Why We're Adding Chocolate to Our Strawberry Shortcakes, Now & Forever

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Why We're Adding Chocolate to Our Strawberry Shortcakes, Now & Forever
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Strawberry shortcakes, but make 'em chocolate.

, which arrived in the mail once or twice a year, a gift from one of my parents or their friends for a birthday or anniversary or Valentine’s. Underneath layers of packaging hid the strawberries themselves .

They were the size of sugar plums, perfectly tear drop–shaped, and covered, stem to tip, in a shellac of tempered, elaborately decorated chocolate—almost like each one had gone for a gel manicure. The chocolate, sweet and milky, cracked sharply under the pressure of teeth, giving way to a chilled berry beneath. We’d keep them in our fridge for a week or so, admiring their beauty.

The rest of the shortcake is classic: softly whipped cream and macerated berries. You’ll want to use the ripest, most delicious berries you can find, but letting even blah fruit hang out in a little sugar will make it better. And if the idea of chocolate plus raspberries or cherries is more appealing to you, use those fruits instead .

Of course, these biscuits are so good on their own—like oversized, just-sweet-enough chocolate scones—that you don’tberries at all. Break one open and spread it with jam or dollop with crème fraîche. These days, that’s my kind of romance and luxury—and I don’t have to wait for the mail to come to have it.

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