I came across this popular New York Times strawberry shortcake recipe (nearly 4,000 five star reviews!) and read the most interesting “review” of all, one from the author herself, who published the recipe more than 30 years ago.
“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 that the recipe makes far more than four 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’… In that case, it’s just about right for four people, with healthy seconds. ”
I just love this! Strawberry shortcake for supper ?! Sounds good to me!
New York Times republished Nancy Harmon Jenkins’ recipe during the digital age of recipe sharing, and home cooks are thrilled about it! I love the idea of dessert for dinner and I love that the author herself rediscovered her own dessert recipe more than 30 years later. And now those of us who enjoy finding great recipes online can enjoy it, too!
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 4 very generous servings
- 2 pints ripe strawberries (well rinsed!)
- 1/2 cup plus 3 tablespoons sugaror more to taste (divided)
- 4 cups flour
- 1/4 teaspoon salt
- 5 teaspoons baking powder
- 1 1/4 cups butter (divided)
- 3 cups whipping cream (divided)
- 1/4 teaspoon vanilla extract
Here’s how to make it:
- 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 juice with remaining berries and the 1/2 cup of sugar, adding more sugar if you prefer. Set aside, covered, for about half an hour to develop flavor.
- In a large mixing bowl, sift together flour, 3 tablespoons sugar, salt and baking powder. Add 3/4 cup of softened butter, and rub into dry ingredients (as for pastry). Add 1 1/4 cups cream and mix to a soft dough. Knead the dough for 1 minute on a lightly floured surface, then roll it out to about 1/2-inch thickness. Using a 3-inch biscuit cuttercut an even number of rounds, 2 rounds per serving.
- 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 in a preheated 450-degree F oven for 10 to 15 minutes, or until golden brown.
- Remove from the oven and pull shortcakes apart. Brush the insides with some of the remaining melted butter.
- Beat remaining cream until it thickens. Add vanilla and beat again, just until thick.
- Place a bottom half of a shortcake on each plate. Top with a generous spoonful of berries. Cover with a top half, add a few more berries and top with whipped cream. Serve immediately.
Notebook: The shortcakes freeze well but be sure to warm before serving.
And from Ms. Harmon Jenkins herself: “Strawberries are the classic choice, but this would also be heavenly in high summer with very ripe peaches or any other juicy, macerated fruit.”
Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.
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