Strawberry Shortcakes Franco-American Style


I just love seeing what the next recipes will be for us to bake each month!  This one I knew immediately would be perfect for part 1 of our Father’s Day celebration as my parents are “official tasters” and I know they love strawberry shortcake…so we aren’t going out on a limb or anything. 🙂 The recipe says these are called shortcakes for lack of a truer name.  They are a hybrid of part French, part American…with resulting shortcakes that are biscuit like-ladyfingers.  The word ladyfingers scared me a bit…a little too close to my failed Cardinal Slice that was part ladyfinger…the most delicate of the batters.  I did notice right away the recipe and temperature seemed different so I was hopeful…wary, but hopeful!

I made the ladyfingers the day before I needed them since the recipe says they could be made ahead of time….basically three steps:

  • Draw 12-3 in circles on parchment paper and flip
  • Prepare the ladyfinger batter…the most nerve wracking part of the whole process…and like I have said before, I just don’t like hearing the air escape as you so delicately fold.  I know I was a little less thorough folding because of my previous experience and since the recipe stated it was ok to see some egg white, meringue in the mixture 🙂
  • Then, pipe the discs starting in the center and dust twice with powdered sugar at two intervals while they rest.  Bake until golden…about 8 min.



IMG_2879I have to say these smelled delicious while they were baking.  I ever so carefully pealed them from the parchment after they cooled and stored them until the next day. Yay, they seemed to be a success!! 🙂

For the filling, we had two options:  use only macerated berries or if you want to elevate your shortcakes to a whole different level, add roasted strawberries as well. So of course, I went the roasted strawberry route since none of us had ever had them.

I went ahead and prepared the two different strawberries just prior to assembling the shortcakes.  I followed Dorie’s suggestion and filled the inside of the first layer with a circle of cream and filled it with the roasted strawberries, put the top layer and covered with macerated strawberries and more cream.  Wow, these are a showy dessert!

To make a long story short…the reviews…there were 8 of us sharing these 6 shortcakes and the overwhelming reaction was they were simply delicious.  People had strong opinions about the roasted strawberries being added in though…a few LOVED them, a few LIKED them, one didn’t much care for them, and one…me, HATED them.   It was kind of funny…the general consensus was…we have SUCH delicious strawberries here in Southern California it is hard to make a plain, or slightly sugared strawberry taste any better than just that.  The roasting was kind of like taking the natural “strawberry” and making it taste more like strawberries in a jam.  All in all, a keeper for sure…just probably plain, sugared strawberries next time haha!


14 thoughts on “Strawberry Shortcakes Franco-American Style

  1. Ok so next time I will start the piping from the center since my shortcakes did not look as niceas yours. Strawberries are expensive over here so I did not want to roast them. This was a very nice dessert.

  2. I didn’t know you were a fellow Californian. I felt the same way about the ladyfinger batter, I was wary. Next time I will serve with both kinds of strawberries like you did. This is a keeper for us, ha, ha.

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