Posted on

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.

Posted on

Strawberry-Rhubarb Pie


Here we take advantage of the fresh rhubarb that is arriving in the farmers’ markets in many parts of the country. Technically a vegetable, rhubarb is treated like a fruit and is traditionally paired with strawberries, which complement its tart flavor. Slice the rhubarb no wider than 1/2 inch (12 mm) thick to avoid a stringy texture, and make sure to discard the mildly toxic leaves.

Strawberry-Rhubarb Pie

For the crust:

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

1/2 tsp. kosher salt

1 Tbs. sugar

3/4 cup (6 oz./185 g) cold unsalted butter, cut into pieces

1/2 cup (4 fl. oz./125 ml) ice water, plus more if needed


For the filling:

1 1/2 cups (12 oz./375 g) sugar

2 Tbs. cornstarch

2 Tbs. quick-cooking tapioca

Pinch of kosher salt

4 cups (1 lb./500 g) strawberries, hulled and quartered lengthwise

8 rhubarb stalks, cut into 1⁄2-inch (12-mm) pieces (about 4 1/2 cups/22 oz./690 g)

1 Tbs. cold unsalted butter, cut into small pieces


To make the crust, in the bowl of a food processor, combine the flour, salt and sugar. Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Evenly sprinkle the water over the flour mixture, then process just until the mixture starts to come together. Dump the dough into a large resealable plastic bag and press into a flat disk. Refrigerate for at least 30 minutes and up to 1 day before using, or freeze for up to 1 month.

Transfer the dough to a lightly floured work surface and cut in half. Roll each half into a round at least 12 inches (30 cm) in diameter and about 1⁄8 inch (3 mm) thick. Transfer one round to a 9-inch (23-cm) pie pan and ease into the pan. Trim the edge, leaving a 3⁄4-inch (2-cm) overhang. Set the second dough round in a cool place until ready to use.


In a small bowl, stir together the sugar, cornstarch, tapioca, and salt. Place the strawberries and rhubarb in a large bowl, sprinkle with the sugar mixture, and toss to distribute evenly. Transfer to the dough-lined pan. Dot with the butter.


Position the reserved dough round over the filled pie. Trim the edge, leaving a 1-inch (2.5-cm) overhang. Fold under the edge of the bottom round and crimp to seal. Using a knife, cut a hole or slits in the top. Refrigerate until the dough is firm, 20 to 30 minutes.


Preheat the oven to 375°F (190°C). Bake the pie until the crust is golden and the filling is thick and bubbling, 50 to 60 minutes. Transfer to a wire rack and let cool completely. Serve with scoops of vanilla ice cream, if you like. Serves 6 to 8.

Posted on

Recipe Roundup: Homemade Valentine’s Day Gifts


A homemade treat beats candy hearts any day. Celebrate Valentine’s Day with cookies, cupcakes and confections from your own kitchen. Whether you’re serving them at a party or giving them to that special someone, everyone will know they’re made with love.


Caramel Sea Salt TrufflesCaramel Sea Salt Truffles
These candies are made with deep, chewy caramel covered in rich bittersweet chocolate — little bites of indulgence. A sprinkle of sea salt adds contrast and texture.
Red Velvet Cupcakes with Cream Cheese FrostingRed Velvet Cupcakes with Cream Cheese Frosting
These lush cupcakes have just a hint of cocoa and a crimson crumb that’s perfect for Valentine’s Day. A layer of tangy cream cheese frosting and sprinkle of toasted sugared pecans tops them off.
Weekend Project: Pistachio BrittlePistachio Brittle
This old-fashioned confection is great for gifting, and it’s easy to make a big batch. Ours is made with pistachios instead of the usual peanuts, resulting in a vibrant green color.
Chocolate Chip CookiesChocolate Chip Cookies
There are chocolate chip cookies, and then there are these chocolate chip cookies: large, chewy, buttery and with just the right amount of chips and nuts. They are classics for a reason.
Dark Chocolate Bark with Toasted Almonds and Dried BlueberriesDark Chocolate Bark with Toasted Almonds and Dried Blueberries
This nutty, fruity chocolate bark is a breeze to make: just melt the chocolate, stir in the goodies, and spread in a thin layer to cool. Swap in whatever dried fruits and nuts you like.
Chocolate-Cherry-Almond BiscottiChocolate-Cherry-Almond Biscotti
With scarlet dried cherries and luxurious cocoa, these cookies make elegant gifts for Valentine’s Day. Plus, they keep well for up to three weeks, so you can easily work ahead.
Chocolate Frangelico TrufflesChocolate Frangelico Truffles
These decadent truffles receive a double dose of hazelnut flavoring, in the liqueur and in the nut coating. Keep them in the freezer until just before serving.
Dark Chocolate CupcakesDark Chocolate Cupcakes
A simple, classic chocolate cupcake is hard to beat. These are moist, tender dark chocolate cakes topped with smooth, creamy dark chocolate frosting — sure to satisfy any chocoholic.
Rocky Road FudgeRocky Road Fudge
This delicious sweet treat known as rocky road fudge contains 3 key ingredients: chocolate chips, marshmallows and chopped nuts. It’s great to make with kids — get the whole family involved!
Strawberry Jam Sandwich CookiesStrawberry Jam Sandwich Cookies
Here, delicate, butter-rich cookies sandwich strawberry jam for a delectable gift. Make them extra festive by cutting the cookies into heart shapes and filling them with red and pink preserves.
Chocolate-Dipped Coconut MacaroonsChocolate-Dipped Coconut Macaroons
These chewy coconut stacks are great make-ahead morsels, as they keep well for several days. Dipping them into dark chocolate only makes them more delicious.
Bourbon BallsBourbon Balls
These bite-sized treats are flavored with bourbon and pecans for a Southern twist. Make them for a Valentine’s Day party — they’ll go fast!
Chocolate Crinkle CookiesChocolate Crinkle Cookies
These are some of our customers’ favorite cookies, with over 30 glowing reviews. They are cakey and ultra chocolate-y — perfect for just about any occasion.
French Chocolate MacaronsFrench Chocolate Macarons
These Parisian favorites feature crisp cookies bound by a creamy ganache filling. It’s Valentine’s Day; what better time to pretend you’re in the world’s most romantic city?
Posted on

5 Perfect Jam Cookies for the Holidays


When these jam thumbprints hit the oven, the nuts turn toasty and the gooey jam firm and chewy.

Strawberry Jam Sandwich Cookies

Strawberry Jam Sandwich Cookies

For the prettiest-ever jam sandwich cookies, use a second, smaller cookie cutter to create a window in the top of each cookie before baking. This will allow the strawberry-red jam to show through.

Oatmeal Streusel Jam Bars

Oatmeal Streusel Jam Bar

These bars made from oats and filled with jam have plenty of texture thanks to the grains, and a sweet, tart filling for contrast.

Linzer Cookies

Linzer cookies

A holiday classic in Germany, Austria and Switzerland, linzer cookies are made by cutting a small circle of dough, covering it with jam, placing another circle of dough on top with a hole in the center, and dusting it with a shower of confectioner’s sugar. Raspberry jam is a classic filling.

Alice Medrich’s Buckwheat Linzer Cookies

Alice Medrich Buckwheat Linzer

Baking expert Alice Medrich likes to put a twist on the traditional linzer cookie by using rice, buckwheat, and oat flours.