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Recipe News: Top Recipe 2005: Strawberry-Almond Shortcakes
"A generous helping of ripe strawberries and a billowy cloud of softly whipped cream fill these homemade shortcakes, which are easily made in a food processor and have a drop-biscuit consistency. A crunchy textural contrast comes from toasted sliced almonds and sugar crystals that bake on top of the cakes. The shortcakes may be served at room temperature, but we liked the contrast of warm cakes and cold whipped cream. Also, warm cakes soak up more of the luscious strawberry juices. From Olivia Wu, who joined the Food staff in 2002."
