Berries and Cream Shortbread Cookie Jumble

Servings

3 cups summer berries blackberries, raspberries, blueberries, chopped strawberries, etc…*
1 tbsp sugar or coconut sugar
1 cup heavy cream
1 ½ cups plain whole milk Greek yogurt
2 cups chopped/crushed shortbread cookies + more for topping**
*You can use fresh or frozen! I made mine with fresh strawberries but used frozen blueberries and raspberries. If using frozen, it’s best to let it come to room temp before making the recipe OR you’ll have to let the fruit rest at room temp for about 1 hour so that everything is completely thawed.
**I used the Walkers Pure Butter Shortbread + some Trader Joe’s biscotti because I ran out of shortbread. Any crunchy cookie can be used! You can chop them with a knife or put them in a zip top bag and crush them with the back of a skillet or rolling pin. You just want small bite-sized pieces/crumbles.

In a medium bowl, add the berries, sugar, and a pinch of salt and stir to coat. Let sit for at least 20 minutes.
Place a fine mesh sieve over a bowl and pour the fruit into the sieve. Stir the fruit around and gently press to drain off any liquid. Save that liquid for topping.
In a large bowl, add the heavy cream and use an electric beater to beat on high until stiff peaks form (about 2-4 minutes). Add in the yogurt and beat until combined and fluffy (just about 30 seconds). Fold the cookies into the whipped yogurt, then fold in the drained fruit. Let the mixture sit in the fridge for at least 2 hours or overnight.
Serve topped with reserved juices and more cookie crumbles.

Substitutions:

To make dairy-free/vegan, you could try replacing the whipped cream and yogurt with a dairy-free coconut whipped cream.
To make gluten-free, use a GF shortbread or other crunchy GF cookie.
I love this with berries, but you could also make this with stone fruits like peaches or nectarines or use a combination.

Eat leftovers straight out of the fridge topped with any extra fruit, juices, or cookies you had.