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Strawberry-Citrus Shortcake
Reviews:
May 12, 2008

This was a good but different shortcake. It really is more of a pound cake. If you don't have cake flour, you can use 1 3/4 cups all-purpose mixed with 1/4 cup cornstarch. It took 1 hour 20 minutes to bake and I covered it with foil the last 20 minutes because the top was getting too brown. The cake itself was a little dry but that's OK because you top it with the cream. I did not coat my strawberries in sugar because it's just needless calories - they're sweet enough! Now, the cream is really not a whipped cream. The recipe doesn't say to, but I beat mine for about 10 minutes in hopes it would thicken. With all the yogurt in there though, it really didn't get thick like whipped cream. I think next time I would use 1 1/2 cups of heavy cream and only 1/2 cup yogurt and make whipped cream. It doesn't say what flavor yogurt to use, but I imagine anything would be fine. I used vanilla. Made as written the "cream" is quite runny and basically just yogurt. So for me it needs some tweeking, but still a good recipe and easy to serve.

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