We’ve been gorging on strawberries this summer. We didn’t go on any pick-your-own trips this year, just trips to the local fruit stands or supermarkets. I’ve been trying different strawberry shortcake recipes, and was disappointed in this one.
The recipe is by Melissa Clark, a veteran recipe developer, author, and media personality. To get the “double” strawberries in, she macerates diced berries to get rid of the liquid, then folds them into the dough. Unfortunately, the dough was quite dry, and I didn’t add any additional buttermilk to bind the crumbs together.
While the shortcakes held together after baking, their texture was extremely crumbly and a little dense, definitely not flaky or light. I didn’t think the extra fruit added much.