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Strawberry shortcake

May 15, 2003|Jessica Strand

Balsamic berries

Europane's version of strawberry shortcake is a crusty buttermilk biscuit sliced in half, sandwiching sweet Seascape strawberries -- the variety many chefs are going for this season -- sauteed in balsamic vinegar. Finally the whole thing is piped with whipped cream that incorporates a little creme fraiche and sugar. (Strawberry shortcake, $3.)

Europane, 950 E. Colorado Blvd., Pasadena, (626) 577-1828.

Lavender touch

At JiRaffe, pastry chef Artemio Sanchez bakes a rich triangular biscuit, cuts it in half, covers half with Seascape strawberries and strawberry puree and sets the other half on top with the filling oozing out from under it. The dish is finished with a scoop of slightly aromatic lavender ice cream, which adds a lovely exotic accent. (Strawberry shortcake with Seascape strawberries and lavender ice cream, $8.)

JiRaffe, 502 Santa Monica Blvd., Santa Monica, (310) 917-6671.

Campanile, 624 S. La Brea Ave., Los Angeles, (323) 938-1447.

A citrus biscuit

The Hollywood hideaway known as Ammo bakes a citrus semolina biscuit, splits it and fills it with lots of macerated Seascape strawberries and a layer of heavy cream mixed with mascarpone. Finally the plate is drizzled with raspberry coulis, dusted with powdered sugar and garnished with a sprig of mint. (Strawberry shortcake, $7.)

Ammo, 1155 N. Highland Ave., Hollywood, (323) 871-2666.

-- Jessica Strand

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