Monday, April 1, 2013
Though these sweet cakes would have been plenty good with just fresh strawberries I decided to follow the recipe and macerate sliced berries in a sprinkle of sugar, chopped mint and a dash of orange zest. When it came time to serve dessert I sliced the biscuits in half, poured the strawberries over the cake, added a generous dollop of whipped cream and the top of the shortcake -- garnished with a bit more cream and strawberries. Easy, seasonal, make-ahead, and delicious. The perfect summer dessert.