A Shortcut To Strawberry Shortcake

A Shortcut To Strawberry Shortcake
A good strawberry shortcake doesn’t have to be fussy; you can make one quickly with a simple homemade jam, ladyfingers and whipped cream from the can. 
Photo by Cynthia Hochswender

Sweet red strawberries from California have been at grocery stores for weeks now, and soon we will begin to see the smaller, tarter local berries.

Even though strawberry is my favorite jam flavor, I rarely make it. But this year I figured out a berry preserve “cheat” that is delicious even if it’s not perfect.

A really good strawberry preserve is thick and sweet. That’s what you’ll get if you use raspberries for this recipe.

If you use strawberries, you’ll get more of a gel than a jam — which in fact makes a perfect filling for strawberry shortcake, the kind you make with golden cake or with the delicate little ladyfingers that you can find in the produce departments at most groceries at this time of year.

This is more of a technique than it is a recipe; the quantities will vary. I find that I never finish an entire box of strawberries before the berries begin to soften. That makes them less fun to nibble on but once they’re ultra ripe it’s the perfect time to preserve them.

This jam takes literally about 10 minutes to make. And the little shortcakes take another five. If you make a lot of strawberry jam, then spread it over the flat side of one golden cake. Cover the jam with whipped cream (the stuff from the can is fine!). Cover with the other cake (most cake mixes give you two cakes).

For a smaller amount, do the same thing with ladyfingers instead of cake.

One of the nice things with this jam is that you don’t need much sugar to make it “jam.” I’ve made this recipe with a half cup of sugar and it tastes splendid.

 

Ten-minute berry jam

4 cups of berries, fresh lemon juice, up to 2 cups of sugar, 1 pack of powdered gelatin (I used Knox; if you prefer a vegetarian option you can use Japanese agar agar, which is made from seaweed)

 

Pour a half cup of warm water on a small plate. Sprinkle the gelatin evenly over it. Set aside.

Put the berries in a small non-metallic pot with the sugar and a few squeezes of lemon juice. Bring to a gentle simmer and continue to cook for about 5 minutes, while the gelatin “gels” with the water.

Remove the berries from the stove and gently slide the gelatin into the pot and gently mix them together.

Put in a jar or bowl, cover and leave in the refrigerator overnight, trying your best not to move or shake it.

Latest News

Norfolk Pub to close as uncertainty surrounds Royal Arcanum’s future

The Norfolk Pub, the town’s only restaurant and bar, will close at the end of the month, prompting concern among residents about the future of the Royal Arcanum building.

By Alec Linden

NORFOLK — The Norfolk Pub, the town’s only restaurant and bar, will close at the end of the month after 17 years in business, as uncertainty continues to surround the future of the Royal Arcanum, the hulking downtown building that housed the longtime institution.

On Wednesday, Jan. 7, the restaurant posted a notice on its doorway advising patrons that only cash will be accepted as “we prepare to close at month’s end.” The news has renewed speculation about what’s next for the Royal Arcanum, a Norfolk landmark that sold Sept. 8, 2025, for $1.4 million to American Folk & Heritage LLC, an entity associated with the prominent New York fashion brand Bode.

Keep ReadingShow less
Sharon Hospital marks first babies of 2026

Bryan Monge Orellana and Janneth Maribel Panjon Guallpa of Amenia are the parents of Ethan Nicolas Monge Panjon, Sharon Hospital’s first baby of 2026.

Photo provided

SHARON — Sharon Hospital welcomed its first births of the year on Wednesday, Jan. 7.

At 12:53 a.m., Ethan Nicolas Monge Panjon was born to Janneth Maribel Panjon Guallpa and Bryan Monge Orellana of Amenia. He weighed 5 pounds, 10 ounces and measured 20.25 inches long.

Keep ReadingShow less
Northern Dutchess Paramedic remains in service amid changes at Sharon Hospital

Area ambulance squad members and several first selectmen attend a Jan. 5 meeting hosted by Nuvance/Northwell to discuss emergency service providers.

By Ruth Epstein

FALLS VILLAGE Paramedic coverage in the Northwest Corner is continuing despite concerns raised last month after Sharon Hospital announced it would not renew its long-standing sponsorship agreement with Northern Dutchess Paramedic.

Northern Dutchess Paramedic (NDP), which has provided advanced life support services in the region for decades, is still responding to calls and will now operate alongside a hospital-based paramedic service being developed by Sharon Hospital, officials said at a public meeting Monday, Jan. 5, at the Falls Village Emergency Services Center.

Keep ReadingShow less
Austin Howard Barney

SHARON — Austin Howard Barney — known simply as “Barney” to many, of Sharon, age 87, died on Dec. 23, after his heroic battle with the black breath, hanahaki disease, cooties, simian flu and feline leukemia finally came to an end.

Austin was born on July 26, 1938, son of Sylvester and Iva Barney.

Keep ReadingShow less