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More than Strawberry Shortcakes

How to make a great shortcake and adapt it to your taste

Fine Cooking Issue 03
Photos: Robert Marsala
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When Shannon McKinney saw how popular shortcakes were becoming at his bakery, he experimented with different fruit and filling combinations. Here he shares the basics on how to make a perfect berry shortcake and includes creative, delectable variations. He explains the science behind how flour, leavening, liquid, and fat result in airy, tender biscuits and carefully describes how to make them, down to spacing on the sheet pan. If one could ever tire of the berry benchmark, there’s Pineapple, Caramel, and Roasted Macadamia Nut Shortcakes or Cherry and White-Chocolate Mousse Shortcakes to keep you baking.


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