Good gosh will this winter ever end?! Nothing says channeling warm weather like something blended in the coupe. So drink up my lovelies! And don’t just hoard this strawberry syrup for cocktails. Stop paying for flavored seltzer and make your own. Or strawberry whip cream or vinaigrette. Or drink it by the spoonful. Just sayin’… It’s good.
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.
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.
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