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Obsession-worthy Strawberry Shortcakes + Giveaway!

by Kristina Gill

It’s not every week that I get to share the recipe from someone whose food I have actually eaten. But I have had Gaby Dalkin’s food, and I can tell you it was so good I can’t stop thinking about it — and that was almost three years ago! Gaby is the cook behind the blog and when I heard she had a book coming out, I couldn’t wait to see it. is a beautifully photographed collection of mouthwatering, easy-to-make recipes. It took me weeks to decide what recipe to share here because every one of them looks so good. In the end, I chose her recipe for Strawberry Shortcakes, the quintessential recipe for fruit. Use it when strawberries come into season, and keep making the shortcakes to enjoy year-round with the best of each season’s fruit. —

Why Gaby loves this recipe: Strawberry Shortcakes are hands down one of my favorite desserts to make when I entertain! To say I’m obsessed would be an understatement! The shortcakes themselves are good enough to eat on their own, but add in fresh strawberries that are in season and [super] fragrant and the cream and it’s legit a match made in heaven. Might be safest if you make a double batch because these will go like hot cakes! And… if you’re in LA, grab a basket of Harry’s Berries and go to town on this recipe, you won’t be disappointed!

To win a copy of What’s Gaby Cooking, respond in the comments section below by April 25, 5PM EST to the following question: What is your favorite fruit dessert? Maybe you have more than one! Tell us all the juicy details!

About Gaby: Gaby Dalkin is a cookbook author, chef, entrepreneur, and food and lifestyle writer. Find her on social media (Instagram, Snapchat, and Facebook) at

 

{Photography by )

Image above: Gaby with her husband, Thomas.

Image above: A bowl of Harry’s Berries Strawberries

Image above: Strawberry Shortcakes

Strawberry Shortcakes

There’s a berry stand at the LA farmers’ market from a family farm called Harry’s Berries, where the berries are so incredible that there have been legit brawls over who can scoop some up before they’re sold out. I totally get it; the berries — which they’ve been growing since 1967 — are so sweet and perfect that they rival any candy. So when you put them on a shortcake, this stand-by dessert becomes a whole new ball game. To do the berries justice, I pair them with a lemon-infused shortcake and plop a big dollop of freshly whipped cream on top.

Serves 9 | Total Time: 2 hours and 55 minutes
(Prep: 15. Cook: 25.)

Ingredients

  • For the strawberries:
  • 1 pound (455 g) fresh strawberries, hulled and sliced
  • ⅓ cup (65 g) granulated sugar
  • For the biscuits:
  • 3 cups (375 g) all-purpose flour
  • 2 teaspoons lemon zest
  • 3 tablespoons granulated sugar
  • 1½ tablespoons baking powder
  • 1 teaspoon kosher salt
  • ¾ cup (1½ sticks/170 g) cold unsalted butter, cut into small pieces
  • 1½ cups (360 g) heavy cream
  • 1½ teaspoons vanilla extract
  • For the cream:
  • 2 cups (480 ml) heavy cream
  • ⅔ cup (85 g) powdered sugar
  • Seeds of 1 vanilla bean

Preparation

1

To make the strawberries:

Combine the strawberries and sugar in a large bowl and toss to coat. Refrigerate for at least 2 hours, or overnight if time allows, until juicy.

2

To make the biscuits:

In a food processor, combine the flour, lemon zest, sugar, baking powder, and salt. Pulse for 30 seconds, or until the ingredients are evenly combined. Add the butter and pulse for 20 to 30 seconds, until the butter is cut into pea-size chunks. Add the cream and vanilla to the food processor and process for 30 seconds, or until you have a dough. Remove the dough from the food processor and divide it into 9 equal portions about 3 ounces each. Form each portion of dough into a biscuit about ¾ inch (2 cm) thick. Transfer the biscuits to a baking sheet lined with parchment paper and chill for 20 minutes in the fridge.

