Strawberries | Saveur

Strawberry Moonshine Julep

SAVEUR Editors — Mon, 18 Mar 2019 22:38:32 +0000

Photo: Murray Hall • Food Styling: Jason Schreiber

Moonshine, also known as white whiskey, replaces bourbon in this summery take on a mint julep. The crisp spirit finds a sweet-tart counterpoint in macerated ripe strawberries. Serve in a mason jar for the Kentucky Derby—or for an ideal afternoon tipple.

Makes: 1 cocktail

Time: 5 minutes

Ingredients

2 tsp. sugar
3 mint leaves, plus 1 sprig for garnish
2 large strawberries, hulled and cut into ¼-in. pieces
2 oz. moonshine or white whiskey
½ oz. fresh lemon juice

Instructions

In a cocktail shaker, stir together the sugar, mint leaves, and strawberries. Set aside to macerate for up to 10 minutes.
Add the moonshine and lemon juice to the shaker, fill with ice, and shake vigorously for 1 minute. Pour into a mason jar or other cocktail glass, add more ice as needed, and garnish with the mint sprig.

The post Strawberry Moonshine Julep appeared first on Saveur.

Strawberry Lemon Layer Cake

Christina Tosi — Mon, 18 Mar 2019 22:33:13 +0000

Matt Taylor-Gross

“I was a picky eater as a kid,” explains Milk Bar founder and general dessert ambassador Christina Tosi. “One of the only fresh-from-the-earth things I would eat was a bowl of strawberries with a little bit of sugar on top.” Her tastes have since expanded, but that love for strawberries has remained. At Milk Bar, known for its Milk Bar Pie, cake truffles, and all sorts of things that children’s dreams (and sugar highs) are made of, strawberries get special treatment, too; Tosi likes to pickle them, then add them to jam, frosting, or even boozy milkshakes. She makes this towering cake every spring and summer, when sweet, tiny Tristar strawberries are in season.

This dessert is not for the faint of heart, nor for lazy bakers or those born without a sweet tooth. To make it, you’ll need to prepare no fewer than six components, including vanilla cake, cheesecake, strawberry jam and frosting, lemon curd, and Milk Bar’s signature “milk crumbs”—sweet, crunchy, chocolatey bits that are scattered throughout the layers. This is by no means an everyday cake, but it’s a beautiful thing, worthy of your effort, and perfect for a special occasion.

Makes: 10–12

Time: 4 hours

Ingredients

For the pickled strawberry jam:

1 cup sugar
2 tsp. pectin
½ tsp. kosher salt
12 oz. strawberries, hulled
2 tsp. sherry vinegar
1½ tsp. white wine vinegar

For the lemon curd:

¼ cup plus 2 Tbsp. sugar
2 Tbsp. finely grated lemon zest
¼ cup plus 1 Tbsp. fresh lemon juice
3 large eggs
2¼ tsp. unflavored powdered gelatin
6 Tbsp. chilled unsalted butter, cut into ½-in. cubes
½ tsp. kosher salt

For the milk crumbs:

¼ cup all-purpose flour
2 Tbsp. cornstarch
2 Tbsp. sugar
½ tsp. kosher salt
¾ cup instant nonfat dry milk, divided
4 Tbsp. unsalted butter, melted
3 oz. white chocolate, melted

For the cheesecake:

½ tsp. cornstarch
½ tsp. kosher salt
2 Tbsp. whole milk
1 large egg
One 8-oz. package cream cheese, softened
¾ cup sugar

For the vanilla cake:

Nonstick spray, for greasing
1¼ cups sugar
8 Tbsp. unsalted butter, softened
¼ cup packed light brown sugar
3 large eggs
½ cup buttermilk
½ cup vegetable oil
1 Tbsp. vanilla extract
1½ cups cake flour
1 tsp. baking powder
1 tsp. kosher salt

For the frosting:

¼ tsp. kosher salt
⅛ tsp. citric acid
8 Tbsp. unsalted butter
¼ cup confectioners sugar

For assembly:

