This year we celebrated Memorial Day by using our new grill and enjoying some of the last strawberries of the local growing season. Nothing is better than fresh, ripe strawberries, and shortcake is a great way to showcase them.
Except for making jam, I can't imagine why anyone would want to cook them and destroy their great flavor and texture. But, that's my opinion.
This particular variety of strawberry is the Monterey, a berry that is neither too sweet not too tart. Middle-of-the-road berry. Sadly, my nearby local stand has closed for the season, so I will have to go searching farther afield for more fresh berries. That said, I happen to live in the middle of strawberry country, so finding more shouldn't be too difficult.
Cathy, from The Tortefeasor, chose Dorie's Tender Shortcakes to kick off the summer season. I thirded the recipe and ended up with five good-sized shortcakes. Of course, the odd one had to be taste-tested, just in case.
This was potentially disastrous, because these shortcakes were so delicious that they almost didn't live long enough to be smothered in strawberries.
I grew up in the era that used those little sponge cakes for this dessert. Those cakes were good enough, and really soaked up the juices, but over the years my preferences have changed. A good biscuit-y shortcake just can't be beat, and this is definitely my go-to recipe.
If you want to try it yourself, stop by Cathy's blog for the recipe, then head over to the TWD blog to see what the other bakers did.