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Strawberry Shortcake


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Strawberry Shortcake

megmosa | | May 30, 2011 02:02 PM

I am looking for some suggestions or comments regarding Strawberry Shortcake. I am going to be hosting brunch a few times in the next few weeks and am toying with the idea of serving it. There are a few variations that I have been looking at, but I can't make up my mind. They are all a bit different....

Option 1: Strawberry Shortcake made with Angel Food Cake (and mascerated fresh strawberries & whipped cream)

This was my first idea, but it would involve the purchase of an angel food cake pan, which I would rather not buy since I really do not have much room for storing various novelty baking dishes.

Option 2: The Strawberry Shortcake from Rustic Fruit Desserts

This sounds good and I'm guessing it is a more traditional strawberry shortcake. The cakes contain regular white flour but also cornmeal and have a sugar coating. You cook them on a baking sheet and then cut the cooled biscuits in half to assemble the dessert. Has anybody made this? I think because I have only had strawberry shortcake with angel food cake and pound cake, I'm having a hard time imagining it made with a biscuit containing cornmeal.

Option 3: Strawberry Shortcake with Chiffon Cake

This option, like the above two would have strawberries and whipped cream. I would use the Tartine chiffon cake recipe and would make it in a nine-inch square baking pan stead of a 10-inch springform. The benefit of this recipe is that I can have strawberry shortcake similar to in option 1, but I would not have to buy another pan.

Option 4: Tartine's Summer Fruit Trifle

This isn't Strawberry Shortcake, but it's pretty close. Has anybody made this? It looks very good and uses the same chiffon recipe as in Option 3. A few things are holding me back: I would *want* to buy a trifle bowl or at least a glass pyrex bowl to assemble it in, and I might actually need to buy a springform pan. Another thing holding me back is that it looks like a lot of work to make something that (1) might be too big to be eaten by the four of us at brunch and (2) might not keep well enough to eat later. I'd be so sad to throw out half of it the next morning after it is soggy and gross. At least with the above three options, I don't have to assemble everything right away and leftovers can be eaten the next day.

And while I'm at it, has anybody made the Bavarian from Tartine? How does that compare to a Trifle? They seem VERY similar.

Thoughts? I wish I could make all four, but the best I can do is probably to try two of them.

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