Strawberry shortcake from The Pie and Pastry Bible by Rose Levy Beranbaum

  • heavy cream
  • crème fraîche
  • gelatin
  • strawberries
  • store-cupboard ingredients
  • EYB Comments

    See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • anya_sf on June 22, 2022

    Good, straightforward strawberry shortcake recipe. Biscuits were wonderful. Recipe says to use 1/2 cup berries per person, which would leave some left over; I used all of them and was happy with the amount of berries. Slicing the berries would have made for neater assembly, plus might have exuded more juice. I only got a few tablespoons of juice (from 1/2 recipe), so I did not reduce it. I just used perfect whipped cream, but think one of the other variations (e.g., lemon curd cream) would make these extra special.

  • anya_sf on June 19, 2022

    Gelatin and creme fraiche are only needed for some of the optional fillings, not for the basic recipe.

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