Another idea for those who want to expand their shortcake experiences.
Slice up the strawberries and then splash a little creme de cacao on them and let them soak in that for a while.
My grandma, who made the best food in the world ever, taught me to use a potato masher to gently bruise the berries, add sugar to taste and refrigerate to allow the berries to macerate. Then she would bake biscuits with slightly sweetened dough and while they were cooling she would whip the cream. The only changes I have made is to add a bit of Gran Marnier to both the berries and the cream.
Sugar.
I’ve always had the vague impression that the glaze was used to dip fruit in, like chocolate fondue, and wouldn’t have guessed anyone put it on any sort of cake.
I’ve seen the glaze at stores all my life and I’ve never eaten it, at least not on purpose.
Not sad at all. Go forth and whip it! Whip it good!
I just clicked to see who the heck actually prefers glaze, only to realize I’m one of them? I swear I voted for “sugar”! Oops.
Yeah, I’m with you on that. For me, shortcake is something very specific, more like an American biscuit than a sponge cake or pound cake. It always makes me extra happy when I see proper strawberry shortcake, as I’m not a big fan of the cake-y versions of it. The shortcake is what makes it a special treat for me. To me, it’s be like ordering British style scones and getting a muffin instead. Sure, the muffin may be good, but I wanted a scone dammit! (And I have gotten muffin-like scones in the past.)
Oh, and glaze is just crazy talk.
And I simply can’t see this thread title without hearing it my head in a jumprope rhythm.