Every week, baking expert Alice Medrich will be going rogue on Food52 -- with shortcuts, hacks, and game-changing recipes.
Today: Think beyond the cake in shortcakes for the best -- and easiest -- results.
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I love strawberry shortcakes made with biscuits rather than cake! And I love drop biscuits because there is no rolling out or cutting the dough. These cream biscuits are even more streamlined -- there’s no butter to cut in and no worrisome biscuit-making technique to deter you!
So here they are. The biscuits take less than 5 minutes to measure, mix, and shape. They come from the oven looking deliciously homely, with a craggy golden brown crust hiding a moist and buttery crumb. They are perfection with sweet ripe berries and cream, if you can manage to not eat them up immediately.
Because these are so very easy, I’ve added one tiny little extra step: Some of the berries are puréed to make a juicy little sauce for those biscuits. You can skip it if you like. No harm, no foul.
Get excited about Alice's forthcoming book Flavor Flours: nearly 125 recipes -- from Double Oatmeal Cookies to Buckwheat Gingerbread -- made with wheat flour alternatives like rice flour, oat flour, corn flour, sorghum flour, and teff (not only because they're gluten-free, but for an extra dimension of flavor too).
My career was sparked by a single bite of a chocolate truffle, made by my Paris landlady in 1972. I returned home to open this country’s first chocolate bakery and dessert shop, Cocolat, and I am often “blamed” for introducing chocolate truffles to America. Today I am the James Beard Foundation and IACP award-winning author of ten cookbooks, teach a chocolate dessert class on Craftsy.com, and work with some of the world’s best chocolate companies. In 2018, I won the IACP Award for Best Food-Focused Column (this one!).