1½ tsp. fresh lemon juice, divided

Instructions

Make the pickled strawberry jam: In a small pot, stir together the sugar, pectin, and salt. In a blender, purée the strawberries, then scrape the mixture into the pot. Stir in the sherry vinegar and white wine vinegar. Bring to a boil over high heat, then turn the heat to medium-low and simmer, stirring occasionally, until the jam is thickened and glossy, about 10 minutes. Remove from the heat and set aside to cool completely. (The jam will keep in an airtight container in the fridge for up to 2 weeks.)
Make the lemon curd: In a blender, process the sugar and lemon zest and juice until the sugar dissolves, about 30 seconds. Add the eggs and blend on low until smooth and foamy, about 15 seconds. Scrape the curd into a small pot. Rinse and dry the blender.
Cook the curd over low heat, stirring occasionally, until thickened and starting to boil, about 8 minutes. Meanwhile, in a small bowl, stir together the gelatin and 2 tablespoons of cold water and set aside to soften for 5 minutes.
Pour the curd into the blender. Add the softened gelatin, butter, and salt and purée. Strain the curd through a fine-mesh strainer into a bowl, cover, and refrigerate until completely chilled, at least 1 hour. (The curd will keep in an airtight container in the fridge for up to 1 week.)
Make the milk crumbs: Position a rack in the center of the oven and preheat to 250°F. In a medium bowl, whisk together the flour, cornstarch, sugar, salt, and ½ cup of the dry milk. Using a silicone spatula, stir in the butter until the mixture forms small clusters. Spread the crumbs on a parchment-lined baking sheet and bake until dried and sandy, about 20 minutes. Transfer the crumbs to a rack and set aside to cool completely.
Transfer the crumbs to a medium bowl, breaking apart any that are larger than ½ inch in diameter, and toss with the remaining dry milk until evenly coated. Pour the white chocolate over the crumbs and toss with the spatula until evenly coated. Set aside, tossing every 5 minutes, until the chocolate is cooled completely and no longer sticky. (The crumbs will keep in an airtight container in the fridge for up to 1 week.)
Make the cheesecake: Position a rack in the center of the oven and preheat to 300°F. Line a 6-inch round cake pan with parchment. In a small bowl, whisk together the cornstarch and salt, then stir in the milk and egg until smooth. Set aside.
In a medium bowl, use a hand mixer on medium speed to beat the cream cheese until smooth and fluffy, about 2 minutes. Add the sugar and continue beating until fluffy, about 2 minutes more. Add the cornstarch slurry and beat until smooth and loose, about 3 minutes.
Scrape the batter into the prepared pan and bake until set at the edges but still loose in the center and not browned, about 20 minutes. Transfer the pan to a rack and set aside to cool completely. (The cheesecake will keep covered in the fridge for up to 1 week.)
Make the vanilla cake: Position a rack in the center of the oven and preheat to 350°F. Line an 8- by 12-inch baking sheet with parchment and grease with nonstick spray. In a stand mixer fitted with the paddle attachment, beat the sugar, butter, and brown sugar on medium-high until light and fluffy, about 3 minutes. Scrape down the sides of the bowl, add the eggs, and continue beating on medium-high until incorporated, about 3 minutes more. Turn the mixer speed to low and slowly drizzle in the buttermilk, oil, and vanilla. Turn the speed to medium-high and beat until the batter doubles in volume and turns white, about 6 minutes.
Turn the mixer speed to low, add the cake flour, baking powder, and salt and mix until just combined. Scrape the batter into the prepared baking sheet and smooth the top. Bake until a toothpick inserted into the center comes out clean, 28–30 minutes. Transfer the baking sheet to a rack and set aside to cool completely. (The cake will keep in the baking sheet, wrapped in plastic, in the fridge for up to 5 days.)
Make the frosting: In a small bowl, stir together the salt, citric acid, and ¼ cup plus 1 tablespoon of the pickled strawberry jam. In a stand mixer fitted with the paddle attachment, beat the butter and confectioners sugar on medium-high until pale and fluffy, about 3 minutes. Turn the speed to low, slowly pour in the jam mixture, and beat until smooth and fluffy, about 1 minute.
Assemble the cake: Unmold the vanilla cake and place on a cutting board. Using a 6-inch springform cake pan ring, cut out 2 full rounds from the cake. Wash and dry the ring, then place it in the center of a parchment-lined baking sheet. Fit a 32-inch-long sheet of parchment inside the ring to line it and secure it closed with clear tape (the parchment should stand 12 inches tall).
Break apart the cake scraps and place them inside the ring to completely cover the bottom, pressing to flatten them into an even layer. Using a pastry brush, brush ¾ teaspoon of the lemon juice over the cake layer, then spread half of the remaining pickled strawberry jam over the cake. Sprinkle with one-third of the milk crumbs and press them into the jam to secure.
In a large bowl, whisk the cheesecake with the lemon curd until completely smooth. Spoon half of the lemon cheesecake over the milk crumbs and smooth the top. Place one of the full cake layers over the cheesecake layer and press gently to level. Brush the cake with the remaining ¾ teaspoon of lemon juice, then repeat layering with the remaining pickled strawberry jam, half of the remaining milk crumbs, and the remaining lemon cheesecake, smoothing the top.
Place the remaining cake layer on top and press gently to level. Spread the frosting over the cake layer and smooth the top. Sprinkle with the remaining milk crumbs. Freeze the assembled cake for at least 12 hours to set the layers. Store the cake in the freezer until ready to serve, up to 2 weeks.
Remove the springform ring from the cake and peel off and discard the parchment. Transfer the cake to a serving plate or cake stand. Set the cake aside to defrost for at least 3 hours before slicing and serving.

