This week's Tuesdays with Dorie (TWD) recipe was chosen by Cathy of The Tortefeasor: Tender Shortcakes. Who doesn't love strawberry shortcakes? Sweet, buttery biscuits topped with sugared strawberries and whipped cream? Yum. It's the perfect treat to enjoy when strawberries are in season.
I took Dorie's suggestion on this one to spice up the shortcakes a bit so I added 1 teaspoon of ground ginger and about 3 tablespoons of diced candied ginger pieces. While I enjoyed this variation and found that it definitely added another dimension of flavor to this dessert, I think I prefer the classic, unadulterated version.
I've made strawberry shortcakes from the Sweet Melissa Baking Book in the past, and while both recipes are quite similar, I think I slightly prefer Dorie's version over Melissa's. Not so much for taste, but more for ease of execution. With Melissa's recipe, you turn the dough out, pat it into a rectangle, then slice and bake. With Dorie's recipe, you simply scoop the dough out of the bowl and pat them into biscuits on your baking sheet. Not a huge difference, but enough to make me more inclined to make Dorie's recipe from here on out.
Thanks Cathy, for hosting this week. If you would like the recipe, you can find it here. Make sure you check out the TWD Blogroll, to see how everyone else enjoyed this classic, summery treat!
* Recipes notes:
- Just remember that "less is more" when making biscuits and don't over work your dough and you will end up with fluffy shortcakes.
- You may want to make 15 smaller biscuits instead of the 10 that Dorie recommends in this recipe, as I found them to be quite large. Perhaps scooping 1/4 cup for each biscuit instead of 1/3 cup?
- For tips from other TWD bakers, click here.