TWD: Tender Shortcakes

These shortcakes were everything I could have asked for in a shortcake: a little crunch on the surface, soft and pillowy on the inside, and a delicate sweet biscuit flavor. The recipe makes a ton of shortcakes- I got about 14 large ones (baked half, froze half unbaked for later) and they can be filled with anything. I was hoping to do traditional strawberry shortcakes but our strawberry selection was pretty unappealing so I settled on fresh raspberries and blackberries. The taste was great, but I think I prefer the juiciness that strawberries provide the traditional strawberry shortcake. I think I might serve the ones that I froze with homemade vanilla or cinnamon ice cream and strawberries and blueberries. Thank you Cathy of The Tortefeasor for choosing this week's delightfully summery Tuesdays with Dorie selection!


Tia said...

these were great with ham/cheese too... a way to use up some of those extras.

Cathy said...

Wow - your shortcake looks delicious!!! I did a peach version along with a strawberry version, but your raspberry/blackberry shortcake looks fabulous too! Glad these were a hit (and glad you have a stash in the freezer to enjoy throughout the summer!) Thanks for baking along with me this week!

TeaLady said...

Ice cream would be a great sub with these. I much prefered these with strawberries than other types.

And with Louisiana Strawberries - perfect.