Strawberry Shortcakes

I'm a Joanne Chang groupie, mastermind of Flour in Boston. I can't get there but I channel her through her cookbook whenever I have an excuse. That's what I'm calling Friday night – an excuse to bake and it needed to be quick because I had already overscheduled and was due to deliver dessert to my friend. Shortcakes are biscuits with more sugar. Chang's recipe laces up the sugar with butter, cream (!) and eggs. She measures ingredients by weight or by cup to be super useful. I urge you bakers to get the book for the shortcakes alone.

Everyone else, you can have the strawberry recipe which is perfect for Easter, Passover or just about any day. Chang uses balsamic vinegar & lemon zest. Delicious with whip cream, ice cream, or on just about any cake.

Strawberry Ingredients:

1 quart strawberries, cut into 5-6 pieces

1/3 cup sugar

2 teaspoons balsamic vinegar

2 teaspoons lemon zest

Combine all the ingredients. Let sit 15 minutes and toss occasionally.

Whip cream:

1 1/2 cups heavy cream

1 tablespoon sugar

1 teaspoon vanilla paste (a new obsession)

Whip cream by hand or in mixer with whisk attachment. When thicker, add sugar and paste. Taste and adjust. Taste again.


Note: I didn't have lemon zest – no one complained


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