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| So fresh & delicious! |
This week’s French Fridays with Dorie challenge is for Visitandine which is a simple white cake that was developed by the nuns from the order of the same name. The nuns sold their cakes in France as a way of earning income for good they could not grow, or make, for themselves.
Dorie said that it forms a great base for Strawberry Shortcake, and boy, was she right! This cake is so quick and easy to put together. We are blessed to have fresh Strawberries year-round in Oxnard so we’ll be sure to enjoy this dessert often.
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| So simple! |
While the cake was in the oven, I sliced some strawberries and sprinkled a little vanilla sugar and Licor 43 over them. While the berries were macerating, I made whipped cream with a little vanilla and powdered sugar. The combination of textures and flavors was just perfect. Although the cake absorbed some of the juice from the strawberries, it never go soggy the way some shortcake tends to do.
Wow, your cake looks so good with all the cream and strawberries. You are lucky to have fresh berries all year round.
Yup, it was one exquisite strawberry shortcake! Yours looks divine, my friend!!!!
You did great!
Vanilla sugar and Licor 43 – I approve 🙂
Sounds delicious!
Love the idea of the vanilla sugar… looks wonderful.
Strawberry season is just kicking into gear here. You’re making me hungry!
Your strawberry shortcake looks amazing. I’ll pull this out again when it’s strawberry time! Of course, that’s months away. Sigh!
I see myself making this one all summer long for shortcake! Yours looks beautiful, Susan! Love the idea of using Licor 43 to macerate the berries and the vanilla sugar…oh yum! Happy weekend!
Your strawberry shortcake looks wonderful !
Susan, love your version with vanilla whipped cream and fresh strawberries – this recipe seems to have been a real winner with all the Doristas this week!
Have a lovely weekend!
That looks like the perfect strawberry shortcake and your additions to the strawberries sound perfect! I can hardly wait until strawberry season here…
Your photo is beautiful! So vibrant and bursting with flavour 🙂
We are only now starting to see local strawberries, and the first batches area always insanely expensive. But darn tasty! I’ve never thought to macerate my berries with vanilla sugar. Thanks for sharing a great tip.
Your cake looks lovely. I really liked this, and think it would be fabulous beyond strawberries and cream.
I love seeing all the different versions of this cake! Beautiful!
Hi Susan! You are so lucky to have fresh strawberries all year round then you can have this wonderful cake every week – I know I would 😉 hahaha Your cake looks like the photograph in the book yum yum!
We really are spoiled with the strawberries, huh? I would have been ashamed not to use them when presented with something as nice as this cake to sit them on.
Did Blogger just eat my comment? If so it must have been hungry just looking at this.
Licor 43 brings memories of illicit high school drinking. For some reason, 43 mixed with milk was really popular here in the eighties and nineties.
I’m jealous of Oxnard strawberries. So beautiful and red all over.
Dang, the Lesters always know how to throw a little extra flavor into the menu. Licor 43, great idea. Of course, mine is sitting in Colorado but it’s an idea for next time. I will miss my winter strawberries when I return to Colorado next week. That strawberry shortcake picture? Good enough to eat.
I am jealous that you fresh strawberries year round. I can’t wait to pick some later this spring. Licor 43 was my aperitif of choice while hiking in Spain. I loved it and even brought some back. Terrific over ice (or ice cream!).