When the Atlanta Journal-Constitution calls and asks for a story and recipe, you say yes immediately. We were lucky enough to be featured in May talking all things biscuits. One of the questions they asked was what to do with extra biscuit dough and leftover biscuits. This, of course, is one of my favorite topics so I jumped at the chance to write a few recipes showing my go-to creations. You can find all three of our recipes at myajc.com but here is my family's new favorite summer dessert-Blueberry Shortcake Trifle With Lemon Curd, Whipped Cream and Shortcake Croutons.
Blueberry Shortcake Trifle with Lemon Curd, Whipped Cream and Shortcake Croutons
- Preheat oven to 350°.
- Crumble the shortcakes onto a parchment paper lined baking sheet. Toss with the melted butter, vanilla and turbinado sugar.
- Bake for 10-15 minutes or until lightly golden brown and crisp. Remove from oven and let cool completely. Reserving ¼ cup for garnish.
- In a trifle bowl, layer 1/3 of the crumbled shortcakes, 1/3 of the lemon curd, 1/3 of the blueberries and 1/3 of the whipped cream. Repeat layers twice. Finishing with whipped cream.
- Garnish with reserved crumbled shortcakes, sugared blueberries and lemon zest if desired. Cover and chill until ready to serve.
For the Sugared Blueberries
- In a small bowl, beat egg whites with a fork until foamy.
- Brush the blueberries with the egg whites.
- Roll them in sugar and lay them on parchment paper to dry for at least 20 minutes.