I’m thinking the same but may mix the strawberries and make the shortcakes and hold those in fridge on a sheet and then assemble and bake as we are eating the main course. Would be interested if could bake ahead and reheat.
Made this last night. Kept the biscuits on a tray in the fridge until needed. Assembled and baked. It worked well. I do think I overworked the dough a bit as they did not rise that much but they were cooked and tasty. I’d also add more corn flour as the berries were very juicy.
While I agree with you Allison that American scones are the worst, British scones are amazing served at a fancy tea are amazing. What do they do differently?
What if we only have 1 quart of strawberries, do we think this would work ok or should I try to make up the difference with ....frozen mixed berries (all I have lol)?
I made it last night using a gf flour mix and it turned out really good - the mix I used had a combination of rice flour, corn flour, and some xantham gum I think. I haven’t tried the original so can’t compare to that but the biscuits were very tasty.
Thanks Jen! I did it last night too! I just swapped for AP GF flour; I hadn’t baked with it before so it was more wet that expected but I just added more to the work space. My friend loved it and asked for the recipe!
My mother-in-law wanted you to know she has lived 75 years and has never experienced a desert this fabulous!! (She made the whipped cream part for me and said never made it without an electric mixer)
We had fun making it, thank you for the memories. My obsession with your channel, your personality and your food lives on. 😘
I have made this 3 times now and it is always fantastic. The biscuits are divine and such a great texture with the flour and cornmeal mix. I am going to attempt to make them gf with one-for-one flour tonight. Can't wait to see the result
Can this be made with frozen strawberries? We picked them at peak and froze them and forgot about them :/ Since it’s almost strawberry season again, we need to get them out of the freezer and was wondering if this would be an appropriate use. Maybe use more cornstarch? Should we thaw or keep frozen for putting it in the oven?
If anyone is also curious, I did the following and it was fantastic: left the frozen strawberries whole to keep some texture, measured the cornstarch in “rounded” tablespoons to account for the additional liquid that was released, and added the lemon zest along with the juice since the berries were picked very ripe/sweet
Hello all! Has anyone made the shortcake cobbler without cornmeal? I want to make this for my mom who has problems digesting cornmeal - would 1:1 of a different floor work here?
Today I was cleaning out my freezer and found bags of red raspberries and peaches I froze last summer. Spoiler alert: this recipe is really good with that fruit combo! I added a whisper of cinnamon because I’m a rebel like that.
This looks AWESOME! Can't wait to make it.
I have rhubarb in the fridge waiting to be cobblered up with some strawberries. YUM.
Alison, may I ask you where I can find your beautiful colorful bowls?
Any tips on making ahead, say, Saturday morning for dessert that night?
I’m thinking the same but may mix the strawberries and make the shortcakes and hold those in fridge on a sheet and then assemble and bake as we are eating the main course. Would be interested if could bake ahead and reheat.
Made this last night. Kept the biscuits on a tray in the fridge until needed. Assembled and baked. It worked well. I do think I overworked the dough a bit as they did not rise that much but they were cooked and tasty. I’d also add more corn flour as the berries were very juicy.
While I agree with you Allison that American scones are the worst, British scones are amazing served at a fancy tea are amazing. What do they do differently?
What if we only have 1 quart of strawberries, do we think this would work ok or should I try to make up the difference with ....frozen mixed berries (all I have lol)?
Made this last night and was blown away by how delicious it was!
Has anyone tried making this w GF flour 🙄? I’m thinking of making a mini version for a GF friend and was curious if anyone had any insights!
I made it last night using a gf flour mix and it turned out really good - the mix I used had a combination of rice flour, corn flour, and some xantham gum I think. I haven’t tried the original so can’t compare to that but the biscuits were very tasty.
Thanks Jen! I did it last night too! I just swapped for AP GF flour; I hadn’t baked with it before so it was more wet that expected but I just added more to the work space. My friend loved it and asked for the recipe!
We made it tonight, and it was amazing.
My mother-in-law wanted you to know she has lived 75 years and has never experienced a desert this fabulous!! (She made the whipped cream part for me and said never made it without an electric mixer)
We had fun making it, thank you for the memories. My obsession with your channel, your personality and your food lives on. 😘
Hi Alison! Can the shortcakes be made in advance and kept in fridge until ready to bake? Think I can get away with making them 2 days in advance...?
They come together so quickly, I wouldn’t if you can avoid it. The flour keeps hydrating and they could end up dryer than you’d like. A day, max?
Ok, good to know. Thank you!!
What’s the best way to store the leftovers?
I was wondering this also!
I have made this 3 times now and it is always fantastic. The biscuits are divine and such a great texture with the flour and cornmeal mix. I am going to attempt to make them gf with one-for-one flour tonight. Can't wait to see the result
if making this for a dinner at a friends house, would u bake it at home or bring it fully prepped and stick in oven at friends house?
i would bring it fully baked! i don’t think it needs to be warmed, but you can if you like! 🍓🍓🍓
Can this be made with frozen strawberries? We picked them at peak and froze them and forgot about them :/ Since it’s almost strawberry season again, we need to get them out of the freezer and was wondering if this would be an appropriate use. Maybe use more cornstarch? Should we thaw or keep frozen for putting it in the oven?
If anyone is also curious, I did the following and it was fantastic: left the frozen strawberries whole to keep some texture, measured the cornstarch in “rounded” tablespoons to account for the additional liquid that was released, and added the lemon zest along with the juice since the berries were picked very ripe/sweet
Hello all! Has anyone made the shortcake cobbler without cornmeal? I want to make this for my mom who has problems digesting cornmeal - would 1:1 of a different floor work here?
Today I was cleaning out my freezer and found bags of red raspberries and peaches I froze last summer. Spoiler alert: this recipe is really good with that fruit combo! I added a whisper of cinnamon because I’m a rebel like that.