This week’s TWD recipe, tender shortcakes, could not have come at a better time. Look at these beauties I picked up over the weekend:
We drove up to Yosemite recently, and one of the only benefits of the long drive through rural central California is passing fruit stands with beautiful, inexpensive fruit. We got masses of golden cherries, blueberries, peaches, avocados…purrrrr. So I was excited to make a dessert that got to showcase these gorgeous fruits.
And showcase them it did! Shortcakes are so simple, but when done right, so sublime. Crunchy golden edges, lighty, flaky, buttery interior, with a cloud of lightly sweetened whipped cream and juicy berries…can you ask for anything more on a warm summer’s day?
I couldn’t stop picking at it as I was photographing, and as soon as the camera was down I attacked one of the plates. These were fast, easy, fantastic, and are surely going to be a staple this summer.
What more can I say? Perfection.
For the recipe, and for general hilarity and awesome bloggitude, check out Cathy at the Tortefeasor.