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

‘Vulnerable Earth’ opens at the Tremaine Gallery

Tremaine Gallery exhibit ‘Vulnerable Earth’ explores climate change in the High Arctic.

Photo by Greg Lock

“Vulnerable Earth,” on view through June 14 at the Tremaine Gallery at Hotchkiss, brings together artists who have traveled to one of the most remote regions on Earth and returned with work shaped by first-hand experience of a fragile, rapidly shifting planet, inviting viewers to sit with the tension between awe and loss, beauty and vulnerability.

Curated by Greg Lock, director of the Photography, Film and Related Media program at The Hotchkiss School, the exhibition centers on participants in The Arctic Circle, an expeditionary residency that sends artists and scientists into the High Arctic aboard a research vessel twice a year. The result is a show documenting their lived experience and what it means to stand in a place where climate change is not theoretical but visible, immediate and accelerating.

Keep ReadingShow less
Beyond Hammertown: Joan Osofsky designs what comes next

Joan Osofsky and Sharon Marston

Provided

Joan Osofsky is closing the doors on Hammertown, one of the region’s most beloved home furnishings and lifestyle destinations, after 40 years, but she is not calling it an ending.

“I put my baby to bed,” she said, describing the decision with clarity and calm. “It felt like the right time.”

Keep ReadingShow less
A celebratory season of American classics and new works at Barrington Stage Company
Playwright Keelay Gipson’s “Estate Sale” will have its world premier this summer at Barrington Stage Company.
Provided

Amid the many cultural attractions in the region, the Barrington Stage Company in Pittsfield, Massachusetts, stands out for its award-winning productions and comprehensive educational and community-based programming. The theater’s 2026 season is one of its most ambitious; it includes two Pulitzer Prize-winning modern classics, one of the greatest theatrical farces ever written, and new works that speak directly to who we are right now as a society.

“Our 2026 season is a celebration of extraordinary storytelling in all its forms — timeless, uproarious and boldly new,” said Artistic Director Alan Paul. “This season features works that have shaped the American theater, as well as world premieres that reflect the company’s deep commitment to developing new voices and new stories. Together, these productions embody what BSC does best: entertain, challenge and connect our audiences through theater that feels both essential and alive.”

Keep ReadingShow less
google preferred source

Want more of our stories on Google? Click here to make us a Preferred Source.

Hotchkiss Film Festival celebrates 15th year of emerging filmmakers

Student festival directors Trey Ramirez (at the mic) and Leon Li introducing the Hotchkiss Film Festival.

Brian Gersten

The 15th annual Hotchkiss Film Festival took place Saturday, April 25, marking a milestone year for a student-driven event that continues to grow in ambition, reach and artistic scope. The festival was founded in 2012 by Hotchkiss alumnus and Emmy-nominated filmmaker Brian Ryu. Ryu served as a festival juror for this year’s installment, which showcased a selection of emerging filmmakers from around the region. The audience was treated to 17 films spanning drama, horror, comedy, documentary and experimental forms — each reflecting a distinct voice and perspective.

This year’s program was curated by student festival directors Trey Ramirez and Leon Li, working alongside faculty adviser Ann Villano. With more than 52 submissions received, the selection process was both rigorous and rewarding. The final lineup included six films from Hotchkiss students.

Keep ReadingShow less
Artist Maira Kalman curates ‘Shaker Outpost’ in Chatham

The Laundry Room, a painting by Maira Kalman from the exhibition “Shaker Outpost: Design, Commerce, and Culture” at the Shaker Museum’s pop-up space in Chatham.

Photo by Maira Kalman; Courtesy of the artist and Mary Ryan Gallery, New York

With “Shaker Outpost: Design, Commerce, and Culture,” opening May 2, the Shaker Museum in Chatham invites artist and writer Maira Kalman to pair her own new paintings with objects from the museum’s vast holdings, and, in the process, reintroduce the Shakers not as relic, but as a living argument for clarity, usefulness and grace.

Born in Tel Aviv, Maira Kalman is a New York–based artist and writer known for her illustrated books, wide-ranging collaborations and distinctive work spanning publishing, design and fine art.

Keep ReadingShow less

Ticking Tent spring market returns

Ticking Tent spring market returns

The Ticking Tent Spring Market returns to Spring Hill Vineyards in New Preston on May 2.

Jennifer Almquist

The Ticking Tent Spring Market returns to New Preston Saturday, May 2, bringing more than 60 antiques dealers, artisans and design brands to Spring Hill Vineyards for a one-day, brocante-style shopping event from 9 a.m. to 4 p.m.

Co-founders Christina Juarez and Benjamin Reynaert invite visitors to the outdoor market at 292 Bee Brook Road, where curated vendors will offer home goods, fashion, tabletop and collectible design. Guests can browse while enjoying Spring Hill Vineyards’ wines and seasonal fare.

Keep ReadingShow less
google preferred source

Want more of our stories on Google? Click here to make us a Preferred Source.

google preferred source

Want more of our stories on Google? Click here to make us a Preferred Source.