Strawberry Shortcakes

Classic strawberry shortcake is perfect, full stop. A combination of tender golden shortcakes (a type of biscuit that first appeared in a 16th-century British cookbook), juicy strawberries, and a cloud of lightly sweetened cream, the recipe is as simple to make as it is delicious. It’s the ideal dessert for any holiday from the start of spring through at least the 4th of July, and it makes an excellent stand-in for birthday cake and other festive foods.

This strawberry shortcake recipe comes from Gourmet food editor emeritus Kemp Minifie in honor of her father’s favorite summer pastime: gathering fresh strawberries at a U-pick farm. Minifie offers a range for the amount of sugar you’ll use on the naturally sweet strawberries. After they’ve turned juicy, give them a taste; if you find you’ve used too much, a squeeze of lemon juice can even things out. (Outside of strawberry season, use the same method for blueberries, sliced peaches and plums, diced pears, or any juicy fruit that looks good to you.) Adding a dollop of sour cream to the whipped cream topping has a twofold effect: The result is more stable than plain whipped cream, and the slightly tangy topping makes a wonderful counterpoint to the sweet-tart berries.

Minifie uses barely sweetened buttermilk biscuits as the base here. You can make them up to a day in advance, or whip them together while the fruit macerates. Biscuits not your thing? Some variations use sponge cake instead, and the berries and cream would be equally delicious with pound cake or angel food cake.