The baking gene must skip generations. I don’t mean the skill in baking but the enjoyment of it. Strawberry shortcake was one of my favorite desserts growing up and one of the few things my mom didn’t seem to mind baking.
While I wasn’t excited to turn my oven on in our hot weather I did like the simple ingredients called for in this recipe.
A simple ladyfinger batter gets made and piped into circles.
These bake up into flat little cakey discs.
After that it’s really just assembling the other ingredients. I decided to use some of the suggested roasted strawberries as well as some fresh ones.
I’m always disappointed with the strawberries I can get in AZ. The area of San Diego where I grew up is known for its strawberries. They are giant and super sweet with a deep dark red color and a very specific texture. Almost a different thing completely from what I get at my local supermarket.
I don’t mind making ladyfinger batter or piping discs but for all the effort the entire time I was eating this I was wishing it was my mom’s still-warm from the oven shortcake. Luckily I get to visit her soon and I’m hoping I can convince her to make me some strawberry shortcake with giant SoCal strawberries.