The post Strawberry Lemon Layer Cake appeared first on Saveur.

Coeur à la Crème With Caramelized Strawberries

Wes Martin — Mon, 18 Mar 2019 22:40:40 +0000

Photo: Murray Hall • Food Styling: Thu Buser

The classic French heart-shaped dessert coeur à la crème, which literally translates to “heart of cream,” makes a festive end for a Valentine’s Day dinner or a refreshing dessert on a hot summer day. A perforated porcelain coeur à la crème mold is traditionally used to form the heart, though a fine-mesh strainer works well as a substitute (without the heart shape). Either way, the result is incredibly rich, smooth, and delicious.

Makes: 4–6

Time: 30 minutes

Ingredients

For the coeur à la crème:

6 oz. fresh goat cheese
4 oz. cream cheese, softened
⅓ cup honey
¾ cup heavy cream
1 Tbsp. confectioners sugar

For the caramelized strawberries:

½ cup sugar
1 Tbsp. light corn syrup
½ cup red wine, preferably pinot noir or zinfandel
3 cloves
2 black peppercorns
One 2-in. cinnamon stick
½ vanilla bean, split lengthwise, seeds scraped and pod reserved
3 cups strawberries (about 1½ pints), hulled and halved lengthwise

Instructions

Make the coeur à la crème: Soak two 12-inch squares of cheesecloth in cold water and squeeze dry. Place two 4-inch heart-shaped coeur à la crème molds into a baking dish, or place a fine-mesh strainer over a bowl. Line the molds or strainer with the cheesecloth, allowing the corners to drape over the side. Set aside.
To a medium bowl, add the goat cheese, cream cheese, and honey. Using a whisk or hand mixer, whisk together until very smooth. In a second medium bowl, whisk together the cream and confectioners sugar until soft peaks form. Using a silicone spatula, gently fold the cream into the cheese mixture until evenly combined. Spoon the mixture into the prepared molds or strainer and fold the corners of the cheesecloth over the top. Refrigerate, allowing the mixture to drain, for at least 8 hours, or up to 24.
Make the caramelized strawberries: In a large skillet over medium-high heat, stir together the sugar, corn syrup, and ¼ cup of water. Cook, swirling the skillet occasionally, until the syrup is light golden, about 4 minutes. Remove the skillet from the heat and add the wine, cloves, peppercorns, cinnamon, and vanilla seeds and pod. Return the skillet to medium-high heat and cook, stirring constantly, until the sugar is completely dissolved, about 3 minutes. Add the strawberries, turn the heat to medium-low, and simmer, stirring gently occasionally, until softened, about 5 minutes. Remove from the heat and set aside to cool to room temperature.
To serve, fold back the cheesecloth corners and invert the coeur à la crèmes onto a platter. Remove the molds or strainer and cheesecloth. Arrange the strawberries and sauce around the rim of the platter.

