This is Red, Blue, and Purple Shortcake. So named because in addition to strawberries, I used blueberries and frozen marionberries.
I didn't use raspberries, as the recipe prescribed.
I planned to do so. Last Thursday I went to the grocery store and bought strawberries and raspberries, 2 pounds each. They were on sale, so I thought why not!
I went home and told hubby that 1 pint of raspberry is for me and 1 pint for him. I also warned him that some of the strawberries will be for dessert. So don't eat it all, I said.
On Saturday morning, I wanted about to start on the cake. First order of business, macerating the berries. I opened the fridge and found strawberries but no raspberries. Asked husband and apparently he had eaten all of the raspberries.
They were that good! :)
I was determined to have raspberries for this cake, especially since they were so flavorful (I had eaten a few of them on Thursday). I went out to go to the store, but first I stopped by the Farmer's Market, and got this loot.
A dozen of apricots, pluots, and nectarines. I sampled a few and they were so tasty that I couldn't resist buying.
Since we have that much fruit to eat, plus some grapes and cherries, I opted out of the raspberries and used blueberries and frozen marionberries instead.
Here they are macerating.
As I planned to bake the cake in ramekins, I cut the strawberries pretty small.
Rose said to have the berries macerating for at least 2 hours. I don't know if it's because it's so hot here today (we hit 95 degrees), but after 1 hour they produced a lot of liquid already.
1/2 recipe of genoise rose made about 5 ramekins, about 60 grams each. It's not exactly precise, as each ramekin has different weight and I forgot to zero out the scale every time, so I had to eyeball the quantity in a couple of them.
The genoise rose is pretty easy to make. The hardest part is folding the flour cornstarch mixture into the egg mixture. It is hard because I try to go fast, as I don't want the egg to deflate, and then afterwards my arm feels tired.
There was a lot of liquid from the macerated berries and they are pretty red.
They make me think of grapefruits :).
Topped with the berries. Look so pretty and yummy!
Ready to be eaten!
So good! Like the Marionberry Shortcakes, this one is becoming a favorite.