Strawberry Shortcake


Shortcake is a classic vehicle for strawberries, and it normally consists of a sweet biscuit, whipped cream, and macerated berries. We’ve taken some liberties with the name for this dessert, but we think it stays true to the concept. In this case, the cake is a simple sour cream cake. Rather than baking it in layers, we baked one thicker layer to make a “short” cake. A tall, fluffy cloud of whipped cream is piled on top, and berries rest atop it. Simple enough, but also very beautiful and delicious. 


We were a bit restrained with the berries for our photos, but you should really pile them on. Serving the cake with additional macerated berries on the side is recommended. Whatever you do, whip the cream and dress the cake right before serving to ensure that the whipped cream is lofty and unfettered by the juicy berries.


Strawberry "Short" Cake


8 to 10 servings


Preheat the oven to 375℉. Grease a 9-inch springform pan or a 9 x 2-inch cake pan. Line the bottom with parchment paper.

Whisk together in a medium bowl:

1¾ cups (220g) sifted cake flour

1¾ teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon salt

Beat in a large bowl or a stand mixer fitted with the paddle until creamy:

1 stick (4oz or 115g) unsalted butter, softened

Gradually add and beat until light, 3 to 5 minutes:

1 cup (200g) sugar

Beat in:

2 large eggs

1 teaspoon vanilla

Add the flour mixture to the butter mixture in 3 parts, alternating with:

1 cup (240g) sour cream or whole milk Greek yogurt

in 2 parts, beating until smooth. Scrape the batter into the pan, spreading it evenly.

Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool 10 minutes in the pan on a rack, then invert onto the rack and turn right side up to cool completely.


Place in a large bowl or a stand mixer fitted with the whisk:

2 cups (460g) heavy cream

1/4 cup sugar (50g) or powdered sugar (25g)

Pinch of salt

Beat with a hand mixer or stand mixer on medium speed until the cream is thick and can hold stiff peaks but is not at all grainy. Spread on top of the cooled cake. Top with:

1 quart strawberries, hulled and quartered

If desired, serve with more sliced strawberries that have been macerated in a little sugar.


A New Generation of JOY


In the nearly ninety years since Irma Rombauer self-published the first Joy of Cooking, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott. They developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores. Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.


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