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Epicurious

Strawberry Shortcakes

I’m not a fan of angel food cake or sponge cake for shortcakes; I prefer the texture and bite of biscuits, which I like to shape into small squares instead of large rounds. And I love gently roasted fruit. The long, slow roasting eliminates a lot of the water content of the fruit, concentrating the flavor and opening it up. The tangy crème fraîche in the whipped cream rounds out the flavors on the plate.

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