bon appétit strawberry shortcakes.

summer is here, baybeeeeee.

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this recipe comes straight from bon appétit magazine! well, from their amazing simple cooking resource site called basically. i LOVE how each step in a recipe is written out, followed immediately by a video of what that step should look like IRL. this is super helpful so you don’t have to scroll up and down to find a photo of what your food should look like in the moment.

damn. i thought i had just invented something but after a 2-second google search, it’s already a thing. i was thinking of a rubber thimble-like cover for your finger while you’re cooking or baking so you don’t have to wash your hands every time you go to touch your phone or scroll on the recipe and not cover the phone in flour or various goo. turns out this is called a finger stylus. eff. i’m always thinking i’ve come up with an invention, but alas, it already exists. also…, i guess one could just use a regular pen stylus in this situation. i’m just hyper paranoid about washing stuff off my hands i guess. what a time suck! ok clean phone screen rant over.

soooo, i’ve been wanting to make really good strawberry shortcakes, and figured i’d just leave this one up to the experts. i decided to take photos because those pretty berries were calling to get their picture taken!

the one thing i changed here was adding blackberries & mint to the berry mixture :) because, summer mint obsession.

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the shortcakes are freaking amazing and just shortcake perfection. super layered and buttery, with a touch of crispety sugar baked on top.

prepping these berries brought me straight back to the days when i worked at burgerville in high school. in the summertime, they have a different seasonal fresh berry each month, and we’d have to come in super early to prep the strawberries (and also the walla walla onion rings). that was my first real job, and i loved ittttt.

i had thought that working in “fast food” was going to be super gross & weird behind-the-scenes, and i bet some places are - but lemme tell ya that BV is too legit to quit in this department. every process back there was super clean and not gross, and the way they cooked the food was, as it should be - cooked to order. anyhoos, i was pleased even as a high school punk that my establishment of employment was on the up and up and super legit. and such good food, by the way. a pnw classsssssiq.

it was actually so much fun working there with mostly people my same age. it was kinda just like hanging out with my friends and slinging milkshakes while we were at it. getting in early in the summer to prep berries and onion rings was FUN and chill. p.s. those delicious walla walla onion rings are truly each hand-dipped by a human - i know this because i hand-dipped many, many onion rings back in those days.

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back to the shorty cakes, WHOA YUM. so so so glad i made this recipe from bon app. pete and i both thought the addition of blackberries and mint was delightful, however i could have gone for just a plain strawberry shortcake after all. keep it classic, ya know?

i watched molly baz make this shortcake recipe (in their ‘shortcake’ highlight) on instagram (twice) and i wasted no time getting after it myself.

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the addition of sour cream not only in the shortcake, but in the whipped cream = genius. adding something quite tangy to something that’s usually soo sweet was a great idea... in fact, i’d probably leave out 1 TB of sugar in the whipped cream if i made this again, because there’s sugar in every component. but for the sweet-toothed general masses, follow the recipe exactly.

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the beauty of this not being my own recipe is that i don’t have to type it all out now. heheHHeeHEHHHhhhhh.

find the bon appétit shortcake recipe here!!!

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the biscuit/shortcake part is amazeballs on its own (or with more buttah, lolll yummm) so no part of this will go to waste if you use up all the berries.

or vice versa, just use the berries & cream if you don’t want to eat the biscuit.

berries & cream, berries & cream, i’m a little lad who loves berrrrrrrieeeeessss & creeeeeeeeeam. still funny.

high kick!!!!!!

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thanks, bon appétit. you rock. never change. keep in touch. HAGS. have a great summer.

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blackberry sprinkle ice cream.

hubba hubba.

my gurlfriends & i were obsessed with this one flavor of ice cream at molly moon's in seattle a looong time ago now. like 8 (!!) years ago. we'd stand in that damn line wrapped around the corner on a hot summer's day to get it. it was called bumberberry and it was for the bumbershoot music festival. all i remember of it was there was blackberry involved and sprinkles!

and bbbbbboyyy was it durn good. i've been thinking about it for about 8 years and needed to take this matter into my own hands.

oh, the woes of special edition goods.

thanks molly moon's of yesteryears for the inspiration!!

this is a super straightforward small-batch recipe. you do need an ice cream maker to churn it, though. 

just need to combine all the ingredients in a bowl and pour them into the ice cream maker!  mash & simmer some fresh blackberries on the stove with a touch of sugar. 


best believe i gobbled up most of my props here. shooting ice cream is hard & stressful, haha. that clock is ticking with the melting factor.

i'm going to experiment with eggs & other thickening agents in ice cream recipes, but this one is super simple & egg-free. i recommend letting it sit out for about 10 minutes before trying to scoop it. 

but i mean... yurrrrrmmm. so refreshing. sprinkles just for lookzies. & crunchiez.

perfect kick off to summer! so so good on a sugar cone, too.

Blackberry Sprinkle Ice Cream

Makes about 5 cups

Active Time: 30 minutes // Total Time: 4-8 hours


  • 1 cup whole milk
  • 1 cup heavy cream
  • 1/3 cup white sugar
  • 2 tsp. vanilla extract
  • 1/4 tsp. salt
  • 12 oz. fresh blackberries (about 1 1/2 cups of blackberry sauce)
  • 1 TB. coconut oil
  • 1 TB. brown sugar
  • 1/4 cup colored sprinkles (coat in a bit of powdered sugar)


Freeze the bowl of your ice cream maker for 24 hours before beginning.

Combine the whole milk, heavy cream, white sugar, vanilla and salt in a bowl or pyrex with a pour-spout and whisk.  Pour the liquids into the ice cream maker and turn on. Churn for 20 minutes.

While the ice cream is churning, heat a large pan on medium-low heat with a big tablespoon of coconut oil. Rinse the blackberries well and add them to the melted coconut oil. Mash with a potato masher or large fork. Sprinkle 1 tablespoon of brown or white sugar over the berries and a pinch of salt. Let the berries simmer for about 5-10 minutes to release the juices. 

After 20 minutes of churning, add the blackberry sauce to the ice cream maker. Churn for 10 more minutes. Coat the sprinkles in a little bit of powdered sugar. Add to the ice cream maker and churn for a couple more minutes, just until the sprinkles are incorporated. 

Transfer the ice cream to a parchment lined baking pan or glass container and freeze for at least 4-8 hours. Let the ice cream sit for about 10 minutes before scooping.