Tuesdays With Dorie – Tender Shortcakes
food June 8th, 2010
I’m not 100% sure how these can be tender. It’s not a chunk of meat, and it’s not love for Elvis. It’s a cake.
It’s pretty good. As you can see, my sloppy presentation this week is related to cutting the cake in half. I filled it with raspberries and blueberries but you couldn’t really taste them between the buttery cake and the homemade whipped cream.
I decided to freeze the other eight and save them for rainy days. I hope it rains a lot soon.
June 8th, 2010 at 7:13 am
Took me a second on that last sentence. LOL. I’m thinking raspberries would be really good with these.
June 8th, 2010 at 9:02 am
Beautiful cakes.
June 8th, 2010 at 10:13 am
Im glad you liked them .The whipped topping looks wonderful nestled in between those two lovely cakes.
June 8th, 2010 at 10:31 am
I hope it rains soon too. I have several tucked away in my freezer. What a delicious dessert. Butter and heavy whipping is a great place to start!
June 8th, 2010 at 12:19 pm
Great job on the shortcakes!
June 8th, 2010 at 1:27 pm
There’s definitely a fine balance between the cake, cream, and fruit… hard to achieve, though. Yours look delish!
June 8th, 2010 at 2:36 pm
those are perfect! put more fruit in there–then you’ll taste it.
June 8th, 2010 at 9:36 pm
I agree…more fruit!! Nice job.
June 9th, 2010 at 12:51 am
None of my extra shortcakes even made it to the freezer; it’s been raining everyday lately in Seattle!
June 9th, 2010 at 10:36 am
Seriously, between the shortcakes and fresh whipped cream, the fruit is kind of beside the point. Looks fantastic! Thanks so much for baking along with me this week.
June 10th, 2010 at 11:16 pm
Be careful what you wish for. Fruit, biscuits and cream. How can you beat that.