Yield: Makes one 9-inch 4-layer cake, about 5 inches high
The second most popular dessert at Junior’s in New York City is their Famous Fresh Strawberry Shortcake, which they’ve been serving 20 years longer than they have their cheesecake—it was on their menu when they opened in 1950. Here we’ve given it a delicious twist—making it with three kinds of berries instead of one.
This recipe is excerpted from Junior’s Dessert Cookbook.
TIP: Don’t freeze this cake. It will not look pretty or hold up when defrosted. The fruits will lose their shape, their colors will bleed, and the whipped cream frosting will lose its design.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?