Howdy, y’all. Back with another episode, and what better way to kick off summer than with strawberry shortcake?
What is shortcake, exactly? We’re still not really sure. The kind of strawberry shortcake we grew up eating was more sponge-cake based, but technically speaking, it’s really more of a biscuit.
If you’re an American child of the 80’s/‘90s, you’ll no doubt be familiar with the Cool Whip and store-bought sponge cake cup version of this dessert, but for this episode, we wanted to venture out of our comfort zone and try a slightly more biscuity, possibly more traditional version, so we went with this recipe from Preppy Kitchen.
This episode involved a lot of side chat, as always, but more of it was baking related than usual, including, of course, a lengthy sidebar about biscuits (need we remind you once again, we are Texans, after all). For those who are wondering, this is Liz’s go-to recipe for basic biscuits, but her method is a little different, as described during a significant portion of the time when she was supposed to be talking about shortcake.
Without further dithering, let’s get to this week’s bake photos.
Liz’s strawberry shortcake:
And Steph’s:
Join us next time for a similarly summer berry-friendly dessert, pavlova, for which we will be referring to Sweet by Yotam Ottolenghi and Helen Goh for our base recipe. As always, thank you from the bottom of our hearts for listening, and be sure to tag us on Instagram if you’re baking along. Take care. Love y’all!
Share this post