Time-Life Foods of the World: Recipes - American Cooking
Strawberry Shortcake
Page 90
| Course Type: Desserts
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Recipe Reviews
Not altogether successful.
- There was way too much baking powder, the taste was noticeable -- 2-1/2 tsps for my half recipe (serving 3) or 5 tsps for a full recipe. I'd guess that should be about 1-1/2 tsp, or 3 tsps for the full recipe. Or even less.
- A small shortcake is put on top of a larger one for baking. When I split the pile, I found the inside was still a bit on the raw side, so I popped them back in the oven with the raw bits up. Maybe the tops and bottoms should be baked separately, or maybe the joined pieces baked at a lower temp slightly longer.
- I forgot to sugar the bottom layer of strawberries. This would have brought up some nice juice from the berries to soak into the shortcake.
The shortcakes were pretty easy to make and impressive to serve (the cover photo). A bit of tweaking with the recipe and we might have a real winner.
Second time around:
For second try, I used 1-1/4tsp baking powder with a half recipe; this was perfect. Cut six single shortbreads and didn't stack them to cook. One is still a lot per person. They kept will overnight. Think they would freeze too.
These are fairly quick to assemble, so would be good to make anytime you need such a thing and have a hot oven going.
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