Ponchatoula Strawberry Shortcake Kit for 4
92%Read ReviewsSome Prep
Ponchatoula Strawberry Shortcake Kit includes sugar-pureed berries, perfectly ripe strawberries, and whipped Chantilly cream served on warm buttermilk biscuits. This iconic dessert from the award-winning Commander’s Palace celebrates the “strawberry capital of the world” and its famous April festival. Serving famous Haute Creole cuisine since 1893 in the Garden District of New Orleans, this legendary restaurant honors a long tradition of high-quality culinary excellence and regional flavors.
This package serves 4 people and includes
- 4 Buttermilk Biscuits (12 oz.)
- Chantilly Cream (8 oz.)
- Strawberries in Puree (16 oz.)
- Items ship frozen with ice packs, may thaw during transit.
- Upon arrival, store items in the refrigerator.
- Strawberry shortcake can last up to 3 days in the refrigerator.
To Serve
- Preheat oven to 350°F.
- Bake biscuits for 20 minutes in the containers provided.
- Allow biscuits to cool for a few minutes in the baking container before removing them.
- With a serrated knife, cut each container of biscuits vertically into 2 equal-sized biscuits to give you 4 equal-sized biscuits. Then, cut each biscuit in half horizontally.
- Place the bottom half of the biscuits on four individual serving plates.
- Spoon strawberries with sauce on each bottom half of the biscuits.
- Spoon Chantilly Cream on top of each heap of strawberries.
- Place top biscuit over the Chantilly cream.
- Serve immediately and enjoy!
- Ponchatoula Strawberry Shortcake – Flour, Butter, Buttermilk, Baking Powder, Salt, Sugar, Heavy Cream, Vanilla, Strawberries Allergens: Gluten, Dairy
THE New Orleans Institution since 1893
THE New Orleans Institution since 1893
Commander’s Palace, nestled in the heart of New Orleans’ tree-lined Garden District, is one of America’s most famous and beloved restaurants. With chefs including Emeril Lagasse, Paul Prudhomme, Jamie Shannon, and Tory McPhail commanding the kitchen over the years, Commander’s defines leading edge Haute Creole cuisine. The originator of decadent Jazz brunch is dripping with whimsical Louisiana charm.
Tory McPhail was executive chef from 2002 to 2020, and in that time he racked up countless accolades, including the 2013 James Beard Award for Best Chef: South. Chef Meg Bickford is carrying on this legacy of excellence, with signature dishes including cheesy garlic bread (served with every meal), turtle soup (which has been on the menu since day one), spiced sugarcane lacquered quail and their beloved pecan pie.
