I love these Strawberry Shortcakes and have been serving them in our restaurants for over 20 years. I learned to bake them from a wonderful baker and friend, the late Craig Ruttman, who was inspired by James Beard's recipe. We think of Craig whenever we make them at the bakery— his wonderful nature lives on in these exceptionally light and delicate cakes. Paired with vanilla scented strawberries and vanilla flavor, they are an easy summer dessert and great for brunch as well.
This preserve of strawberries and rhubarb is as vibrant and crimson in color as the images you see on the pages that follow. I made six jars two days ago and they are history. The bakery staff fell in love at first bite and the slightly warm jars went home to their families that afternoon. I will be making more tomorrow and this time I will triple the batch because this recipe is a keeper.