Strawberry-shortcake - article about Strawberry-shortcake

The ultimate summer dessert: strawberry shortcake

The secret to a sublime strawberry shortcake is using the freshest strawberries you can find. If you're lucky enough to have a strawberry patch in your garden, you can pick your fruit just a couple of hours before serving. If you must shop for strawberries, go to your local farmer's market or the supermarket with the best and freshest produce. Inspect the containers carefully to be sure there's no bruised berries or ones with flecks of mold, indicating old or improperly handled fruit. Buy one quart container for every two diners. When possible, buy the berries the day you plan to use them. Alternatively, you can store them in the refrigerator for a day if you lay them between single layers of paper towels in a plastic storage box. Don't wash the fruit until you're ready to assemble your cakes.

The strawberries are the starring ingredient. The shortcake part is the bed on which they rest. You can use the traditional shortcake, but a slice of pound cake, angel food cake or plain puff pastries work just as well. Even those little packaged fluffy tart cakes you'll find right next to the strawberries cannot ruin a strawberry shortcake dessert.

Freshly whipped cream is the perfect partner, but if you or your guests are counting calories, you can also use non-dairy whipped topping.

When washing your fruit, handle the berries gently. Sorting and stemming as you go, place them in a colander and rinse thoroughly. Pat them dry between paper towels. Cut the berries in bite size pieces, cutting off any unripe, yellow areas.

Place your choice of cake on individual plates. Just before serving, spoon a generous amount of berry pieces on each cake. Top the strawberries with the cream or whipped topping and serve. That's it, you're done and everyone's happy! There is truly nothing easier than a strawberry shortcake dessert!

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