There's a kind of magic in a summer recipe that you can make wherever you are, provided that wherever you are has, say, flour, butter, an oven and whatever fruit is most glorious is at that very moment. This strawberry shortcake is so simple that you can make it within the hour, and so satisfying that it may become your go-to for summer, the recipe you keep in your back pocket. Strawberries are the classic choice, but this would also be heavenly in high summer with very ripe peaches or any other juicy, macerated fruit. —Nancy Harmon Jenkins
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Pick over and hull strawberries. Cut in half or slice, depending on size. Gently crush about a quarter of the berries with a fork to release their juices. Mix with remaining berries and the ½ cup of sugar, adding more sugar if necessary. Set aside, covered, for about half an hour to develop flavor.
The New York Times Cooking
The New York Times Cooking
Step 2
Preheat oven to 450 degrees.
Step 3
Into a large mixing bowl, sift together flour, 3 tablespoons sugar, salt and baking powder. Add ¾ cup of softened butter, and rub into dry ingredients as for pastry. Add 1 ¼ cups cream, and mix to a soft dough. Knead the dough for one minute on a lightly floured pastry board, then roll it out to about ½-inch thickness. Using a 3-inch biscuit cutter, cut an even number of rounds - 2 rounds per serving.
The New York Times Cooking
The New York Times Cooking
The New York Times Cooking
The New York Times Cooking
The New York Times Cooking
The New York Times Cooking
Step 4
Use a little of the butter to grease a baking sheet. Place half the rounds on it. Melt remaining butter and brush a little on the rounds; place remaining rounds on top. Bake for 10 to 15 minutes, or until golden brown.
Step 5
Remove from the oven, and pull shortcakes apart. Brush the insides with some of the remaining melted butter.
Step 6
Beat remaining cream until it thickens. Add vanilla. Beat again just until thick.
Step 7
Place a bottom half of a shortcake on each plate. Top with a generous spoonful of cream and berries. Cover with a top half, add a few more berries, and top with whipped cream. Serve immediately.
Tip
Extra shortcakes may be frozen, but they should be warmed before using. They are also good toasted for breakfast or tea.
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Comments
Amanda
At 450, the bottoms started burning well before the insides of the biscuits were cooked. We lowered to baking temperature to 375, and things turned out well. So I'd suggest adjusting the baking temperature in this recipe.
nancy harmon jenkins
Such fun to see a recipe I published more than 30 years ago spring back to life again--the beauty of the NYT recipe collection. I see the point some made, that the recipe makes far more than 4 servings but back home in Maine at this time of year when our native berries are at their luscious peak, strawberry shortcake is often served on its own as a substantial supper, what we call in Italy a piatto unico, nothing else. In that case, it's just about right for 4 people, with healthy seconds.
Robert Owen
I don't mean to sound like the language police, but "penultimate" means 'next-to-last', implying that some other recipe is yet better. To mean 'the best ever' use "ultimate".
Honestly
I live strawberry shortcake - but seriously, look at the nutrition information given. My goodness, even HALF of one of those “generous portions” gives you over 800 calories!
Helderberg
Great tasty recipe. I used the doubling feature and ended up with enough dough for about 30 stacked biscuits.
Juniper S-M
Instead of smashing the strawberries, simply cut them, add the sugar (honestly, less is more here) and add a dash of lemon juice to balance out the sugar and aid in breaking down the strawberries.
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Credits
Adapted from "Jane Grigson's Fruit Book," Atheneum, 1982
