Googling 'strawberry shortcake' has 10 million results– we're about to tell you why this is the only one for you
, with a perfectly tender cake, pillows of softly whipped cream, and double the strawberry flavor thanks to a combination of cooked and raw berries. Here’s how it’s done.for big berry flavor, and cook the other half to a lush compote. When reunited, they meld into a fresh-tasting überberry.Your foundation is everything. Sponge cakes turn to mush, while flaky biscuits lack the crumb to stand up to juicy fruit.
to shape the dough makes for a compact, mounded dome, allowing the cakes to open upward as they bake instead of flattening out. A brief pre-oven chill amps up this effect.and whipped until soft and pillowy—just stiff enough to support the weight of the top shortcake without spilling over the sides.. You want a split shortcake, a layer of berries, and a crown of whipped cream. Done.
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