Make Strawberry Shortcake Instead of Cookies
Whether we eat at home or dine out, my family never skips dessert and we are pretty good at ordering the best dish on the menu. The first time I went to the cheesecake factory with my dad, he blew me away by skipping the Cheesecake Factory entirely and ordering strawberry shortbread instead. “They make it with cookies instead of cake,” he explained.
I was young, stupid, full of cheesecake and a little confused. How can a biscuit be better than a cake in a dessert setting? But then I took a bite out of my dad’s real plate of “shortbread” and immediately understood. He was right. The biscuit did better.
Knowing what I know now, it makes sense: sweet on sweet on sweet may seem tempting, but such configurations can quickly become cloying, palate-satiating after just a few bites. The buttery, unsweetened, slightly salty biscuit contrasts with a pile of ripe, sweetened berries and whipped cream, which prevents sugar overload and encourages you to keep eating.
How to choose the best sponge cake for strawberry cake
The first thing you need to do is decide how much effort you’re willing to put in: you can buy frozen cookies, make them from a mix, or bake them from scratch. If you’re looking to outsource all the labor, Southern Living recommends Callie’s Hot Little Biscuits (a decadent luxury option) or Mary B Buttermilk Cookies , which are more affordable but still “exceptionally soft”, with an outside that ” has a crispy crust. the texture that results from shortening the cookie.”
Set yourself up for biscuit success:
- Cookbook with the best biscuit recipe
- Large old mixing bowl
- Sturdy wooden spoon
- The best biscuit flour
If you want to make your own, I’m partial to the White Lily recipe ( White Lily is the South’s favorite cookie flour); I also love Stella Parks Buttermilk Biscuits, but you’ll have to buy her book to access the recipe (a purchase you won’t regret). If you’re a biscuit fan, this recipe from Serious Eats is for you. If you’re short on time, these two-ingredient cream biscuits are way better than they have any right to be and will make you wonder why you bothered with more complex recipes. If you’re looking for a very tender cookie with a nutty, caramelized flavor, try these oatmeal beauties . You have many options.
How to make strawberry sponge cake
Strawberry shortbread has three main ingredients: strawberries that are sweetened in some way, a carbohydrate base (in this case cookies), and a creamy filling (whipped cream, ice cream, etc.).
There are several ways to decorate your summer dessert:
- Very simple: drop sliced strawberries into sugar (6 tablespoons per litre) and let them soak while you make cookies. Whip cream with a little vanilla extract and powdered sugar to your liking. Cut open cookies and garnish with strawberries and whipped cream.
- For a creamy filling with longevity (and little flavor): add some sour cream and some almond extract to whipped heavy cream. Build as described above.
- For extra strawberry flavor and minimal effort: cut out the sugar and mix fresh berries with strawberry jam.
Vanilla ice cream is also a good choice, especially when it complements rather than replaces whipped cream. After all, there is no reason to choose. When you have butter cookies as a base, you can add sweets with wild energy.