- Yield: 3 servings
- Prep Time: 15 minutes
Papaya Strawberry Tallcakes
Strawberry shortcake is, in my opinion, too short on cake. Doubling up on the shortcake "shells" needs a little more engineering to keep the stack vertical. It's Greek yogurt to the rescue with the addition of sweet papaya chunks that blend nicely with strawberries. In the future, you may be passing up yogurt containers that come with fruit syrup on the bottom.
- 1 Solo papaya
- 10 medium strawberries
- 1/4 cup walnuts
- 1 cup vanilla-flavored Greek yogurt
- 1 package shortcake shells (6 shells)
- 2 tbs each honey
- 3 sprigs of mint
Cut the Solo papaya in half lengthwise and scoop out the seeds. Scoop out the bright orange flesh and chop the papaya into small pieces.
Cut the top off the strawberries. Chop the strawberries into small pieces about the size of the Solo papaya pieces.
In a medium bowl, gently combine the fruit pieces, chopped walnuts and yogurt.
Place a shortcake shell on an individual plate. Scoop some of the yogurt mixture into the rimmed top. Place another shortcake shell on the top. Scoop some of the yogurt mixture on the top, letting some of the mixture run down the sides. Top with a sprig of mint. Drizzle with honey on top.
Repeat for the other servings or for tailgate parties, show one tallcake as a demo and provide the diners the makings of their own tallcake.