When I first told my husband that this was the second recipe selected for June, he wasn’t too thrilled, through personally this was one I had voted for. When it came down to it, it turns out he was expecting a Bisquick Biscuit-style dessert. No wonder he wasn’t looking forward to it, though he should know me (by way of Dorie) better than that after 12 years of marriage!
And delicious these shortcakes were. It almost became Cherry shortcakes, as cherries are EVERYWHERE at the Farmer’s market right now… Berries haven’t quite come into season yet. However, next week I need to make up the brown sugar upside down rhubarb thingamajig, and THAT will likely be made with cherries. Or apricots. I started to see a few of those at the market this week.
Side note. The ladyfingers required 3″ circles. Am I the only one that seriously considered buying a compass for this? No joke. Although I just went around measuring the bottom of my mixing bowls to find one with a 3″ wide lip. Also, my batter yielded another 10 disks, so we will be having this for a few days. It’s a hard knock life.
So anyway, I wound up roasting 1 lb of the strawberries with the cloves and sugar, and then slicing and macerating another 1 lb of strawberries in 2 tbs of sugar, and then mixed them together. This gave a lovely taste and texture differentiation to the strawberries. Some sort some firm,some really sweet, some a little more tart, and a lovely syrup to go with it. The cloves really emphasized the berry-ness, and I am glad I added them.