Strawberry Fields Forever! Recipe By Pastry Chef David Guas Brings A Taste Of Sunshine To The New York Times

Even heavier than usual summer rains can't dampen the spirit of strawberries notes Kim Severson in "From the Rain, A Mixed Harvest" in today's New York Times (07/08/09), once armed with pastry chef David's Guas' trick for turning up the sunshine.

When strawberries struggle to sweeten under cloudy skies, Guas amps up their brightness in a stovetop compote. His easy technique is showcased in his recipe for Strawberries and Brown Butter Shortcake, adapted by The New York Times from his forthcoming book, DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style (Taunton Press, November 2009).

A native of New Orleans, Louisiana, but has been a resident for 11 years in metropolitan Washington, DC, Guas is steeped in the tradition of field-to-table sweets. He created a spongy cake as a cushion for berries and a dollop of whipped cream. Guas's cake is a standout, especially for busy folks as it can be made days in advance. Traditional shortcake is less forgiving as Guas believes biscuits are best eaten oven-fresh.

Devotees of more traditional southern style desserts don't have long to wait: Guas is scheduled to spread more sweetness this coming August, 2009, when he opens his own establishment, Bayou Bakery, in Arlington, Virginia.