Strawberry Shortcake Jellies


All the familiar flavors of a traditional strawberry shortcake come together in this fanciful form. Chill a thin layer of berry gelatin in the bottom of teacups, pour on a layer of creamy gelatin—panna cotta, a classic Italian dessert—and add pound cake. As the layers chill, they hold together; invert, and voila!


For the Strawberry Jelly

  • 1 pound plus 2 ounces strawberries, hulled, and quartered if large (about 10 ½ cups), plus more for serving

  • ½ cup sugar

  • ½ cup plus 3 tablespoons cold water

  • ¼ teaspoon coarse salt

  • 1 tablespoon plus 1 teaspoon fresh lemon juice (from 2 lemons)

  • 1 ¾ teaspoons unflavored gelatin (from one ¼-ounce envelope)

For the Panna Cotta

  • 2 cups whole milk

  • 1 cup heavy cream

  • ¼ cup sugar

  • 1 vanilla bean, split and scraped, or 1 ½ teaspoons pure vanilla extract

  • 2 ½ teaspoons unflavored gelatin (from two ¼-ounce envelopes)

  • 3 tablespoons cold water

  • Sheet Pound Cake


Make the strawberry jelly:

  1. Puree strawberries, sugar, 1/2 cup water, and salt in a food processor. Press through a fine sieve into a bowl. Stir in lemon juice (you should have 2 cups liquid).

  2. Sprinkle gelatin over remaining 3 tablespoons water, and let stand until softened, about 5 minutes.

  3. Heat 1/2 cup strawberry puree in a small saucepan over medium-high heat. Add softened gelatin, stirring to dissolve. Stir into remaining strawberry puree. Divide among 8 six-ounce rounded teacups. Refrigerate until almost set, about 1 hour.

Make the panna cotta:

  1. Prepare an ice-water bath. Stir together milk, cream, sugar, and vanilla seeds and pod if using, in a medium saucepan. Bring to a simmer. Remove from heat, and let stand for 10 minutes. Strain into a clean pan; discard pod.

  2. Sprinkle gelatin over water, and let stand until softened, about 5 minutes. Bring milk mixture to a simmer. Add softened gelatin, and stir until it dissolves. Strain through sieve set over a bowl in ice-water bath, stir in vanilla extract if using. Let cool, stirring, until just beginning to set, 10 to 15 minutes. Divide among teacups.

  3. Cut 8 rounds of pound cake to fit into the teacups, and place 1 inside each. Refrigerate until set, 8 hours or up to overnight. To serve, dip teacups in hot water for 15 to 20 seconds, until gelatin loosens, and invert quickly. Serve with fresh strawberries.

    Strawberrry Shortcake Jellies
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