3

While the biscuits chill, preheat the oven to 400°F (205°C).

Place the baking sheet in the oven and bake until the biscuits are medium golden brown, about 25 minutes. Remove from the oven and transfer to a cooling rack to cool.

4

To make the cream:

Combine the cream, powdered sugar, and vanilla bean seeds in a large stand mixer and whip until medium stiff peaks form.

5

To assemble:

Slice the biscuits in half. Top the bottom of each biscuit with a large spoonful of the strawberries. Place the top half of the biscuit on top of each and finish with a large dollop of the cream. Serve immediately.

Reprinted with Permission from What’s Gaby Cooking by Gaby Dalkin, published by Abrams (c) 2018

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Comments

  • My favorite dessert is plum kuchen. It’s a simple cake batter, with halved plums dropped right on top and sprinkled with cinnamon and sugar before baking. The batter is dense enough that the plums don’t sink, but the cake isn’t heavy after baking. It’s sweet, and moist, and the juice from the plums caramelizes with the cinnamon and sugar and creates a nice crunch. The best part is the ease of the recipe for the batter and the relatively short baking time!

  • My favorite fruit dessert is a tie between rhubarb ice cream and rhubarb pie. I guess the best would have to be a slice of the pie with the ice cream!! Yum!!

  • Can you really pick just one dessert? I love fresh blueberry pie (it’s my birthday request every year). But really a yummy cheese cake is great too (so much variety there).

  • My favorite dessert recently is a lime tartlet with meringue on top. It’s fresh and rich, and a simple crust with the complex play of lime curd plus meringue is just a delight to eat.

  • I too, love strawberry shortcake. One summer when I was in college I pretty much lived on the Bisquick shortcakes recipe, berries, with just plain ol’ milk poured over. Heaven. Cobbler is a close second.

  • Every single Thanksgiving and Christmas growing up, my Mama made Cranberry-Raspberry pie. Somewhere along the line, the task was passed along to me, so now I make it every single Thanksgiving and Christmas – as well as for every winter party we go to. It’s my very, very, very favorite pie.

  • Best fruit dessert is peach-cornmeal upside down cakes – they have such a good texture and are so delightful!

  • Favorite dessert–never gave it much thought—- but simple stewed red rhubarb rates high on my list of favorites. Another would be my Grandmas date nut bread. I would cut the dates , crack and chop the walnuts while Grams mixed the batter. It was great together time.

  • My favorite fruit dessert is anything with Berries….but if I had to pick one, it would definitely be a fruit tarte. Mmmmm!

  • Any fruit pie my daughter makes! She has been blessed with my mother’s baking gene, which unfortunately skipped my generation. Can taste the care, love & fresh ingredients she folds into creative desserts. Simply Delicious! ❤️#seekatebake

  • rhubarb crisp. And I don’t know if vanilla ice cream with dark chocolate sauce and strawberries counts as a fruit dessert, but it should! ;)

  • Raspberry rhubarb pie is pretty amazing! But then there’s apple crisp…and strawberry shortcake…and lemon bars…

  • My sister makes fantastic cherry cheesecake. I tried to get her to make one for my birthday, no luck. I love anything with strawberries or cherries!

  • Key lime too is my go too dessert!!! If that cannot be found, anything with banana, strawberries, and chocolate will never fail!!

  • Two favorites. My friend makes a blueberry/tart cherry pie with a crumble topping that is out of this world. And I learned to make a homemade sorbet with simple syrup (1 c. Water and 1 c. Sugar heated and stirred until all the sugar dissolves) plus the juice of 3-4 limes and some finely chopped fresh basil leaves. Freeze in dish, stirring every 2 hours or so to incorporate some air. De-lish!

  • My favorite fruit dessert is either apple pie or a mixed berry cobbler. Sort of depends on whether it’s autumn/winter or spring/summer. Both benefit greatly from a large scoop of vanilla ice cream.

