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!
