Classic/Classic Update: Strawberry Shortcake - FineCooking.com

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Classic/Classic Update: Strawberry Shortcake

Karen Barker's timeless summer dessert, strawberry shortcake, faces off against a modern makeover by Christina Tosi. They're both amazing. Which will you choose?

Video: Watch our Homegrown/Homemade team make Karen Barker's Classic Strawberry Shortcake.

 

The classic
Karen Barker is the award-winning pastry chef and co-owner of Magnolia Grill in Durham, North Carolina. The author of Sweet Stuff: Karen Barker’s American Desserts, she’s an expert in classic American baking. Her ultimate recipe for strawberry shortcake combines tender buttermilk biscuits with macerated strawberries and clouds of soft, sweet whipped cream.

Classic Strawberry Shortcake
The Classic: Strawberry Shortcake



The update
New York pastry chef Christina Tosi, co-owner of Momofuku Milk Bar, turns the classic dessert 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.


Strawberries and Corn-Cream Layer Cake with White Chocolate Cap’n Crunch Crumbs
The Update: Strawberries and Corn-Cream Layer cake with White Chocolate Cap’n Crunch Crumbs



Recipes by Karen Barker and Christina Tosi
from Fine Cooking #111, pp. 82-87

Photos: Scott Phillips

posted in: Blogs, dessert, summer, classic/classic update, Strawberry Shortcake
Comments (2)

drucrow writes: For my money, the Strawberry-Mint Shortcakes recipe featured several years ago in Fine Cooking was the pinnacle of this dessert. The mint flavor is fantastic with the strawberries and the shortbread is very thin and not as "cakey" as the traditional recipe often is.
Of course, you can't go to far wrong with any dessert featuring strawberries. Posted: 4:39 pm on May 18th

monelle writes: I don't think Momofuku's strawberry shortcake is amazing - I think it verges on the ridiculous but the most of their recipes do. If I were still living in Manhattan that would definitely be on establishment I would not patronize - to me they seem off the wall in a big way but, then again, there are a lot of people willing to spend their money there at least once. Posted: 7:02 pm on May 5th

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