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Grand Marnier Strawberry Sundaes

Anna Watson Carl — Mon, 18 Mar 2019 22:21:42 +0000

Photo: Belle Morizio • Food Styling: Victoria Granof • Prop Styling: Dayna Seman

Very little needs to be done with summer fruit to make it extraordinary, but as your farmstand strawberries start to soften, a quick dip in citrus liqueur and sugar is a perfect second act. Boozy, macerated berries top vanilla ice cream in these simple sundaes from Anna Watson Carl of The Yellow Table blog.

Makes: 4–6

Time: 1 hour 5 minutes

Ingredients

1 lb. fresh strawberries, hulled and quartered
¼ cup Grand Marnier
¼ cup fresh orange juice
¼ cup turbinado sugar
2 tsp. finely grated orange zest
Vanilla ice cream, for serving

Instructions

In a large bowl, stir together the strawberries, Grand Marnier, orange juice, sugar, and orange zest. Set aside to rest at room temperature for 1 hour. Serve with vanilla ice cream.

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Strawberry Risotto

SAVEUR Editors — Mon, 18 Mar 2019 22:43:25 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen

This unusual, pastel-pink strawberry risotto recipe is a great way to use up those out-of-season (or past-their-prime) berries kicking around your fruit drawer. The dish was a popular menu item at Italian restaurants in the 80s—and we’re all for its comeback.

Featured in “Can This Berry Be Saved?” by Warren Schultz.

Makes: 4

Time: 35 minutes

Ingredients

3 cups chicken stock, preferably homemade
1 cup strawberries, washed and hulled
2 Tbsp. unsalted butter
1 cup arborio rice
¼ cup dry white wine
¾ cup freshly grated Parmigiano-Reggiano
Kosher salt and freshly ground black pepper

Instructions

In a small pot, bring the stock to a boil, then add the berries and boil for 30 seconds. Using a slotted spoon, transfer to a food processor or blender and purée; set aside. Turn off the heat.
To a large pot set over medium-low heat, add the butter. When it’s melted, add the rice and cook, stirring frequently, until lightly toasted, about 2 minutes. Add the wine and cook until absorbed, about 4 minutes. Add ½ cup of the reserved stock and cook until absorbed, then continue with the remaining stock. (The total cook time should be about 25 minutes.)
Remove from the heat and stir in the purée and Parmigiano, then season with salt and black pepper to taste and serve immediately.

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Strawberry-Lillet Crush

Michellina Jones — Mon, 18 Mar 2019 22:50:28 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

Muddled strawberries, fresh mint, and Lillet star in this refreshing, lightly sweet cocktail recipe, which former digital producer Michellina Jones considers the perfect drink for a muggy late summer day. She prefers using a navy strength gin (which has a minimum of 57.1% ABV) with a balanced, restrained flavor profile that won’t overwhelm the other ingredients, while ensuring the boozy flavor doesn’t get lost. Lillet refers to Bordeaux wine that’s been infused with aromatics and spices; the Blanc variety of the aperitif offers citrusy, floral notes with a dry finish. Here, the quintessential summer beverage, with its delicate sweetness, plays well with the gin and berries. Make your own syrup at home with our simple syrup recipe.

Makes: 1

Time: 5 minutes

Ingredients

6 mint leaves
3 strawberries, hulled, plus more for garnish
½ oz. simple syrup
2 oz. any navy strength gin, such as Plymouth
1 oz. Lillet Blanc
Crushed ice, for serving

Instructions

In a cocktail shaker, lightly muddle the mint, strawberries, and simple syrup.
Fill a glass with crushed ice. To the shaker, add the gin, Lillet Blanc, and enough ice cubes to fill it about halfway. Shake well, strain into the glass, garnish with strawberries, and serve immediately.

