Reader Evan D. writes:
Hey Joe. I thought I’d share something regarding strawberry shortcake. I work in a French shop and we get requests for strawberry shortcake, but naturally we can’t stoop to making it with American biscuits. We use genoise layers, mousseline cream and brush the layers with kirsch wasser. It’s very good!
“Stoop” indeed. And the French are supposed to have taste. Puh!