Strawberry shortcake is the newest It dessert. The classic and its variations are everywhere, including our Classic/Classic Update and on the pages of some of our favorite food bloggers. Plus, if you've ever wanted to grow your own strawberries, check out our Homegrown/Homemade video series, which takes you step-by-step from planting to shortcake.
Classic Strawberry Shortcake
Strawberries and Corn-Cream Layer Cake with White Chocolate Cap’n Crunch Crumbs
Classic Strawberry Shortcake
by Karen Barker
Serves 6
These biscuits get their light, tender texture from buttermilk and baking powder, and their rich flavor from an egg, cream, and lots of butter. This simple dessert is best made at the height of strawberry season, using the juiciest, sweetest strawberries you can find.
For the strawberries
1 lb. ripe strawberries, hulled (about 4 cups)
2 Tbs. granulated sugar; more to taste
For the biscuits
9 oz. (2 cups) unbleached all-purpose flour; more for rolling
1/3 cup plus 1 Tbs. granulated sugar
2-1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. kosher salt
4 oz. (1/2 cup) cold unsalted butter, cut into 1/2-inch pieces
1 large egg
1/4 cup heavy cream; more for brushing
1/4 cup buttermilk
For the whipped cream
1-1/2 cups heavy cream
2 Tbs. granulated sugar
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Strawberries and Corn-Cream Layer Cake with White Chocolate Cap’n Crunch Crumbs
by Christina Tosi
New York pastry chef Christina Tosi of Momofuku Milk Bar turns the classic strawberry shortcake on its head by pairing strawberries and cream with fresh summer corn in an outrageous cake. It's got layers of vanilla buttermilk cake, white-chocolate-dipped Cap'n Crunch crumbs, corn-infused cream, strawberry jam, and of course, lots of fresh strawberries. A production this big does require some lead time. It needs to be frozen so the layers can set up properly, and then defrosted completely before serving. Plan on making it at least 4 days ahead.
Serves 8; Yields one 8-inch cake
For the cake
Cooking spray
4 oz. (1/2 cup) unsalted butter, softened
1 cup plus 2-1/2 Tbs. granulated sugar
1/4 cup packed light brown sugar
3 large eggs, at room temperature
1/2 cup buttermilk, at room temperature
6 Tbs. grapeseed or canola oil
2-1/2 tsp. pure vanilla extract
6 oz. (1-1/2 cups) cake flour
1 tsp. baking powder
1 tsp. kosher salt
For the corn crumbs
8 oz. (6 cups) Cap’n Crunch cereal
3/4 oz. (2 Tbs.) cornstarch
4 tsp. granulated sugar
1/2 tsp. kosher salt
5-1/2 oz. (11 Tbs.) unsalted butter, melted and cooled slightly
3-1/2 oz. white chocolate, chopped (1/2 cup)
For the corn cream
3 cups fresh or thawed frozen yellow corn kernels (from about 4 ears of corn)
1 tsp. unflavored gelatin powder
5 Tbs. granulated sugar
1 tsp. kosher salt
5 Tbs. sour cream
5 Tbs. heavy cream
3/4 oz. (3 Tbs. plus 2 tsp.) confectioners’ sugar
For assembly
2 cups best-quality strawberry preserves
1 1/3 cups hulled and quartered ripe strawberries; more for garnish
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