Strawbs are in now, and they’re magnificent. Time for strawberry shortcake. The problem, at least on days like Sunday and yesterday, is that it’s been too hot to use the oven. (I like Mark Bittman’s shortcake recipe, although it’s very basic.) But here’s one solution: the ginger biscuits sold at the Flour Market, 30th just off Killingsworth, make a perfect foundation. Just be sure to slice them in half crosswise, else they’ll be too thick. The biscuits are great for other uses too, by the way. Are there other bakeries that have comparable shortcakeable products?
3 Likes
