Tuesdays with Dorie: Tender Shortcakes (with Cinnamon-Basil Syrup)
Shortcake has never made my mouth water. Not until now, that is. After making Dorie’s “Tender Shortcakes” I’ve been won over.
I had all intentions of skipping this week because of the recipe choice and being out of town last weekend. Besides being a teensy bit compulsive about not missing a week, my fellow TWD bakers convinced me I should give these a try with comments such as, “the shortcakes are good enough to eat naked” and “good enough to eat by themselves.”
Although the first batch had me with fresh cream and butter flavor and a melt-in-your mouth texture, I was eager to experiment. I added ground ginger and a touch of cinnamon to the second batch per Dorie’s suggestion. I also sweetened the berries with Cinnamon Basil Syrup (see recipe here). Combining the subtle minty-ness of cinnamon basil (mint and basil are in the same family) with the mildly spiced shortcake introduced sophistication to this classic dessert without being weird. A sprinkling of sanding sugar on top added a touch of crunch and a light-catcher for my pictures.
“Tender Shortcakes” are definitely going into my own personal “Dorie’s Hall of Fame”.
To make them yourself, get the recipe from Cathy at The Tortefeasor.