Strawberry Shortcakes Franco-American Style with Roasted Strawberries
At my house, we eagerly await the local strawberry season. How timely that our berries were ripe just in time to make Dorie Greenspan’s Strawberry Shortcakes, Franco-American Style. Roasted Strawberries were sandwiched between two ladyfinger cakes for one exquisite dessert.
Strawberry Shortcakes Franco-American Style
My blogger friends have been roasting strawberries for years. Putting them in ice cream, parfaits, cakes and more, the concentrated flavor was a new twist for so many spring desserts. Of course, I’m not ahead of the game as usual, but thank goodness for Dorie. Her latest strawberry shortcake recipe started with ladyfinger cakes instead of the classic biscuit bases, followed by whipped cream and those sweet, juicy roasted strawberries. The resulting Strawberry Shortcakes Franco-American Style were outstanding!
Ladyfinger Shortcakes and Roasted Strawberries
I typically make a biscuit-like shortcake, varying the recipe from time to time, adding a slosh of liqueur to the berries or cream, but generally an old-fashioned version. Dorie admits that her iteration has probably never been seen in Paris, but she gave it her twist it by using a French biscuit, biscuits à la cuillère, or ladyfingers.
Basically a sponge cake piped into rounds, the base and tops are soft cakes versus the crumbly type my family is accustomed to. I served mine with roasted strawberries, but a mixture with fresh would be lovely as well. My crew enjoyed these strawberry stacks but preferred a more traditional version. If you love ladyfingers, I think you’ll find this recipe a keeper. And when you tire of strawberries, these Blueberry Peach Shortcakes are terrific, too.
A lovely topping for ice cream or strawberry shortcakes.
- 1 pound, about 4 cups, strawberries, hulled and sliced in half (attempt to make them all similar in size by halving or quartering)
- 1 tablespoon sugar
- 1 tablespoon extra virgin olive oil
- 1 teaspoon highest quality balsamic vinegar
- Mix together berries and sugar.
- Preheat oven to 375º. Line baking sheet with parchment.
- Stir berries then pour out onto prepared baking sheet. Bake for 30 minutes or till berries are soft. Remove berries and juices to a bowl. Stir in olive oil and balsamic. Let cool to room temperature before using.
Recipe very slightly adapted from Dorie Greenspan.
Amount Per Serving: Calories: 49Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 1mgCarbohydrates: 8gFiber: 2gSugar: 6gProtein: 1g
This recipe for these Strawberry Shortcakes, Franco American Style, can be viewed on Google Books. The recipe is also on page 338 of Baking Chez Moi. To see what the other bloggers thought of this recipe, check out the LYL page on Tuesdays with Dorie.
46 Comments on “Strawberry Shortcakes Franco-American Style with Roasted Strawberries”
You can never go wrong with Dorie or with strawberry shortcake! This version is super tasty!
I love how you made these ‘little’ strawberry shortcakes, Liz! I guess I’m behind the game, since I’ve never roasted strawberries. I’m going to have to get with it and roast some soon!
I knew your ladyfinger disks would be perfect, but I am in awe of your whipped cream piping skills 🙂
In addition to shortcakes I can think of lots of treats to serve these berries with.
I enjoyed this, but agree that it will probably be a one time thing. The traditional version is hard to beat!
Your related posts section at the bottom of the post is to die for! It’s a parade of strawberry amazingness! I was so happy with how this recipe turned out, and I can’t wait to make it again!