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16 Strawberry Recipes to Sweeten Your Spring and Summer

Benjamin Kemper — Mon, 18 Mar 2019 22:33:37 +0000

Photography by Christina Holmes

Good strawberries—you know, those crimson, thimble-size gems currently perfuming the air at farm stands—are as ephemeral as spring itself. They can turn to mush in hours, a problem we often solve by tossing them back like popcorn while mosying home from the market. Cooks with more restraint, however, should keep strawberries fresh by storing them in the fridge, spread in a single layer on a paper towel in an airtight container.

Strawberries make some of the world’s most heavenly sweets, from cool berry tarts to pretty pink cocktails and crowd-pleasing strawberry shortcakes. Rhubarb may be the strawberry’s most ubiquitous bedfellow, but the berry’s heady aromas play wonderfully with citrus, acid, booze, spices, and—yes—salt, as proven by dishes like strawberry-goat cheese hand pies and crackly strawberry focaccia. A dollop of dairy (mascarpone, yogurt, ice cream, what have you) turns them into something altogether ambrosial, as anyone who’s tucked into a bowl of fresh strawberries and cream can attest.

But we have a bone to pick with supermarket strawberries. While useful in a pinch for decorating desserts, they can be watery and tough. That’s because they’re a Chilean American hybrid bred for looks and durability as opposed to flavor. They pale in comparison to our favorite Tristars and Lilliputian fraises des bois, which you’re more likely to encounter at the farmers market—all the more reason to seek out (and, sigh, splurge on) the real deal during the berries’ fleeting season. With these recipes in your back pocket, you’ll be off to a running start.

Strawberry Bread

Swirled with jam and and divoted with whole cooked strawberries, this snacking cake is a brunch knockout. Get the recipe >

Grand Marnier Strawberry Sundaes

Photography by Belle Morizio; Food Styling by Victoria Granof; Prop Styling by Dayna Seman

Strawberry milkshakes get the adult treatment in this boozy, orange-scented beverage that doubles as dessert. Get the recipe >

Strawberry Rhubarb Pâte de Fruit

Photography by Belle Morizio

These fragrant jelly candies call for a bounty of fresh fruit—which means they’re healthy, right? Right? Get the recipe >

Strawberry Shortcake for a Crowd

Photography by Belle Morizio; Food Styling By Jessie YuChen; Prop Styling By Kim Gray

Baking a single oversize biscuit instead of laboring over individual ones makes for a marvelously over-the-top presentation of the classic American dessert. Because our favorite strawberry shortcake recipe hinges on peak-season berries, it’s best to hit up your local farm stand for Tristar and other heirloom strawberries (alternatively, fancy-schmancy Oishii berries are sweet all year round). Get the recipe >

Strawberry Rhubarb Hand Pies

SAVEUR Editors

It’s two sticky thumbs up to these flaky, fork-crimped beauties perfect for picnicking and potlucks. Get the recipe >

Almond Cheesecake with Macerated Strawberries and Mint

Photography by Paola + Murray; Food Styling by Rebecca Jurkevich; Prop Styling by Sophie Strangio

Swirled with jam and and divoted with whole cooked strawberries, this snacking cake is a brunch knockout. Get the recipe >

Strawberry Focaccia with Maple-Balsamic Onions

Photography by Thomas Payne

This sweet-and-salty focaccia that comes together with minimal effort is a welcome springtime twist on the original. Get the recipe >

Strawberry Spritz

Hayden Stinebaugh

Thickened with coconut milk and pepped up with fresh lime juice, the strawberry spritz created at Detroit’s Candy Bar drinks like a tropical vacation. Get the recipe >

Strawberry Ice Cream

It turns out that the secret to great strawberry ice cream is—you guessed it—sweet, overripe farmers-market berries. Get the recipe >

Strawberry-Beet Sorbet

Photography by Ted + Chelsea Cavanaugh

Vibrant fuschia orbs of tart yet earthy sorbet are a refreshing finale to any summer cookout. Get the recipe >

Strawberry Rhubarb Cheesecake

Photography by Christina Holmes

Inspire oohs and aahs with this luxurious strawberry-topped cheesecake spread with smoky, tangy charred rhubarb jam. Get the recipe >

Goat Cheese and Strawberry Breakfast Tarts

This recipe goes out to all the readers who can’t think of a better bagel topping than cream cheese and jam. Get the recipe >

