Pistachio Swirl Strawberry Shortcakes | In Season
Put a fresh spin on a classic summer dessert with these Pistachio Swirl Strawberry Shortcakes.
Pistachio Shortcake
Photo Credit : Liz Neily
Among the great fruit pairings—cherries and chocolate, pears and walnuts, apples and cheddar—is the lesser-known marriage of strawberries and pistachios. Both are sweet, though to different degrees, and the richness of one balances the acidity of the other. To extend the nuptial metaphor, they complete each other, producing their own unique flavor: a heady fruity nuttiness that I can’t resist.
The best thing about this combination is that it needs no ornament. All you do is make a simple dough (I use cornmeal for an additional sweet-nutty flavor) and layer it with finely chopped pistachios, sugar, and butter, then roll and slice the biscuits like cinnamon buns. The rest is exactly like a standard strawberry shortcake, only better.
Get the Recipe: Pistachio Swirl Strawberry Shortcakes
Amy Traverso
Amy Traverso is the senior food editor at Yankee magazine and co-host of the public television series Weekends with Yankee, a coproduction with WGBH. Previously, she was food editor at Boston magazine and an associate food editor at Sunset magazine. Her work has also been published in The Boston Globe, Saveur, and Travel & Leisure, and she has appeared on Hallmark Home & Family, The Martha Stewart Show, Throwdown with Bobby Flay, and Gordon Ramsay’s Kitchen Nightmares. Amy is the author of The Apple Lover’s Cookbook, which was a finalist for the Julia Child Award for best first-time author and won an IACP Cookbook Award in the “American” category.
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