Early-season strawberries are now in, so naturally it’s time to make a spring shortcake. Forget about those store-bought pucks of sponge cake and make the real deal. You’ll be glad you did. Similar to a biscuit but even better, a great shortcake can make springtime’s berry crop even more delicious.
CLASSIC STRAWBERRY SHORTCAKE
Slice strawberries and sprinkle with sugar. Let sit several hours. Add a touch of balsamic vinegar to enrich the flavor of early-season berries, spoon between shortcake layers and again on top. Finish with whipped cream.
BEYOND-THE-BERRY TOPPINGS
Easy, buttery shortcake plays one of a plate’s best supporting roles—whether its topping is sweet or savory, shortcake soaks up the juices and amplifies the flavor.
Cook chopped onions slowly in butter and olive oil until caramelized. Add quartered mushrooms and cook until tender. Deglaze with a little balsamic vinegar and season with crushed rosemary.
Sauté roughly chopped red and yellow peppers, sliced zucchini and yellow squash, tomatoes and your choice of herbs until vegetables are tender. Serve over shortcake and sprinkle with shredded Parmesan (or not).
Sauté pineapple chunks in butter with brown sugar until fruit is tender. Add a dash of vanilla and a shot of dark rum if you like. Serve on shortcake and garnish with toasted coconut.
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