草莓脆饼给人群

草莓酥饼总是让我想起密西西比州长大的周末。那时，我的祖母会用花园里的水果塞满她的脆饼 - 黑莓，草莓，甚至是矮胖的麝香丁，是皮肤韧性的南方葡萄 - 以及许多鲜奶油（或者说实话，凉爽的鞭子）。但是基地总是是一个黄油，美味的饼干。但是，有什么比塞满草莓和鲜奶油的单个饼干更好的了？好吧，如果您问我，这是一个仍然可以提供华丽的甜点并提供相同数量的人，但要简单得多。它并没有比草莓酥饼容易得多，但是我创建的家庭式版本肯定使它变得万无一失。面团没有淘汰所有这些小蛋糕，而是将面团压入锅中，烘烤为一个巨大的蛋糕，这更快，更少诱发压力，尤其是当您想要轻松的甜点闲置的甜点，这完全没有时间，这完全没有时间。Traditional shortcake dough is dry and crumbly like a scone, but here I return to my Southern upbringing to make the shortcake more of the buttery, buttermilk-tangy biscuit that I remember from growing up, complete with crispy edges and fluffy insides, all of which makes it richer and more indulgent. The giant biscuit-cake is then split and stuffed with a pile of fresh strawberries and fluffy whipped cream, kind of like a rustic version of British Victoria sponge, only much more tender and delightfully messy. Cut it into wedges and serve up a strawberry shortcake that is modern not only in looks, but also in how easy it is on the cook. It's the type of dessert that invites the eater to dig in with wild abandon and keep the pinkies down as much as possible. My grandma would approve.