Until a few months ago, I associated strawberry shortcakes with a very pink and peppy cartoon character. However, having been looking around online recently I’ve come to realise it’s a type of dessert as well that seems particular popular in America.
After our recent visit to the pick-your-own berry farm, a friend asked if she would see strawberry shortcakes on the blog soon. As I had never made them before, but is always up for a baking challenge, I figured why not?!
I looked around for a good recipe and eventually decided on one that intrigued me, as it included a cooked egg yoke in the ingredients list, plus it was getting rave reviews from everyone who had tried it.
I’m still trying to find a way to correctly describe them, as they are like nothing I have ever tried before. Most people seem to compare them to scones, which is a pretty good comparison, but it’s still not spot on. They are more crumbly than scones, and with a richer textures – most likely due to the cream and cooked egg yoke in the batter.
Either way, they are delicious! Cut in half and filled with whipped cream and sliced strawberries, they can’t be anything but yummy!!