These are the kind of cookies that make you want to check that there’s champagne in the fridge […] The base is a very French whole-egg sponge cake (called a génoise), which, when baked in a muffin tin, comes out cute as a button: a featherweight puff for a dab of strawberry compote (an optional but terrific addition), a ring of rose-flavored whipped cream and a crown of sliced fresh berries. These are beautiful and as good as they look.
(also, any “cookie” or dessert that makes me want to check that there’s champagne in the fridge is my kinda dessert!)
These were very easy to make and I had them on hand over the course of a weekend when they they were served as dessert at lunch with a friend, an afternoon tea treat for my neighbours and just as regular dessert for us. I made a half batch and it made nine tiny shortcakes. Dorie’s recipe calls for topping the cakes with rose-flavoured whipped cream (I just used plain), some strawberry compote (I didn’t use this) and some fresh strawberries. It really is the most perfectly simple dessert that looks so fancy (again, my kind of dessert!). The only slightly tricky part is making sure you whip the sugar and eggs long enough and that they are at room temperature (this makes it possible for the mixture to triple in volume and give the cake a light and airy texture) but apart from that this is a great dessert to make in advance – you can make the cakes the day before and assemble the dessert an hour or so before you need it – actually, I left mine in the fridge for a few hours and they were fine – bringing them out to wow your guests at dessert time! I’ll definitely be making these again!
Top tip: I used a small cookie scoop to top the cakes with cream instead of a piping bag and it was so much easier (less mess and less fuss!).
Get the recipe for Dorie Greenspan’s Strawberry Shortcake Cookies on page 322 of Dorie’s Cookies.
Want more cookie recipes? Buy Dorie’s Cookies on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
MY BOOK! In the French kitchen with kids releases July 31, 2018! Click here for pre-order details!