I cut the recipe in half. Some SMS bakers commented that the shortcakes were pretty big, so instead of 3 shortcakes, I decided to make 4 (smaller) shortcakes, which ended up being big enough for us. The shortcakes turned out crispy on the outside and tender on the inside. I ended up needing 1 tsp less cream in the dough. The lemon zest in them was definitely a good addition. I decided to add some freshly ground cardamom to the shortcake dough which added spiciness as well as a lemony aroma. Instead of regular sugar, I used raw (turbinado) sugar to sprinkle on top of the shortcakes.
The kitchen smelled so nice while the shortcakes were baking. While the shortcakes were in the oven, I macerated the sliced strawberries and whipped the cream. As soon as the shortcakes were cool enough, I used a fork to split open the shortcakes and was pleasantly surprised at the tender crumb. The assembly was truly a piece of (short) cake :o)
Final thoughts/tips:
- Hubby and I enjoyed these strawberry shortcakes very much. It's such a simple dessert that's packed with great flavor. I would definitely make them again.
- Leftover shortcakes (not assembled) were great the next day, although they were a tiny bit crumbly which was fine.
- I used a large pizza cutter to cut the dough into 4 equal pieces.
- Don't forget to check out the other SMS bakers' Strawberry Shortcakes.
Your shortcakes look so yummy!
ReplyDeleteYour shortcakes look great. I can't believe you've never had one before. I'm glad they were a success for you.
ReplyDeleteThanks for baking along with me this week!
@Cristine: thank you!
ReplyDelete@pinkstripes: I had fun baking them and then eating them :o) Thanks for choosing this recipe!
Wow, you'd never had strawberry shortcake? You were missing out! Glad you got to try it and that you enjoyed it. Your shortcakes look wonderful!
ReplyDeleteThanks for the tip about "The Sweeter Side of Amy" - I put in a request with my library tonight! I'll definitely be trying a mini bundt recipe when I get it :)
Cardamom sounds like a nice addition. I also made mine a bit smaller and thought they were still tasty on day 2.
ReplyDeletei can't believe you've never had these before! great job :)
ReplyDelete@Tracey: thank you! I hope you have better "mini-bundt" luck with The Sweeter Side of Amy's Bread recipes. I'm looking forward to your post already.
ReplyDelete@Jennifer: yes, they were great the next day. This recipe is definitely a keeper.
@Jaime: thank you! I guess there's a first for everything :o)
they're so lovely!
ReplyDeleteMy husband loves strawberries so much I have to try this recipe!
@Claudia: let me know how it turns out if you make it.
ReplyDelete