Berry Shortcake

Directions

1. 1
   Beat the cream until somewhat stiff, add the sugar and vanilla, and continue to beat until stiff.
2. 2
   Set the whipped cream aside in the refrigerator.
3. 3
   (If youre on a diet, you can omit this step.)
4. 4
   In a food processor or blender puree the thawed raspberries with their syrup and set aside.
5. 5
   Stem and rinse the fresh berries.
6. 6
   Crumble 2 to 3 cookies in the bottom of each of four 1-cup dessert bowls.
7. 7
   Top with the raspberry puree and then the fresh berries.
8. 8
   Finish it off with the whipped cream.
9. 9
   Cover each bowl with plastic wrap and refrigerate until dinner, at least I hour (this dessert can be made up to a day ahead of time).
10. 10
    Variation
11. 11
    If youre making this in winter, substitute 2 oranges and 2 bananas for the fresh berries.
12. 12
    Youll still need the frozen raspberries to moisten the cookies and create that instant cakey feel to the dessert.