a welcome treat. It truly captures the essence of a southern summer: light, bright, and juicy. In a biscuit.
Summer Berry Shortcake with Mint and Belle Chevre Goat Cheese Cream
For the biscuits:
1 3/4 All-purpose flour, plus more for filling
1/4 cup plus 1 tablespoon sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup (1/2 stick) chilled, unsalted butter cut into 1/2-inch pieces
1 cup heavy cream
1 tablespoon grated lime zest
For the filling:
3 pints strawberries, washed, hulled, and sliced (substitute 1 quart blackberries or other summer berry if desired)
1/2 cup plus 2 tablespoons sugar
2 tablespoons thinly sliced fresh mint
1/2 teaspoon grated lime zest
1/2 cup heavy cream
1/4 cup Belle Chevre Goat Cheese, room temperature
1 teaspoon pure vanilla extract
For the biscuits:
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
In a food processor fitted with a blade attachment, blend the flour with 1/4 cup sugar, baking powder, and salt for 5 seconds. Add the butter and cream and pulsate until mixture comes together.
On a clean, lightly floured work surface, gather the dough into a ball. Gently knead five times. Roll out the dough to a 3/4-inch thickness. Using a 3-inch round cutter, cut out 6 biscuits, re-rolling the dough as needed. Place the biscuits on the prepared baking sheet; sprinkle with the remaining 1 tablespoon sugar. Bake the biscuits until light golden brown, 18 to 20 minutes. Transfer to a rack and cool.
For the filling:
Place the berries, 1/2 cup sugar, mint, and lime zest in a medium bowl and stir to combine. Macerate at least 30 minutes and up to 2 hours, stirring occasionally.
Using the bowl of an electric mixer fitted with a whisk attachment, beat the cream until it forms soft folds (about 3/4 of the way to fully whipped). Add softened goat cheese, vanilla and remaining 2 tablespoons sugar. Beat until it forms soft peaks, taking care not to over beat.
To assemble, split biscuits in half using a knife or fork. Spoon a few tablespoons of the macerated berries on bottom half of biscuit, followed by a heaping spoonful of cream. Top with other biscuit half. Serve immediately.
©Recipe courtesy of Trailblazing Productions, LLC, All Rights ReservedAll images and text © Lindsay Landis / Love & Olive Oil
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Wow, that looks delicious…Berries and cheese are good combination. I’ll try the recipe. Loves.
As much as i love goat cheese I can’t believe I’ve never tried it with fruit before. Thanks for pointing me in a new and delicious direction
I’m so intrigued! I’ve seen goat cheese paired with fruit before, but never actually seen a recipe.. I have to try this.. we love goat cheese too!
I never thought of using goat cheese for dessert. Now that I know I can, there will be stopping me! I’m going to pick up some berries at the farmer’s market on Sat. and will try this out on company Sat. night. Very elegant.
Oh yum!! I love shortbread and berries….this is truly a match made in heaven. So perfect for a delicious summer treat. As an amazing chef I’d love your opinion on my bacon blue cheese burgers!?!
I definitely laughed at your bug comparison because Tennessee SERIOUSLY has some of the weirdest and scariest bugs I’ve ever encountered haha
It must be in our name, cause I like you, could literally eat goat cheese morning, noon and night! Thanks so much for this amazing recipe, can’t wait to try it :)
Looks so delicious! I love goat cheese!
Kisses from Hong Kong,
What lovelylovely photos, and a gorgeous recipe to accompany them! Ive never had a shortcake but one day i hope to make this yumminess and change this fact :)
What a great idea. Looks delicious.
Lime zest! I’m intrigued. And goat cheese cream…mmmmm….
Oh wow, that looks absolutely gorgeous! I think I read about Belle Chevre in the Oprah magazine. She was one of the women who turned her food passion into a career. How inspiring!
gorgeous. (& delicious).
Beautiful photos! The blackberries here in Virginia have been enormous lately too. Not that I’m complaining!
This shortcake looks awesome – I love the fruit/goat cheese combo.
Ooh that looks so good. I love goat cheese so much! I love the mint added to the berries, I will have to try that sometime!
This looks incredible! I, too, could never ever give up parmesan or goat cheese and I love goat cheese in dessert form. This looks like an incredibly delicious combination! I never would have thought to make goat cheese whipped cream!
This looks like a nice change from the standard shortcake!
This looks amazing! Yumm!! I can’t wait to try this combination of my favorite things.
Not to mention I love all things goat cheese as well :)
You won’t believe this, but I was JUST looking for a good summer berry recipe because we are going blackberry picking today! Thanks for sharing!! Your post came just in time!
Love the large blackberries. I am jealous:) What a great dessert for summer!