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Strawberry Shortcake

TrishCT

By TrishCT
in Pastry & Baking

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ComeUndone

ComeUndone

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I personally prefer lemon cream with blueberries. Love the recipe from Dessert by Pierre Herme.

Candy Wong

"With a name like Candy, I think I'm destined to make dessert."

Want to know more? Read all about me in my blog.

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andiesenji

andiesenji

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I make a lime curd and layer it in parfait glasses with blueberries and strawberries or raspberries. It is very pretty as well as a fantastic blend of flavors.

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

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browniebaker

browniebaker

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Anyone make blueberry shortcakes? I have a small group tomarrow for lunch that requested this. I can't say that I do much with blueberries.........and I thinking it needs some sort of contrasting component to wake it up. What do you like with blueberries?

I make blueberry shortcakes: biscuits topped with the fresh blueberry pie-filling that Rose Levy Beranbaum uses for the fresh open-faced blueberry pie in The Pie and Pastry Bible. The filling is 3 cups fresh whole blueberries stirred into a glaze made on the stovetop using one cup blueberries, water, sugar, cornstarch, lemon juice, and a pinch of salt.

I find the filling tasty enough without need for adding anything to "wake it up." The lemon juice in it is key.

But maybe for color contrast one could sprinkle on a few red raspberries.

Also, a scattering of butter-roasted pecans would be delicious.

A variation of this same idea is to make a sauce on the stove with half the fresh blueberries...then at the end stir in the other half of the blueberries...that way not all the blueberriers are cooked.

This is the blueberry filling I use for things not being baked.

A little fresh fresh lemon juice and zest keeps it fresh.

Maybe I was not clear. RLB's blueberry filling acutally IS mostly uncooked blueberries: just 1/4 of the blueberries cooked into the glaze, and the remaining 3/4 stirred uncooked into the glaze, just to coat. The blueberries stay fresh and "pop" in your mouth.

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