Pavlova

Photography by Dave Lieberman

A crackly crown of meringue brimming with colorful berries is the kind of fresh, light dessert we crave when temperatures soar. Get the recipe >

Strawberry Rhubarb Yogurt Pops

Cool off with these homemade pink popsicles that are a hit with kids and adults alike. Get the recipe >

Strawberry Jam

Photography by Murray Hall; Food Styling by Jessie YuChen

Preserve the summery flavor of fresh berries with this simple preparation. Get the recipe >

Strawberries with Wine

Photo: Murray Hall • Food Styling: Jessie YuChen

This bright, citrusy dessert from chef José Andrés makes the perfect nightcap to wind down an evening of grilling. Get the recipe >

The post 16 Strawberry Recipes to Sweeten Your Spring and Summer appeared first on Saveur.

Strawberries With Wine

José Andrés — Mon, 18 Mar 2019 22:29:15 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen

This strawberries with wine recipe from chef José Andrés makes the perfect end to an evening of grilling. Red wine is reduced with spices and bright citrus zest, then drizzled over fresh strawberries, ice cream, and grilled bread to make this simple, delicious dessert.

Featured in, “Menu: Chef José Andrés’ Fourth of July.”

Makes: 4

Time: 40 minutes

Ingredients

2 cups red wine
¹⁄₄ cup sugar
1 bay leaf
1 cinnamon stick
Finely grated zest of 1 lemon
Finely grated zest of 1 orange
Freshly ground black pepper
4 (¾-in. thick) slices white country bread
¹⁄₄ cup olive oil
1 pint strawberries, hulled and halved
Vanilla ice cream, for serving
Mint leaves, for garnish

Instructions

In a medium saucepan, stir together the wine, sugar, bay leaf, cinnamon, lemon zest, orange zest, and black pepper. Bring to a boil over high heat, then turn the heat to medium-low and simmer until reduced to approximately ⅓ cup, about 30 minutes. Set a fine sieve over a medium bowl and pour in the sauce; keep warm.
Light a grill. Brush the bread with the olive oil and place on the grates; grill, turning once, until charred on both sides, 5 to 7 minutes.
To serve, divide the toast among 4 plates and top each with a scoop of ice cream and some of the strawberries. Drizzle the wine syrup over the berries, and garnish with mint. Serve immediately.

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Strawberry Jam

SAVEUR Editors — Mon, 18 Mar 2019 22:21:16 +0000

Photography by Murray Hall; Food Styling by Jessie YuChen

Preserve the flavor of fresh berries with this strawberry jam recipe—perfect for spreading on toast, stuffing into breakfast tarts, and swirling into summery desserts.

Makes: makes 2 pints

Ingredients

5 cups fresh strawberries, washed and hulled
4 cups sugar
1 (1.75 oz.) box pectin

Instructions

In a large bowl, use a potato masher to lightly crush the strawberries. Stir in the sugar and set aside to macerate for 30 minutes.
To a small pot set over high heat, bring the pectin and ¾ cup of water to a boil. Boil, stirring continuously, until it thickly coats the back of a spoon, about 1 minute. Pour into the bowl with the strawberries and stir until the sugar is dissolved.
Into sterilized jars, pour the jam to reach ½ inch below the rims. Seal with lids and set aside to set, 6–10 hours. (The jam will keep, refrigerated, for up to 3 weeks after opening.)

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Strawberry Rhubarb Pâte de Fruit

SAVEUR Editors — Mon, 18 Mar 2019 22:20:31 +0000

Photography by Belle Morizio

Instead of coating his pâte de fruit with plain white sugar, Bay Area pastry chef William Werner flavors Demerara sugar with Clément Créole Shrubb, a liqueur made of aged and white rhum agricole and bitter orange peels.

Featured in: “Our Best Strawberry Recipes Let the Fruit Shine Like Never Before.”

