To me, strawberry shortcake says summertime. When I was growing up my mom would make strawberry shortcake for dessert when strawberries were in season. She would make simple slightly sweet biscuits which we would top with cut up strawberries sprinkled with sugar and then pour milk over everything and maybe even add a bit of whipped cream. The biscuit would soak up the milk, and the strawberries would turn everything a bit pink. To get a perfect bite you needed to get a bit of milk soaked biscuit, a couple bits of strawberry, and a bit of whipped cream. A perfect bite was like sunshine in your mouth.
The other day I decided to dress up our traditional strawberry shortcake a bit. 
I reworked the Tibetan flatbread recipe to be sweet, and exchanged the milk for a sweetened condensed milk sauce, et voila! Strawberry Flatbread à la Fuji.
Strawberry Flatbread à la Fuji
Fujified Sweet Flatbread (recipe below)
Strawberries, sliced and sprinkled with a bit of granulated sugar
Sweetened condensed milk sauce (recipe below)
Whipped cream
1. Spoon strawberries over a wedge of sweet flatbread, then drizzle sweetened condensed milk sauce over everything. Top with a dollop of whipped cream and serve.
Fujified Sweet Flatbread
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/4 cup granulated sugar
1/4 tsp. salt
pinch of nutmeg
1 tsp. vanilla extract
1 cup + 2 Tbsp. water, separated
1 Tbsp. vegetable oil
1. Combine the flour, baking powder, granulated sugar, salt, and nutmeg in a medium-sized bowl. Add vanilla extract and 1 cup water to form a gooey dough.
2. Add vegetable oil to a cold 12-inch saute pan. Then add the dough, dip a rubber spatula in the oil and use it to spread the dough out a bit.
3. Pour the 2 tablespoons of water around the edge of the dough and cover the pan with a lid.
4. Cook for 10 minutes over medium-high heat. (At about 5-minutes, check your bread to make sure it isn’t cooking too quickly. You may need to turn down your heat slightly, or even flip it earlier if it is cooking quickly. Every stove and pan is different!)
5. Flip the bread over and cook for an additional 5 minutes.
6. Let the bread cool briefly, cut and serve.
Sweetened Condensed Milk Sauce
Adapted from Everyday Food Storage
Makes approximately 7 oz.
1/4 cup hot water
1/2 cup dry powdered milk
1/2 cup granulated sugar
1/2 Tbsp. butter
1. Put all ingredients in blender and blend until mixed well and sauce is thick and creamy. 
Coming Friday: Baking Well with Daring Bakers
{ 8 comments… read them below or add one }
this looks divine
Nice job! this would be great for breakfast or dessert. Heck I'd eat this anytime. =)
This looks so yummy!!!
Strawberries are my favorite. Looks delicious!
Awesome. I need to try that flatbread.
We made your adorable cupcake sandwiches for a tea party and I posted about them with a link to you, I hope you don't mind.
To make them "extra fancy", we added half of a mini tomato on top to look like a cherry. They were a hit, thanks!!
Ohhh yum!! Mmm… I did pick up some yummy looking strawberries yesterday….
Ohhhh… this looks so yummy. I'm definitely going to have to go out and get some strawberries!
Since I love chocolate with my strawberries, however, I might try adding cocoa powder to the flatbread and using hot chocolate mix instead of powdered milk for the sauce…