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Strawberry Shortcakes


Strawberry season is in full bloom! The abundance of these sweet, ripe fruits — combined with the fact that today is National Strawberry Shortcake Day — means it’s a perfect weekend to start baking. Here’s our go-to recipe for classic, golden shortcakes, filled with whipped cream and sugared strawberries.


Strawberry Shortcakes

For the dough:

2 cups (10 oz./315 g) unbleached all-purpose flour

1/4 cup (2 oz./60 g) granulated sugar

1 Tbs. baking powder

1/2 tsp. salt

1/2 cup (1 stick/4 oz./125 g) cold unsalted butter, cut into 1/2-inch (12-mm) pieces

1 large egg

1/3 cup (3 fl. oz./80 ml) heavy cream, plus more as needed

2 Tbs. turbinado sugar

For the filling:

2 pints (1 lb./500 g) strawberries, hulled and sliced

3 Tbs. granulated sugar

Whipped cream for serving

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper. 

In a bowl, using a fork, stir together the flour, granulated sugar, baking powder and salt. Add the butter and toss it well to coat with the flour mixture. Using a pastry blender or 2 knives, cut in the butter just until the mixture forms large, coarse crumbs the size of small peas. In a small bowl, whisk together the egg and the 1/3 cup (3 fl. oz./80 ml) cream until blended. Pour the egg mixture over the flour mixture and mix with a rubber spatula just until moistened.

Add additional cream, 1 tablespoon at a time, as needed to form a soft dough that is wet enough to be dropped from a spoon.

Using a large spoon, drop the dough onto the prepared baking sheet in mounds about 3 inches (7.5 cm.) wide and about 3/4 inch (2 cm.) high, spacing them 1 inch (2.5 cm.) apart. You should have about 8 shortcakes. Brush the tops of the shortcakes with 1-2 tablespoons cream and sprinkle with the turbinado sugar. Bake until the shortcakes are firm to the touch and golden-brown, 12-15 minutes.

While the shortcakes are baking, prepare the filling. In a bowl, using a fork, crush 1 cup (4 oz./125 g) of the berries. Add the remaining berries and the granulated sugar, mix well, and set aside. Transfer the shortcakes from the baking sheet to a wire rack and let cool for 15 minutes.

To serve, split the warm shortcakes horizontally and place the bottom half of each, cut side up, on a plate. Spoon the berries on top, dividing them evenly. Top each with some whipped cream. Cover with the shortcake tops and serve right away. Serves 8.

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Best of the Web: Tomatoes


It’s August, and tomato season is in full swing! All around the web, bloggers are roasting, pureeing, chopping and tossing their way to beautiful tomato-centric dishes we’re dying to try. Here’s a taste of some of our favorites.


Pesto + Roasted Tomato OmeletPesto + Roasted Tomato Omelet by Edible Perspective
Lightly charred tomatoes and nutty, cheese pesto make a tempting omelet filling. We’ve bookmarked this one for brunch!
Strawberry and Tomato JamStrawberry and Tomato Jam by Larder Love
A little sweet, a little savory — this jam is begging to be spread on toast and scones, and it’s pretty enough to earn a spot on a cheese plate.
Heirloom Tomato BruschettaHeirloom Tomato Bruschetta by A House in the Hills
Recipes don’t get much simpler than this. But with tomatoes at their most flavorful, why mess with a classic? Plus, we love the idea of using yellow tomatoes for something unexpected.
Summer Gazpacho with ShrimpSummer Gazpacho with Shrimp by Eat, Live, Run
This quick summer soup turns into a full meal with a topping of sauteed shrimp. Perfect for a weeknight!
Corn Tomato Avocado Salsa SaladCorn Tomato Avocado Salsa Salad by Jeanette’s Healthy Living
This colorful mix can be whatever you want it to be: a dip for chips, a topping for fish or chicken, or a side salad.
Slow-Roasted Tomato and Cilantro-Cashew Picnic SandwichSlow-Roasted Tomato and Cilantro-Cashew Picnic Sandwich by Aida Mollenkamp
Here’s the centerpiece of our next picnic: a seeded baguette filled with concentrated roasted tomatoes, a spicy cashew-cilantro puree, and plenty of fresh goat cheese.
Roasted Cherry Tomato BowlsRoasted Cherry Tomato Bowls by Love & Lemons
Cook grains and beans to have on hand during the week, and these simple, healthy bowls come together in no time! With greens and warm cherry tomatoes, they’d make a gorgeous lunch or dinner.
Grilled Steak with Arugula and Cherry Tomato and Basil SalsaGrilled Steak with Arugula and Cherry Tomato and Basil Salsa by Heather Christo
This dish is perfect for your next cookout. Juicy grilled steak sits atop a bed of peppery arugula, with fresh cherry tomatoes and sharp red onions for flavor and color.
Tomato and Summer Squash CobblerTomato and Summer Squash Cobbler by Healthy Green Kitchen
A savory cobbler is just the thing to mix up your summer veggie routine. We’re smitten by this version, featuring ripe tomatoes and a mix of zucchini and squash.
Lemon-Garlic Zucchini Noodles with Roasted TomatoesLemon-Garlic Zucchini Noodles with Roasted Tomatoes by Oh My Veggies
It’s no secret we love our spiralizer. Here’s a lovely light dish for summer, starring long strands of zucchini tossed with a lemon-garlic vinaigrette and topped with roasted tomatoes and pine nuts.
Heirloom Tomato GaletteHeirloom Tomato Galette by the White On Rice Couple
Impress guests with this rustic, eye-catching tart, great as an hors d’oeuvre, side dish, or — when paired with a salad — a light meal.
One Pot 30 Minute Creamy Tomato Basil Pasta BakeOne Pot 30 Minute Creamy Tomato Basil Pasta Bake by Half Baked Harvest
It’s creamy, cheesy and tomato-y, and it comes together in a single skillet. What’s not to love?
Vanilla Cornmeal Crumb Cake with Candied Cherry TomatoesVanilla Cornmeal Crumb Cake with Candied Cherry Tomatoes by How Sweet It Is
That’s right: candied tomatoes. These little bites are dusted with sugar and roasted until sweet, then served with a cornbread-style cake. Make it dessert, breakfast, brunch — or whenever you need a bite of summer.