Berry-Cream Shells

Berry-Cream Shells
Servings: 12 Prep 10 mins Chill Up to 4 hrs


Cream Filling
  • 1/2 cup heavy cream
  • 1 tablespoon confectioners sugar
  • 1 6 ounce container raspberry yogurt
  • 1 cup strawberries, hulled and quartered
  • 1/2 cup raspberries
  • 1/2 cup blueberries
  • 1 teaspoon granulated sugar
  • 1 tablespoon raspberry liqueur, optional
To serve
  • 1 tablespoon fresh mint, cut into strips
  • 2 5 ounce packages individual sponge cake dessert shells (12 shells total)

Make It

Cream Filling:

1. Beat heavy cream and confectioners sugar until stiff peaks form. Stir yogurt until very smooth, then fold into whipped cream. Chill until proceeding with assembly, but prepare no more than 4 hours ahead.


2. In a large bowl, toss together the strawberries, raspberries, blueberries, sugar and liqueur, if using. Refrigerate until serving.

To Serve:

3. Remove cream filling and berry mixture from refrigerator. Add mint to berries. Divide cream filling evenly among dessert shells. Top with fresh berries.