We went strawberry picking last weekend, so I made some strawberry shortcake. I asked Ebon if we should make the same one I made two years ago or go with something new. He wanted to try the recipe I found at the New York Times Food website. I opted to not cut the cakes with a biscuit cutter and just form some ball/circle shapes. They turned out fine shape-wise, and taste wise, they were very good too. Light, flaky, and absorbed the whipped cream and strawberry juice great.
These are winners too, and a bit easier to make than the Food and Wine ones I made two years ago. I would definitely make these again!
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