Saturday, September 11, 2010
Momofuku Shortcakes with Macerated Strawberries and Whipped Cream
I was in the local food market and English strawberries were on sale. They looked so perfect and small. So I bought them and made the Momofuku shortcakes. I was worried that macerated strawberries would mean adding all these extra ingredients to the beautiful little berries. But it was only a little sugar, which was divine. The shortcakes are good and sweet and salty. But my first attempt did not turn out well. The shortcakes were flat.
For the next batch I added more flour and made the shortcakes a little bigger. The cookbook said to bake for 11 minutes. But it was closer for 15 for me. These shortcakes turned out much better!
I wasn't sure about the sour cream whip cream, but a day later...I'm sold. The dessert is really filling, and less sweet than the strawberry shortcake I'm used to. But I liked it and I'll have it again.