I like eating fresh fruit in the summer. Wanting dessert last night, I decided to make strawberry shortcake. A great way to top off a summer meal.
I again turned to the cookbook, Flour: Spectacular Recipes from Boston’s Flour Bakery and Cafe by JoAnne Chang to get my recipe. Chang’s strawberry shortcake recipe was easily whipped-up in the stand mixer. The biscuits were made and topped with the no-fuss, no-cook strawberry sauce that included balsamic vinegar in the list of ingredients. I chose to top the shortcakes with a chickpea based whipped topping (see previous blog post for recipe) instead of Chang’s whipped cream, so I can not comment on the topping.
So what did I think of Chang’s Strawberry Shortcake recipe? Yum! Another success story from the cookbook Flour: Spectacular Recipes from Boston’s Flour Bakery and Cafe. The biscuits were crisp on the outside, light on the inside, and packed with flavor. The strawberry topping was easy to make and tasty as well. Put together, a delicious summer dessert that I will be making again. This recipe, unlike her fabulous croissant recipe, does not take all that long to make.
Chang’s cookbook is easily becoming one of my favorite cookbooks for baking. It seems as though everything made from this cookbook turns out delicious. As always, Happy Baking!