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Strawberry Shortcake Recipe: This New York Times recipe has nearly 4,000 five-star reviews | desserts

Strawberry Shortcake Recipe: This New York Times Recipe Has Nearly 4,000 Five-Star Reviews


I came across this popular one New York Times Strawberry Shortcake recipe (nearly 4,000 five-star reviews!) and read the most interesting “review” of them all, one from the author himself, who published the recipe over 30 years ago.

“It’s such a joy to see a recipe I published over 30 years ago come back to life – the beauty of the NYT recipe collection. I see the point that the recipe makes way 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’… Then it’s just right for four people, with healthy seconds.”

I just love this! Strawberry shortcake for dinner?! Sounds good!

The
New York Times reissued Nancy Harmon Jenkins recipe during the digital age of recipe sharing, and home cooks love it! I love the idea of ​​a dessert for dinner and I love that the author herself rediscovered her own dessert recipe over 30 years later. And now those of us who love finding great recipes online can enjoy them too!


Cuisine: American

Prep time: 30 minutes

Cooking time: 15 minutes

Total time: 45 minutes

Servings: 4 very generous servings


ingredients


  • 2 pints ripe strawberries (rinsed well!)
  • 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


This is how you make it:


  1. Strawberries from the peel. Halve or slice, depending on size. Crush about a quarter of the berries gently with a fork to release their juices. Mix the juice with the remaining berries and the 1/2 cup sugar, adding more sugar if you prefer. Set aside, covered, for about half an hour to develop the flavor.
  2. In a large mixing bowl, sift flour, 3 tablespoons sugar, salt and baking powder. Add 3/4 cup softened butter and rub into dry ingredients (such as for pastries). Add 1 1/4 cups of cream and mix to a soft dough. Knead dough for 1 minute on a lightly floured surface, then roll out to about 1/2-inch thickness. A 3-inch . use cookie cuttercut an even number of rounds, 2 rounds per serving.
  3. Use a little butter to grease a baking sheet. Place half of the circles on it. Melt the remaining butter and brush the circles lightly. Put the remaining rows on top. Bake in a preheated 450 degrees F oven for 10 to 15 minutes, or until golden brown.
  4. Remove from the oven and pull the shortcakes apart. Brush the inside with some of the remaining melted butter.
  5. Whip the remaining cream until it thickens. Add vanilla and beat again, until thick.
  6. Place a bottom half of a shortcake on each plate. Garnish with a generous spoonful of berries. Cover with a top half, add a few more berries and top with whipped cream. Serve immediately.


Comments: The shortcakes freeze well, but be sure to warm them up 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 other juicy, macerated fruit.”


Need help converting cooking and baking sizes? Here are some useful conversion charts for kitchens


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