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I have had strawberry shortcakes that look like this before and, while the tall cake is pretty, it almost never tastes as good as it looks. Diners spend too much time emphasizing the look of the cake over the flavor. I much prefer the biscuit style of strawberry shortcakes, like the one pictured here from Di's Kitchen. I love the way a slightly buttery crumbly scone-like cake is paired with juicy strawberries and sweet cream. The flavors and textures come together perfectly as the cake soaks up the strawberry juices and the whole thing becomes a lovely summertime treat. One of the best things about it is that it takes a relatively small amount of time to make, since the biscuit component is done in minutes and can be made ahead. Instead of whipped cream, I prefer to top my strawberry shortcakes with a blend of sweetened mascarpone cream, but if you have good berries, you can't go wrong.
If, by some chance, you don't have good berries, check out these strawberry puddings for some alternative uses.
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6-04-2006 @2:29AM Tasty Tangee said... Nichole is right about this one! This petite is a tasty treat!
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6-04-2006 @6:20AM Bonnie said... One of the other benefits of using this style of cake is that it is much much better the day after it's prepared - good if you're preparing for a bbq or other such summery dining affair. As, like you said, the cake soaks up all the juices. Hmmm... might get some strawberries today...
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6-04-2006 @3:09PM kevin said... Here's a differnt take on shortcake:
http://seriouslygood.kdweeks.com/2005/05/strawberries-too.html
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