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

State intervenes in sale of Torrington Transfer Station

The entrance to Torrington Transfer Station.

Photo by Jennifer Almquist

TORRINGTON — Municipalities holding out for a public solid waste solution in the Northwest Corner have new hope.

An amendment to House Bill No. 7287, known as the Implementor Bill, signed by Governor Ned Lamont, has put the $3.25 million sale of the Torrington Transfer Station to USA Waste & Recycling on hold.

Keep ReadingShow less
Juneteenth and Mumbet’s legacy
Sheffield resident, singer Wanda Houston will play Mumbet in "1781" on June 19 at 7 p.m. at The Center on Main, Falls Village.
Jeffery Serratt

In August of 1781, after spending thirty years as an enslaved woman in the household of Colonel John Ashley in Sheffield, Massachusetts, Elizabeth Freeman, also known as Mumbet, was the first enslaved person to sue for her freedom in court. At the time of her trial there were 5,000 enslaved people in the state. MumBet’s legal victory set a precedent for the abolition of slavery in Massachusetts in 1790, the first in the nation. She took the name Elizabeth Freeman.

Local playwrights Lonnie Carter and Linda Rossi will tell her story in a staged reading of “1781” to celebrate Juneteenth, ay 7 p.m. at The Center on Main in Falls Village, Connecticut.Singer Wanda Houston will play MumBet, joined by actors Chantell McCulloch, Tarik Shah, Kim Canning, Sherie Berk, Howard Platt, Gloria Parker and Ruby Cameron Miller. Musical composer Donald Sosin added, “MumBet is an American hero whose story deserves to be known much more widely.”

Keep ReadingShow less
A sweet collaboration with students in Torrington

The new mural painted by students at Saint John Paul The Great Academy in Torrington, Connecticut.

Photo by Kristy Barto, owner of The Nutmeg Fudge Company

Thanks to a unique collaboration between The Nutmeg Fudge Company, local artist Gerald Incandela, and Saint John Paul The Great Academy in Torrington, Connecticut a mural — designed and painted entirely by students — now graces the interior of the fudge company.

The Nutmeg Fudge Company owner Kristy Barto was looking to brighten her party space with a mural that celebrated both old and new Torrington. She worked with school board member Susan Cook and Incandela to reach out to the Academy’s art teacher, Rachael Martinelli.

Keep ReadingShow less