1In a bowl, stir together the strawberries, sugar, orange juice, and Grand Marnier. Set aside for 30 minutes to macerate.
2Position a rack in the upper third of the oven and preheat the oven to 375°F. Line a baking sheet with parchment paper.
3In a large bowl, sift together the flour, cocoa, and baking powder. Whisk in the sugar and salt. In another bowl, whisk together the egg, cream, butter, and vanilla. Stir the cream mixture into the flour mixture.
4Using a tablespoon, drop 6 to 8 shortcakes onto the prepared baking sheet, spacing the mounds evenly (the shortcakes will expand slightly as they bake). Bake the shortcakes until a toothpick inserted into the center comes out clean, about 15 to 18 minutes. Transfer to a rack and let cool.
5To whip the cream: In the bowl of a mixer fitted with the whip attachment, on medium-high speed, beat the cream, sugar, and vanilla to medium-stiff peaks. Do not overbeat.
6To serve, split the shortcakes horizontally. Top the bottom half with a big spoonful of strawberries (including some of the juices) and a big dollop of whipped cream. Top with the top layer of shortcake, and spoon some berries over the top. Top with more whipped cream, drizzle with some of the juices, and serve.
Check out the highlights from our summer feast sponsored by Stella Artois and Feastly at North Brooklyn Farms, featuring food from chef Theo Friedman of Theory Kitchen.
How to Make Easy Strawberry Shortcakes
Fluffy biscuits, sweet, syrupy strawberries, and perfectly whipped cream: These are the elements of an idyllic strawberry shortcake. And in this episode of The Easiest Way, Amy Wisniewski of the CHOW Test Kitchen shares her simple technique for achieving strawberry-shortcake perfection using our Classic Strawberry Shortcake recipe.
Smoky-Sweet BBQ Beef Short Ribs
Beef ribs can stand up to strong flavors. Here, a spicy-sweet rub with chili powder, cumin, cayenne, garlic, and brown sugar coats the meat, which is roasted to tenderness. Finishing on the grill with a smoky chipotle barbecue sauce ensures the meat gets a nice char and the sauce lacquers. Read more.
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. Read more.
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy