Thank you!
Your support is sustaining the future of local news in our communities.

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

Sam Lardner returns to the Northwest Corner for Vecinos Seguros 2 benefit

Sam Lardner and Barcelona will play a benefit for Vecinos Seguros 2 at Salisbury Congregational Church on Friday, July 24.

Virgo Martinez

On Friday, July 24, musician and educator Sam Lardner and his band, Barcelona, will take the stage at Salisbury Congregational Church for a benefit concert supporting Vecinos Seguros 2, an all-volunteer organization that provides emergency assistance and rapid-response support to immigrant families in Northwest Connecticut affected by U.S. Immigration and Customs Enforcement activity.

Lardner, who attended and later taught at The Hotchkiss School in Lakeville before moving to Spain in 1997, still considers the Northwest Corner his home in the United States. “It’s such a special place,” he said.

Keep ReadingShow less
Karina Powers and the power of tradition

Karina Powers teaches traditional dances from Mexico in Millbrook.

Lucia Iandolo
This is an art and the arts unite nations.
—Karina Powers

Karina Powers began dancing at 4 years old. A professional dancer, singer, performer and Mexican folklore dance professor from Baja California, Mexico, she is the youngest of three sisters who were all involved in the arts. Powers now teaches traditional Mexican dances to adults through her company, Compañía De Danza Folklórica Regional Mexicana, in Millbrook. She said she has a strong passion for the history and art that exist within the dances she teaches, and she hopes to instill that passion in her students.

“Many of them have never danced this type of dance,” said Powers. “They’re from Mexico, but they came to the United States at a young age to work. They have that dream to learn, and now they have this opportunity.”

Keep ReadingShow less
google preferred source

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

Across generations at Litchfield Jazz Festival

Bucky Pizzarelli and Brandon Goldberg at the Litchfield Jazz Festival in 2017.

Lindsey Victoria Photography

The Litchfield Jazz Festival opens its 2026 season on Friday, July 24, at the Frederick Gunn School in Washington, Connecticut. The evening will feature a gala and a concert led by saxophonist Don Braden featuring the Litchfield Jazz Fest Dectet.

The festival began in 1996 and has been going strong ever since. The list of past performers reads like a who’s who of modern jazz greats, including Christian McBride, Soulive, Joshua Redman, Dave Douglas, Brad Mehldau and John Scofield, all of whom helped revive the genre for a new generation of fans at the turn of the millennium. Vocalists like Diana Krall, Dionne Warwick and Dr. John have made appearances as well. And, of course, the festival has been graced by established masters like saxophonists Sonny Rollins and Wayne Shorter; guitarist Bucky Pizzarelli; bassist Rufus Reid; drummers Roy Haynes and Tito Puente; the Preservation Hall Jazz Band; and pianists Dave Brubeck and local legend Ahmad Jamal.

Keep ReadingShow less
No grumbling here: Children’s theater camp returns

Danny Saed, assistant director of “Pinocchio”; his mother and co-founder of Grumbling Gryphons Leslie Elias; theater arts camper Joyce Sun; artist and counselor Natalie Resto; and Steven Sun, Joyce Sun’s father.

Jack Sheedy

Leslie Elias wants you to understand something about the group she calls Grumbling Gryphons Traveling Children’s Theater: “I like to say that we try not to grumble.”

For 46 years, she has used the nonprofit to educate and entertain children in the performing arts. Summer after summer, young campers learn about acting, singing, mask-making, costume-making and scenery painting. This year, as in years past, a five-day theater arts camp will culminate in a live performance of one of Elias’ original plays, guaranteed, she hopes, to quell all grumbling.

Keep ReadingShow less

Sea bass and shrimp gumbo

Sea bass and shrimp gumbo

Sea bass and shrimp gumbo

Bobby Graham

Each month, Dugazon owners Bobby Graham and Matthew Marden share a recipe inspired by the traditions, stories and sense of welcome at the heart of their shop in Sharon, Connecticut. Visit Dugazon at 19 W. Main St. Wednesday-Sunday, 11 a.m. to 5 p.m. and online at dugazonshop.com.

This month we’re sharing one of our favorite comfort foods: sea bass and shrimp gumbo. While gumbo has a reputation for being a labor of love, this version skips the traditional roux, making it surprisingly approachable. The ingredient list may seem long, but once everything is prepped, it comes together quickly, rewarding you with a rich, flavorful bowl that’s perfect any time of year. Many of the pantry staples you’ll need for this recipe can be found right here at Dugazon.

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.