Recipes

Preparation

Berry Compote Preparation

1. Combine lemon juice, orange juice, sugar, and cornstarch in a large bowl. Add thawed blackberries, raspberries, blueberries, and 1 cup of the fresh strawberries. Puree using an immersion blender until smooth.
2. Gently fold in the fresh blueberries and remaining 1 cup of strawberries.
3. Set aside.

Oatmeal Streusel Preparation

1. Preheat oven to 325°F. Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix all-purpose flour, cinnamon, brown sugar, and oatmeal in a medium bowl. Pour melted butter over dry ingredients and mix until wet.
3. Sprinkle mixture on prepared baking sheet and bake for 8 minutes. Cool for 20 minutes and crumble.

Cake Instructions

1. Preheat oven to 325°F. Spray eight 8-ounce ramekins with non-stick cooking spray.
2. Combine all-purpose flour, baking powder, and salt in a small bowl. Set aside.
3. Cream shortening and sugar in the bowl of an electric mixer fitted with a paddle attachment until fluffy.
4. Beat in eggs, one at a time, making sure to scrape the sides of the mixer.
5. Add 1/2 of the flour mixture, and half of the milk, mixing well. Add remaining flour and milk. Mix in vanilla.
6. Place 1/3 cup of cake batter in the bottom of each prepared ramekin. Top with 1/3 cup of berry compote.
7. Bake for 25-30 minutes, until cake is set.

To Serve
Cool for 5 minutes. Turn warm berry buckles onto a plate. Top with oatmeal streusel and strawberry ice cream.