A dish from James Beard
Beard's American shortcake: a tender biscuit split and filled with macerated berries and softly whipped cream.
Serves 6
By James Beard
For Beard, shortcake was a biscuit, not a sponge cake, and the berries had to sit with sugar until they made their own syrup. His American Cookery gives the plain version, which is the best one.
Produce
Dairy & Eggs
Pantry / Durable
Spices & Seasoning
Other
Hull and slice the strawberries, toss them with sugar, and let them stand at room temperature until glossy and syrupy.
Whisk the flour, baking powder, sugar, and salt, then cut in the cold butter until the mixture looks like coarse meal.
Stir in the milk just until the dough holds together, pat it out, and cut rounds. Bake at 450°F for 12 to 15 minutes, until risen and golden.
Whip the cream to soft peaks. Split the warm biscuits, spoon over the berries and their syrup, and top generously with cream.
Adapted from James Beard's American Cookery. View a published recipe at NYT Cooking (opens in a new tab)
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