Berry Me in Shortcake

A staple dessert, but with a gothic twist

Strawberry shortcake has always felt like Spring to me. Growing up, we would spend Easter at my godmother’s house, hunting for eggs before sitting down to the most amazing dinner and a table full of wonderful desserts. My mom’s strawberry shortcakes were always one of my favorites, so I wanted to bring that memory into my own Easter celebration, just with a haunted twist.

These buttery tombstone shortcakes are layered with juicy strawberries and clouds of whipped cream for a dessert that feels nostalgic, springy, and just a little bit devious. It’s my gothic Easter take on a family classic: sweet enough for the holiday table, but macabre enough to make an ordinary strawberry shortcake roll over in its grave.

Enjoy my ghouls

Yield 3 tombstones

Prep time

30 Min

Cook time

20 Min

Inactive time

1 Hour

Total time

1 H & 50 M

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Berry Me in Shortcake

Ingredients

• 2 pints ripe, well-rinsed strawberries
• ½ cup sugar, or more to taste
• 4 cups flour
• 3 tablespoons sugar
• ¼ teaspoon salt
• 5 teaspoons baking powder
• 1 ¼ cups butter
• 3 cups whipping cream
• ¼ teaspoon vanilla extract
• 1/2 lemon - juice
• 1/2 cup water

Instructions

Shortcake recipe

1. Into a large mixing bowl, sift together flour, 3 tablespoons sugar, salt, and baking powder. Add 3/4 cup of softened butter and rub into dry ingredients as for pastry. Add 1 1/4 cups of cream and mix until a soft dough forms. Knead the dough for one minute.
2. Use a little butter to grease the molds (Pay attention to the deeper and smaller areas of the molds to avoid burning). Stuff the molds and leave space for the dough to rise; about 1/2 inch should suffice. Bake for 10 to 15 minutes, or until golden brown.
3. Flip the biscuits out of the molds and allow them to cool.

Strawberry Jam

1. Take 1 pint of washed strawberries and quarter them
2. Put them into a saucepan with 1/2 cup of sugar, half of a lemon’s juice, and 1/2 cup of water
3. Bring the mixture to a boil, stirring to keep the mixture from burning
4. Drop the heat to medium-hot, and as the strawberries soften, use your spoon to mash down the fruit
5. Once the mixture reaches your desired consistency, remove from heat and allow to cool
6. Once cool, pour the mixture into a piping bag

Whipped Cream

1. Pour the remaining cream and vanilla into a mixing bowl, or a stand mixer
2. Beat until thick soft peaks begin to form
3. Pour the cream into a piping bag

Assembling the cakes

1. Take the 2nd pint of washed strawberries and dice into small pieces
2. Gently, but quickly, cut the tombstone cakes in half (Don’t fret if they crumble; the cream will hold it all together)
3. Using your piping bag, spread the cream and jam on both sides of the tombstones
4. Sprinkle the diced strawberries on one side of the tombstone cakes, and sandwich both sides together

Recommended Products

Nordic Ware Tombstone Cakelet Pan

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