Today’s post is sponsored by Everywhere Agency on behalf of Macy’s. As always, all opinions expressed herein are my own.

In the spring, a young cook’s fancy lightly turns to thoughts of strawberry shortcake. (That’s what Tennyson said, right?) Apple pie is wonderful and all, but strawberry shortcake may just be the all-American dessert.

The term “short cake” refers to the fact that the fat — that is to say, the shortening — is cut into the dry ingredients. Crumbly shortcake dough has been around for centuries, but combining shortcake biscuits with whipped cream and berries is an American invention dating back to the middle of the 19th century.  Interestingly, the popularity of strawberry shortcake coincided with the advent of the transcontinental railroad which allowed for berries packed in ice to be shipped from coast to coast.

June 14 is National Strawberry Shortcake Day and Macy’s is celebrating by hosting events at stores around the country with local chefs putting their own twists on a classic strawberry shortcake recipe. This event is free and naturally, there will be plenty of samples to enjoy! In Chicago, the event will take place in the State Street Macy’s Lower Level Culinary Kitchen at noon and I will be there hoping to pick up some tips on how to improve my strawberry shortcake.

In fact, I used to be on a quest for the perfect strawberry shortcake recipe. But then I found this recipe from Macy’s Culinary Council member and award-winning pastry chef Johnny Iuzzini. Then my search ended. I love the deep flavor that roasting the strawberries provides. The slow-roasted strawberries recipe calls for verjus, which is essentially a very young white wine without the alcohol. It’s a pretty cheffy ingredient. Vermouth, white vinegar, lemon juice, and white wine are all good and easier-to-find substitutes.

Directions for Shortcakes:

Put the flour, baking powder, baking soda, and salt into the bowl of a food processor. Pulse a few times to combine. Add the butter and pulse until the texture resembles fine crumbs. Whisk the milk and egg together and pour through the feed tube, hitting the pulse button until the dough comes together evenly. Turn the dough out onto a lightly floured surface and form into a square. Wrap in plastic and refrigerate for 1 hour. Set the oven rack in the top position. Heat the oven to 425°F, preferably on convection. Line a baking sheet with a Silpat or parchment. Flour the working surface lightly and roll the dough into a square about 1/2-inch thick. Cut into 1 1/2-inch squares and place on a baking sheet. Brush the tops with melted butter and sprinkle with pink salt. Bake until risen and lightly browned, about 4 to 5 minutes .

Serve the shortcakes warm, with the Slow-Roasted Strawberries and Creme Chantilly (recipes below).

Directions for Slow-Roasted Strawberries:

Heat the oven to 200°F. Hull the strawberries and make a cut across the top so the strawberries can stand up. Toss the berries with verjus to just barely cover and taste. If you’re not using 8 Brix, you may want to add a few drops of balsamic vinegar to balance the acidity. Macerate for 30 minutes to 1 hour. Strain the strawberries and stand them up in a baking dish just big enough to hold them comfortably. Roast until the berries have darkened, turning almost a maroon color; they should be very tender but still hold their shape, about 1 hour and 20 minutes. Remove the berries from the dish and cool to room temperature before serving.

Directions for Vanilla Crème Chantilly:

Combine the cream, creme fraiche, sugar and scrapings from the vanilla bean, and whip with a hand mixer to stiff peaks.

So join me and Macy’s on June 14 to celebrate the joys of summer & American Icons with one of the most iconic dishes of them all – Strawberry Shortcake!