Tuesday, June 23, 2015
TWD - Strawberry Shortcakes, Franco-American Style
When I was growing up. "Strawberry Shortcake" meant a red-headed, freckle-faced doll wearing an outlandish costume, complete with mob cap and stripy green and white stockings, which smelled like a lolly pop. My only other experience with "shortcake" was the nickname that the Fonz had for Joanie on Happy Days.
Fast forward a few years to when I started blogging, and learned that in the US, a shortcake is a biscuit (what we would call a scone) filled with strawberries and cream. I even made them in the dim dark past when I first moved back to Melbourne and was house-sitting for some friends.
Today, for Tuesdays with Dorie, we are once again making shortcakes - this time, with a twist. These are strawberry shortcakes "Franco-American style", which means that instead of filling a biscuit with strawberries and cream, we had to make discs out of lady finger batter and fill those with the strawberries and cream.
The lady finger discs lighten up the shortcake considerably, making this version of a shortcake akin to a fire engine cocktail - it doesn't feel like you are consuming much, and they are delicious, so you could easily overindulge.
Dorie also suggested macerating the strawberries in sugar and cloves, then roasting them and adding saba (I added verjuice instead - close enough, though I probably should have used balsamic vinegar), olive oil and cracked pepper to the mix. This really amped up the flavour of the strawberries. and made them easier to eat in the context of this soft dessert.
These strawberry shortcakes are a pretty little dessert that would be a welcome accompaniment to an afternoon tea party or for dessert after a heavy, rich dinner.
To see what the other TWD bakers thought of these shortcakes, visit the LYL section of the TWD website.