There's no better summer dessert to me than fresh strawberries with a little sweetened whipped cream. With her dessert Strawberry Shortcakes Franco-American Style from Baking Chez Moi, Dorie Greenspan transforms this favourite into something even more special by adding delicate cookie discs and roasting the strawberries for more intense flavour.
The most challenging part of this recipe was the Ladyfinger batter (page 424) and even that wasn't particularly difficult, though I did realize that my piping technique needs work since it determined just how flat or poofy the finished cookies would be (none of them were particularly poofy).
I filled them with Roasted Strawberries (page 458), a recipe Dorie claims will serve 10. If I didn't have to divvy it up among 6 shortcakes, I think I could have eaten the whole batch myself! So good with black pepper and balsamic vinegar. This is definitely a recipe I'll turn to again and again, especially if the berries are a little less than prime. I used another 500g of strawberries macerated with sugar for serving.
This fantastic dessert was made for Tuesdays with Dorie as we bake our way through Baking Chez Moi. Visit here to see what everyone else thought.