It’s rare for me to meet someone with similar food tastes, but when I recently caught up with Ruby Rae, I found my foodie twin! To celebrate my new-found foodie twin, I decided to pay tribute to Ruby with her favorite dessert-strawberry shortcake. Check out the recipe below! 

Ruby Rae lived in New York for years and always dreamed of being in a band. Although she played classical violin and learned voice, she couldn’t find the right group, so she started her own band, The Debutantes, with a friend. It was a pop-punk band, but alongside that, she was writing more introspective, desert highway-style songs under the name, Ruby Rae, a persona that fit that vibe perfectly. In 2010, Ruby fully committed to her Ruby Rae project and has been hyper-focused on it ever since. She’s independently released several full-length albums, singles, and videos including her full-length 2012 release, Night of the Psychopomp. Her most recent album, True Crime, came out in 2022, and she’s been working on remixes and new music ever since the 2022 release. The album has a dreamy, rockabilly feel, blending sounds from the 60s with a modern, dark, desert highway aesthetic. I’ve had “Tied To The Track”, “Venus Aphrodite”, and “Natural Life” from this album on repeat and I’m absolutely loving it. Ruby also released a video for “Beehive” to celebrate True Crime’s second anniversary, working with her talented friend Jessie Robertson on the videography and editing for the video.  Now Nashville-based, she still plays frequently in New York, as well as in Boston, Los Angeles, and other cities where she has strong connections. Instead of extensive tours, Ruby prefers one-off shows in familiar places. 

 

 

 

As a songwriter, Ruby Rae is inspired by Americana artist Lori McKenna, whose honest and personal storytelling influenced True Crime. Ruby draws on a wide range of influences, from Mazzy Star and PJ Harvey to 60’s girl groups and harmonies, mixing in Cosmic Americana elements akin to artists like Emmylou Harris and the Flying Burrito Brothers. When describing Ruby’s sound, it feels like driving down a dark desert highway and stumbling upon a lonely motel- that’s the mood she captures with her music. 

 

 

Currently, Ruby is working on two new singles. One, called, “Dive Bar”, was written during the pandemic, reflecting her longing for the laid-back vibe of hanging out with friends and playing pool. The second track, “Memphis”, is being recorded with a full band and both singles are slated for release in early 2025. And if you’re in the Nashville area on October 5th, be sure to check out her show at the Bowery Vault, “Haunted By the Hunters Moon” that promises a fantastic line-up with Mary Jennings and Bradford Loomis. 

Looking ahead, Ruby hopes to collaborate with visual artists, exploring ways to extend her music beyond traditional mediums. Her ultimate goal is to create a sustainable and consistent stream of music while fostering a supportive creative community. She’s passionate about giving other artists, especially women over 35, the time and resources they need to focus on their work, a mission close to her heart. At her shows, Ruby wants to create a sense of connection, inviting the audience into her world. She hopes her music helps listeners process their emotions, providing a cathartic escape and a deeply meaningful experience. Be sure to check out Ruby Rae on all streaming platforms and give her a follow on Instagram with the link below! 

Follow Ruby Rae on IG 

(c)Anna Haas

 

When it comes to food, Ruby Rae doesn’t have any specific dietary restrictions, but she’s not a fan of cottage cheese or its texture- that’s a definite no for her. She’s also not big on beans, but that’s about it. Her grandmother was an amazing cook, heavily inspired by French cuisine. When she was a child, Ruby’s grandmother would make delicious crepes for breakfast, showcasing her talent for French cooking. One standout dish that she always remembers is her grandmother’s fish chowder. It was a special recipe that took two days to prepare with plenty of onions, potatoes, fish, spices, and heavy cream creating a rich and flavorful chowder. This was a signature dish her grandmother would make, and it’s a cherished memory for her. Another one of her favorite comfort dishes is Grandma Ople’s apple pie recipe. It’s a beautiful lattice-style pie made with apples and a rich candy sauce made of butter, sugar, and cinnamon that’s poured over the top. It’s a go-to dish for her when she’s attending events or just to have a sweet treat. 

On a daily basis, Ruby loves wholesome meals like a harvest bowl, packed with roasted veggies, rice, and chicken-especially in the fall when roasted vegetables are in season. Sweet potatoes, rice, broccoli, and Brussels sprouts are regular in her meals, and she enjoys pasta dishes as well. Her love for stir-fry and warm, comforting foods really makes her palate sophisticated yet simple. Cheese and crackers, charcuterie, chips, salsa, and guacamole are also some of her favorite snacks. While she tries to incorporate more fruits and vegetables into her diet, she’s also a big coffee and tea person. Much like me, she always has multiple beverages on hand whether it’s coffee, tea, seltzer, or Diet Coke-she’s definitely a beverage enthusiast! 

Her favorite dessert is a classic strawberry shortcake. She has a fun dream of one day starting a strawberry shortcake food truck, serving sponge cake with fresh whipped cream and strawberries. She’s also thought about opening a baked potato drive-thru, where you can pick your toppings for a quick and delicious meal. The logo would be a baked potato dressed in a leather jacket- a nod to “jacket potatoes” in the UK. Ruby loves simple yet high-quality food, and I felt inspired to make a strawberry shortcake in her honor. For this recipe, I used Dolly Parton’s Duncan Hines biscuit mix as a nod to Nashville, added fresh strawberries folded in with strawberry jam and sugar, topped it with homemade whipped cream, and a crumble made from almond flour strawberry shortcake cookies from Aldi and freeze-dried strawberries. This is the perfect, subtle yet sweet dessert to enjoy as strawberry season winds down and the cooler weather sets in. Check out the recipe below for a delicious, comforting strawberry shortcake! 

Strawberry Shortcake

Ingredients

• 1 Box Dolly Parton’s Duncan Hines biscuit mix
• 2 pounds strawberries, hulled and sliced ¼-inch thick
• a few fresh strawberry slices for garnish
• 3 tablespoons organic strawberry jam
• ½ cup pure cane sugar
• 1 package Almond Flour Strawberry Shortcake Cookies
• 1/4 cup organic dried strawberries
• 1½ cups heavy cream
• 3 tablespoons pure cane sugar
• 1 teaspoon Madagascar vanilla

Directions

1. Prep and bake the biscuits according to package directions.
2. While the biscuits are cooking, mix together the fresh strawberries, jam, and 1/2 cup sugar until well incorporated. Cover and refrigerate the berries until ready to serve.
3. In a small mixing bowl, crush and mix the cookies and dried berries as a crumble for the garnish.
4. Using an electric stand mixer with the whisk attachment, whip the heavy cream and vanilla until soft peaks form. Add the sugar to the cream and beat again until the soft peaks return.
5. Cut each of the biscuits in half horizontally and transfer the bottom halves to serving plates. Spoon the strawberry jam mixture and their juice evenly over the biscuit bottoms. Top with whipped cream and cover with a biscuit top.
6. Spoon more cream over each shortcake, garnish with a fresh strawberry and cookie strawberry crumbles.
7. Serve immediately and Enjoy!