MADELEINE STRAWBERRY SHORTCAKES — Made with store bought madeleine cookies, fresh strawberries and homemade whipped cream, you won’t find an easier recipe for strawberry shortcake!
If you’re looking for a quick and easy summer dessert recipe, look no further than these almost-homemade Madeleine Strawberry Shortcakes.
I was recently purchasing one of those big tubs of madeleine cookies at my local Costco, and when I went through the checkout, the cashier mentioned that she used them to make strawberry shortcake.
It was one of those brilliant ideas that I wish I’d thought of myself, and I knew I had to give it a try immediately.
Since I was using store-bought madeleines, I decided to make my whipped cream from scratch. It’s so easy you only need two ingredients and about five minutes.
Of course, if you want to make this recipe even quicker and easier, you can always opt for frozen whipped topping, or my children’s personal favorite, spray whipped cream in a can.
For the berry topping, I simply sliced up some fresh strawberries and added them to a bowl with a tablespoon or so of sugar, then let it stand for 30-60 minutes before serving.
The technical term for this is called maceration, and it’s simply the process of letting berries sit in sugar long enough to release some of their natural juices.
It’s a great thing to do with over-ripe berries, since you can keep macerated berries in the refrigerator for 2-3 days, and they make a great topping for pancakes, ice cream, and of course, shortcake!
Using madeleines is such a unique, fun way of serving strawberry shortcake, and like I said, I can’t believe I didn’t think of it sooner. I’ve also seen the pre-made, individually wrapped madeleine cookies at Sam’s Club, if you prefer shopping there.
If you’re looking for an easy but elegant take on the traditional strawberry shortcake recipe, give these Madeleine Strawberry Shortcakes a try. You won’t be disappointed!
Be sure to save this recipe for Madeleine Strawberry Shortcakes to your favorite Pinterest board for later.
Tips for Choosing and Storing Strawberries
Color: Strawberries don’t ripen once they’ve been picked, so look for bright red strawberries. Strawberries with too much yellow or green won’t taste as sweet. Fresh berries will also have fresh looking, green leaves.
Size doesn’t matter: Lot’s of things can affect the size of strawberries, from the type of berry to weather and growing conditions.
Smaller strawberries are sometimes sweeter, but larger berries are delicious too.
Storing: Store strawberries in the refrigerator, unless you’ll be eating them that day. Leave the stems on as long as possible, and don’t wash berries until you’re ready to use them.
Strawberries are like little sponges–once you get them wet, they’ll get mushy and spoil faster.
Here’s what you’ll need to make Madeleine Strawberry Shortcakes
- Madeleine cookies
- Heavy cream
- 16 ounces fresh strawberries, hulled and quartered
- 3 tablespoons sugar, divided
- 1 1/2 cups heavy cream
- 1 dozen madeleine cookies
- Place the strawberries in a medium bowl and toss with 1 tablespoon of sugar. Let stand for 30-60 minutes, stirring occasionally, until berries become saucy.
- In a large bowl, beat heavy cream and 2 tablespoons sugar on high speed with an electric mixer until soft peaks form.
- Place 2 madeleine cookies on a small plate. Spoon berry mixture over cookies and top with whipped cream. Serve immediately.
Never miss a Let’s Dish Recipe:
If you love this recipe, you might also like:
Who Dished It Up First: This is an original recipe