There may not be a more perfect dessert for this time of year than the tender shortcakes, chosen by Cathleen of The Tortefeasor for this week's Tuesday's With Dorie pick. The farmer's market is overflowing with every berry you can think of (and some you had no idea about -- tayberries?! what are those??) and the scone-like texture of these buttery shortcakes could not be a more perfect base for sweet and succulent berries topped with a dollop (or huge cloud) of fresh whipped cream.
The shortcakes are much like cream biscuits with a slightly craggy, crisp crust, and dense crumb -- tender would actually be the most apt adjective for them -- and come together so quickly. It's a brilliant dinner party dessert because the dough (which is already tossed together in minutes) can be made ahead of time and frozen, then popped straight into the oven. The oven is turned up pretty high, but the shortcakes don't actually bake that long so your guests won't be sweltering in the kitchen. Assembly is a breeze and voila! You're ready to thoroughly please a room full of people.
The biscuit can be the backdrop for so many other flavors and I intend on testing many (ginger, cinnamon, cardamom, lime zest, orange) and changing up the fruit filling appropriately. i have no doubt that this recipe will not just be filed away in my arsenal, but will show up in the recipe boxes of my children, grandchildren, and great-grandchildren. That could be the greatest compliment there is.
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