Strawberry season came late this year. It's a typical sort of thing for us - wait all winter and spring for the season's crop to arrive and then when it does - don't anything with them. There's no doubt we're making a concerted effort to take advantage of the summer's fruit.
Christina Tosi version is like none that I've ever had before. If I had to describe it, I'd have to say that it's somewhere between the softness of a butter cookie, with the volume of a biscuit. The dough is basically rolled in balls, chilled overnight (highly recommended), and then right before they go in the oven, they are rolled in powdered sugar. The sugar adds a sweetness that wouldn't otherwise be there.
The Momofuku Shortcake is unique and easy to put together. I haven't tried them with any other fruits, but the salty/sweet shortcakes seem to be a pretty versatile item that can be pared with anything with a lot of sugar in it.
Here is a link to the recipe.
Looking for other desserts? Check out our Food page here with a complete listing of our past creations. Enjoy!