Makes: 16–18

Time: 5 hours 30 minutes

Ingredients

¾ cups raw sugar, such as demerara or turbinado
1 vanilla bean, split lengthwise, seeds scraped and pod reserved
1 oz. Clément Créole Shrubb or Cointreau
3 cups sugar, divided
2 Tbsp. plus 1½ tsp. pectin
Vegetable oil, for greasing
12 oz. rhubarb (2 medium stalks), cleaned and coarsely chopped
1 Tbsp. plus 1½ tsp. light corn syrup
7 oz. strawberries, hulled
1 Tbsp. fresh lemon juice

Instructions

Position a rack in the center of the oven and preheat to 200°F. In a small bowl, rub the vanilla seeds into the raw sugar until incorporated. Pour in the Shrubb and stir to combine. Using a silicone spatula, spread the sugar mixture in an even layer on a parchment-lined baking sheet. Bake with the oven door slightly ajar until dried, about 30 minutes. Remove from the oven, and when cool enough to handle, use your hands to crumble; set aside.
Oil an 8-by-8-inch baking pan and line with parchment. In a small bowl, whisk together the pectin and ¼ cup of the sugar; set aside.
To a medium pot set over medium-high heat, add the vanilla pod, rhubarb, and 1 cup of the sugar and cook until the rhubarb is soft, 8–10 minutes; set aside to cool, about 45 minutes.
Discard the vanilla pod and transfer the rhubarb mixture to a blender (do not clean the pot). Add the corn syrup and strawberries and purée, then pour back into the pot and turn the heat to high. When the liquid boils, whisk in the pectin mixture and cook, stirring continuously, until dissolved, 1–2 minutes. Whisk in 1 cup of the sugar and cook, stirring continuously, until dissolved, 1–2 minutes more. Repeat with the remaining sugar, then continue cooking until the mixture has thickened and a thermometer reads 175°F, about 5 minutes more. Stir in the lemon juice, then pour into the prepared pan. Let stand at room temperature until set, about 4 hours.
To serve, cut the pâte de fruit into 1-inch squares and sprinkle with the reserved Shrubb sugar. (Pâte de fruit will keep in an airtight container at room temperature for up to 1 month.)

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Strawberry Shortcake for a Crowd

SAVEUR Editors — Mon, 18 Mar 2019 22:29:48 +0000

Photography by Belle Morizio; Food Styling By Jessie YuChen; Prop Styling By Kim Gray

Baking a single oversize biscuit instead of laboring over individual ones makes for a marvelously over-the-top presentation of the classic American dessert. Because this strawberry shortcake recipe hinges on peak-season berries, it’s best to hit up your local farm stand for Tristar and other heirloom strawberries (alternatively, fancy-schmancy Oishii berries are sweet year round). The recipe can be doubled with success; simply make two biscuits, not one extra-large one.

Makes: 4

Time: 1 hour 10 minutes

Ingredients

3 cups strawberries, washed, hulled, and halved lengthwise
¼ cup plus 2 Tbsp. sugar, divided
1½ cups all-purpose flour
2 tsp. baking powder
1 tsp. fine salt
6 Tbsp. unsalted butter, cubed, divided
¾ cup whole or two percent milk
1 cup cold heavy cream
3 Tbsp. confectioners sugar
1 tsp. vanilla extract

Instructions

In a bowl, toss the strawberries with 5 tablespoons of the sugar and set aside to macerate for 30 minutes.
Position a rack in the center of the oven and preheat to 400°F. Into a large bowl, sift the flour, baking powder, salt, and remaining sugar and whisk gently to combine. Scatter 4 tablespoons of the butter on top, then use a pastry blender or your fingers to work it into the flour mixture until it looks like coarse crumbs. Stir in the milk. Turn the dough out onto a floured surface, then shape it into a large biscuit 6 inches in diameter and 1 inch thick. Transfer to a parchment-lined baking sheet.
Bake until just golden, about 25 minutes. When cool enough to handle, use a sharp knife to slice it horizontally in half, then transfer to a platter and spread the cut sides evenly with the remaining butter.
Using a handheld or stand mixer on high speed, whip the cream until soft peaks form. With the mixer running, slowly add the confectioners sugar and vanilla, then continue to beat to nearly stiff peaks.
Assemble the shortcake: Spoon the strawberries and their juices atop the bottom half of the biscuit, then cover with the whipped cream and top with the other half of the biscuit. Serve immediately in wedges.

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