Variations on Strawberry Shortcake : Some New Twists Add Flavor Interest to an Old Favorite

There are nearly as many variations of strawberry shortcake as there are people to enjoy them. The luscious red-ripe berries are about the only thing that remain constant when it comes to making this dessert.

Some people favor a biscuit-like cake, whereas others like the texture of pound or spongecake. Then there are variations like Strawberry-Cornmeal Muffin Cakes that combine the flavor of rich poundcake with the texture of cornmeal. Baked in muffin cups, the cakes are just the right size for individual servings, but may also be placed together in a large serving dish before being topped with berries and cream.

Strawberry-Chocolate Shortbread pairs fresh strawberries and rich chocolate for a unique twist to a favorite flavor combination. Half the crisp, chocolate shortbread cookie serves as the dessert base, while the other is cut into wedges to stand pinwheel fashion with whipped cream and strawberries.

This same flavor duo, plus Port, is used in Chocolate-Strawberry-Cream Cake. The chocolate cake may be served warm or cooled with the topping of whipped cream and Port-accented berries.

STRAWBERRY-CORNMEAL MUFFIN CAKES

1 1/4 cups flour

1 teaspoon baking powder

Dash salt

1/2 cup butter or margarine, softened

2 cups powdered sugar

2 eggs

1/2 cup milk

1/2 cup cornmeal

1 cup whipping cream

1 teaspoon granulated sugar

2 pints strawberries, hulled and halved

Grease and flour 12 muffin cups or 6 (6-ounce) custard cups. Mix flour, baking powder and salt and set aside.

Cream butter in mixer bowl. Gradually beat in powdered sugar, scraping bowl as needed, until mixture is fluffy. Beat in eggs, 1 at a time.

Beat in flour mixture alternately with milk, blending thoroughly. Blend in cornmeal.

Spoon batter into prepared cups. Bake at 350 degrees 30 minutes or until springy to touch and wood pick inserted into center comes out clean. Remove from oven and cool 5 minutes. Turn out onto rack and cool completely.

Beat whipping cream and granulated sugar to form soft peaks. Serve muffins topped with sweetened cream and strawberries. Arrange in serving bowl or individual dishes. Makes 12 medium or 6 large desserts.

STRAWBERRY-CHOCOLATE SHORTBREAD

1 cup butter or margarine, softened

1 cup plus 1 tablespoon powdered sugar

2 cups flour

1 ounce grated semisweet chocolate (about 1/3 cup)

1 cup whipping cream

2 pints strawberries, hulled and sliced

1 whole strawberry

Cream butter and 1 cup powdered sugar in bowl of electric mixer. Using low speed, gradually mix in flour and chocolate. Form dough into 2 balls, 1 slightly larger than other.

Roll each ball to circle about 7 inches in diameter on floured surface (1 should be thicker than other). Using broad spatula, gently transfer each circle to greased baking sheet. Pierce surfaces generously with fork.

Bake at 350 degrees 20 to 30 minutes or until just golden. While still warm, cut thinner circle into 8 equal wedges. Transfer all to rack and cool completely.

Beat whipping cream and remaining 1 tablespoon powdered sugar until stiff. Place shortbread circle on serving plate. Top with whipped cream and sliced strawberries, reserving dollop of cream for garnish. Set shortbread wedges into cream at angle, points toward center. Top with dollop of cream and whole strawberry. Cut into wedges. Makes 8 servings.

Note: Shortbread may be made ahead and stored several days wrapped in plastic wrap or frozen for longer storage.

CHOCOLATE-STRAWBERRY CREAM CAKE

1/2 cup Port

1/3 cup butter or margarine

1 (6-ounce) package semisweet chocolate pieces

2 eggs, separated

1/2 cup granulated sugar

1/2 cup flour

1 pint strawberries, sliced

1 cup whipping cream

1 tablespoon powdered sugar

Place 1/3 cup Port, butter and 1/2 cup semisweet chocolate pieces in top of double boiler over simmering water until chocolate melts. Stir to blend, then set aside to cool.

Beat egg yolks with 6 tablespoons granulated sugar in bowl of electric mixer until thick and pale. Using low speed, gradually add chocolate mixture, beating until smooth. Mix in flour. Stir in remaining chocolate pieces.

Beat egg whites and remaining 2 tablespoons granulated sugar in separate bowl until stiff but not dry. Fold beaten egg whites into chocolate batter, a small amount at time, until incorporated. Pour into greased and floured 9-inch round cake pan.

Bake at 325 degrees 25 to 30 minutes or until wood pick inserted into center comes out clean. Cool in pan 5 minutes.

Loosen edges and invert cake onto serving plate. With back of spoon, press shallow indentation into center of cake. Toss strawberries with remaining Port and spoon into center of warm or cooled cake.

Beat whipping cream and powdered sugar until stiff. Pipe or spoon around edges of cake. Makes 6 to 8 servings.