Inspired by classic strawberry shortcake, this reinvented version is made with three forms of strawberry (macerated, powdered, pudding), features ginger-and-lemongrass-flavored choux pastry puff, and is topped with light, refreshing buttermilk granita. It's not traditional, but it is an explosion of flavors and textures that's absolutely worth making.
'strawberry shortcake' on Serious Eats
Created as the strawberry component of a reinvented strawberry shortcake recipe, these macerated strawberries and rich strawberry pudding are made with the help of a flavor-packed freeze-dried strawberries. It's delicious as part of the larger strawberry shortcake recipe, but also works well as a standalone fruit-and-pudding dessert.
Designed as a replacement for the classic biscuit in strawberry shortcake, these choux puffs are light and airy, and infused with the flavor of ginger and lemongrass. They're also topped with a crackly, crunchy layer of cornflake craquelin. While they're delicious in strawberry shortcake, they're also great served with whipped cream, ice cream, or pastry cream.
Strawberry shortcake is awesome, but biscuits are a pain in the butt to make, even for a seasoned pro. This variation replaces the finicky biscuits with moist, tender, fool-proof cupcakes.
It's a beautiful balancing act: the holey rounds of lightly crispy fried dough act as perfect bookends for the light-as-air whipped cream and juicy strawberry slices which act as filling.
So, today is National Strawberry Shortcake Day. How are you celebrating? My suggestion? Make a big batch of Red Velvet Strawberry Shortcake.
I'm about to type a cop-out phrase that I would immediately cut if I were editing someone else's work: I don't know if I can find words to express how I feel about strawberry shortcake.