Made Weekly

a cooking experiment: five recipes, five days, one ingredient
Strawberry shortcake, in my childhood, always meant those pre-made shortcakes you could find in the produce section at the grocery store. Four to a pack, spongy and sweet, they were a special treat in the summer. I can’t remember the first time I had “real” strawberry shortcake, but it surprised me how different it was with sweet biscuits (in a good way).
This twist on tradition adds cocoa powder, and the texture of the shortcakes is closer to cakey brownies than biscuits. I used this Bon Appétit recipe for the base, swapping the vanilla for almond, and then included some almond in the whipped cream instead of using the more complicated berry & cream topping they recommend. When it comes to fresh fruit, I like to keep it simple!

Strawberry shortcake, in my childhood, always meant those pre-made shortcakes you could find in the produce section at the grocery store. Four to a pack, spongy and sweet, they were a special treat in the summer. I can’t remember the first time I had “real” strawberry shortcake, but it surprised me how different it was with sweet biscuits (in a good way).

This twist on tradition adds cocoa powder, and the texture of the shortcakes is closer to cakey brownies than biscuits. I used this Bon Appétit recipe for the base, swapping the vanilla for almond, and then included some almond in the whipped cream instead of using the more complicated berry & cream topping they recommend. When it comes to fresh fruit, I like to keep it simple!

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    delicious
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    Not so healthy…but Never mind ;-)
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