TWD – Tender Shortcakes

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Did I mention that I’ve never had a strawberry shortcake the REAL way? Its true! The only way I’ve ever had it was with those spongy, rather disgusting ‘angel food cake’ cups piled high with berries and whipped cream.

Boy have I been missing out!!

Shortcakes are really supposed to be made with a tender biscuit in place of that angel food mass which provides a COMPLETELY different texture, flavor, and structure to the shortcake.

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Don’t be put off by the fact that I say ‘biscuit.’ It is nothing like the biscuit that you spoon sausage gravy on top of or the kind you eat with bacon and eggs. This is in a class of its own. Tender, soft and pillowy, sweet, crumbly. Sounds good?

Take it a step further: add juicy strawberries. Or raspberries. Or blackberries. Or peaches. Or sautéed cinnamon apples. Or sautéed brown sugar pineapples. Or any insane combination of anything that you deem necessary to satisfy your tummy. (I went with the traditional strawberries and my second variation was sautéed cinnamon apples. Obviously.)

And then, go for the jugular (are you ready for this?)… homemade sweetened whipped cream. Piled dangerously high. That’s right, I said it!!

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Sweetened Whipped Cream Recipe:

2 cups cold heavy cream
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract (optional, can be substituted for any extract or even rum or kahluah, if you’re boozy like that 😀 )


In a large bowl (trust me, you’ll need it) whip cream starting on low speed using a hand-held mixer until you notice a bit of a textural change. Increase the speed bit by bit as the cream gains more and more substance and texture. On medium-high, whip the cream until ALMOST at desired consistency. Add confectioners’ sugar and vanilla and whip until satisfied with texture and structure. DO NOT over-whip the cream as it will separate and taking it too far… it can turn into butter :O

Thank you to Cathy of The Tortefeasor for choosing this simple, delicious recipe. You can find the recipe for the shortcakes here. And check out the other bakers who baked along this week. I’m certain you’ll find some great inspiration there 🙂

Up next week: Raisin Swirl Bread.


12 thoughts on “TWD – Tender Shortcakes

  1. Wow, you did a really great job with these babies! Love the cinnamon-apples. I really need to try adding booze to my whipped cream. Couldn’t hurt anything now, could it?

  2. I don’t think I’d ever had a proper shortcake until we made them for Sweet Melissa Sundays. We were both missing out big time! Love your variations this week – apples in baked goods are so yummy 🙂

  3. We always had either angel food cake or pound cake with strawberries and whipped cream when I was growing up, so I was missing out as well. Both your variations look divine. I love apple desserts.

  4. I’m not sure I ever had shortcake the “real” way before these either, and wow – what a difference! I’m so glad that you enjoyed them – they really look fabulous! You can’t go wrong with the traditional strawberry version, but wow, your apple shortcake has my mouth watering! Thank you so much for baking along with me!

  5. Okay, okay, let’s not be knocking those sponge cakes…I love those! All soaked in berry juice with a bit of whipped cream, oh so good. But then I made these and I thought that maybe, just maybe, they could possibly replace those little spongy cakes for part of the time. Those little spongy cakes remind me of my childhood and all the fun we had with them, because when you are a little kid, you think you can actually make something when you put it all together! That said, these were very very good, and I am so trying your apple version next up…YUM! Thanks for the suggestion, yours look stunningly delicious!

  6. teaandscones says:

    I love that you used apples with these. both of those look fantastic.

    I remember those little sponge cakes from my pre-baking days. Not bad, but these are soooo much better.

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