UFO’s—Ultimate Fruit On Shortcakes

Sneak in a little math by asking your child to cut the melons for these summery shortcakes in to triangles, squares and rectangles. Or even parallelograms. A delicious treat, served up with a side of geometry!
By / Photography By Matthew Carden | May 20, 2016


For the Sweet Lime Vinaigrette

Mix all ingredients in a microwavable jar or bowl and microwave for 30 seconds only.

Stir, then allow to cool to room temperature. Remove the mint leaves once the vinaigrette has cooled.

For the Shortcakes

Pour the heavy cream into a mixing bowl and add the powdered sugar. Using a mixer, mix until smooth and soft peaks are formed, being careful not to overbeat. Chill while you prepare the rest of the ingredients.

Peel the melons and scoop out the seeds. If you are using seedless watermelon, this step has been done for you! Slice in to ½ -inch -thick rounds, and then into fun shapes from there. Or use a melon baller to form the melons into spheres.

Stir the vinaigrette and spread a tablespoonful on each serving of the shortcake, biscuit or angel food cake. Next, add a large spoonful of the sweetened whipped cream, then as much fruit as will fit on top . Drizzle with a bit more vinaigrette , to taste, and sprinkle with lime zest for garnish.

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For the Sweet Lime Vinaigrette
  • ¼ cup lime juice
  • 2 tablespoons coconut oil
  • 3 tablespoons honey
  • 3 mint leaves, whole
  • Pinch of salt
For the Shortcakes
  • 2 ripe melons, your choice (we like honeydew, watermelon and cantaloupe at our house)
  • 1 pint heavy cream
  • 2-4 tablespoons powdered sugar
  • 6 shortcakes, biscuits or angel food cake slices
  • Zest from 2 limes, as garnish
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