With the start of strawberry season here in Arkansas I am giddy to break out one of my most favorite purchases ever: my Williams Sonoma shortcake pan. I don’t think it’s available through them anymore….but you can find them all over the web. I bought mine ages ago with money saved up for weeks and weeks long before I ever lived on my own.
One of my most favorite recipes ever came with the pan: shortcakes. The little cakes are moist, lemon-y, and delicious- a perfect base for sweet strawberries.
For the strawberries:
I slice them up and place them in a glass bowl. Add 1/2 cup to 3/4 cup of sugar depending on how sweet you like ’em. {We like them SA-WEEET} Mix in juice of half a lemon and give a good stir. Cover and refrigerate. Let the strawberries macerate until they give up their juices….a couple of hours. The longer you let them sit…the sweeter they’ll be. Here I have about 8 cups of sliced strawberries, 3/4-1 cup of sugar, juice of half a lemon.
Right before serving I give them a little mashing…but just a little as I like to have some pretty slices left 🙂
Slice shortcakes in half and top with strawberries. Top with other half of shortcake, more strawberries and freshly whipped cream and…ENJOY!!
Terri says
No store bought, nasty faux cake shortcake for you….or me.
Gina, this is awesome!
gina says
Thanks, Terri!
Jami Nato says
OMGosh. i need this shortcake in my stomach asap.