  • I’m a fan of pie (ANY pie!! cherry might be my favorite fruit version) and I love gelato, not necessarily together but now that I think of it, it’s not a bad idea! :)

  • I love a mixed organic fruit crumble that I make with a date oatmeal crumble that bakes up as a crunchy top and of course ice cream on top!

  • My childhood home had apricot trees in the backyard. When they were ripe, my mother would make the most glorious apricot cobbler. The weather was always unbearably hot, but heating up the house by baking the cobbler in the oven was worth it. There are fruit desserts that I enjoy more than that cobbler now, but that is the dessert that comes to mind when thinking of fruit desserts. Memories!

  • I love fruit-based ice creams and frozen yogurts. My favorite is David Lebovitz’s apricot and pistachio ice cream. They delicious key to the recipe is stewing dried apricots in sauternes. Yum!

  • I love strawberry shortcake also; however, my favorite recipe is my Mother’s bread pudding. She lived 96 years and to the end was able to bake this wonderful dessert. It was thick and custardy, with raisins baked into the pudding. Covered with the vanilla white sauce, it was heaven. I bake it for myself every once in a while, and, even though I follow Mom’s recipe to the letter, it can’t compare to the pudding made with my Mother’s loving hands.

  • Strawberry shortcake is my favorite fruit dessert. It was what I requested for my birthday every year. My grandmother would freeze in season berries so she could pull them out on my birthday.

  • Cherry pie, especially the one made by my son, which has replaced birthday cakes; Costco’s plain vanilla cheesecake, and my mother’s butterscotch pie that sadly, no one can duplicate..
    Your recipe and picture of strawberry shortcake looks amazing!

  • I love a good blueberry cobbler – my mom’s recipe was super rich and buttery, and I haven’t been able to get it right yet… Maybe I’ll try my hand at strawberry shortcakes instead and start a new tradition! :)

  • Blueberry crumble at the height of summer blueberries. Close second in spring-pavlova with strawberries.

  • I love to make berry pie on the 4th of July! I usually do a small section blueberry/blackberry mix, and the rest strawberry rhubarb. Then I cover it with stripes and stars made of pie crust to make it even more festive! Makes me dream of summer!

  • Growing up (large family) we got to pick what we had for dinner and dessert on our birthday. Mine was always fried chicken and strawberry shortcake. I loved the cake, the strawberries and the cream on top! As I got older I enjoyed just the strawberries and cream. Something about it, in May, when the weather is warming just felt good — and yummy. I still love me some shortcake. (A good plum clafoutis, warm with heavy cream poured over, is good too!)

  • Apple pie, blueberry pie, any kind of pie, really. My girls love lemon bars, and my husband likes my homemade strawberry ice cream…my family loves dessert!

  • What could be better than strawberry shortcake and lemon sheetcake. My goodness I am loving the photography of your wonderful culinary talent!

  • I love showcasing seasonal fruit in a galette. My next favorite dessert is a lemon tart. Gary’s shortcakes look delicious.

  • My favorite sweet way to eat fruit is wrapped in pie crust (galettes and pies are both fair game), allowing the seasons to define the fruit and any other flavorings: blueberries sweetened with maple syrup, plums and thyme brightened with a dash of apple cider vinegar, pears dressed in warming spices and bourbon, the list goes on. I love to tuck into a slice on a lazy afternoon, dolloped with yogurt for breakfast, or topping with ice cream for dessert.

  • Pavlovas wiht lots of whipped cream and fresh fruit. Or strawberries macerated in sugar and good balsamic vinegar over vanilla ice cream. sooo good!

  • Cheesecake made with cream cheese and heavy cream is my favorite to eat and make and give. It was my Dad’s too. I hope I get to make it for him in heaven!

  • My favorite dessert is luscious dark chocolate fudge (with cherries in it, perhaps) along with a glass of good red wine. (Wine is made from grapes — fruit, right?)

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