Fresh Strawberry Shortcake Recipe
Fresh Strawberries With Rich Shortcake and Whipped Cream
Warm Freshly Baked Shortcakes, Split and Slathered with Real Butter, then Topped With Sweet Local Strawberries and Whipped Cream Make an Unbelievable Springtime Dessert
One of the sure signs that spring is here is the appearance of fresh local strawberries on fruit stands and in grocery stores. These strawberries are very different from the so-called “fresh strawberries” which are available year round which are waxy and tasteless; fresh local strawberries actually smell and taste like strawberries! One of the best ways to showcase these juicy, sweet berries is in real Strawberry Shortcake.
Even Shakespeare Loved Strawberry Shortcake
Cooks have been preparing shortcake for hundreds of years; in fact “shortcake” was mentioned in the Shakespeare play, The Merry Wives of Windsor. (Act 1 Scene 1) It’s a sure thing Shakespeare wasn’t referring to those little sponge cakes sold near the strawberries in the produce department! Nor was he referring to pound or angel food cake. Shortcake is actually a light, crumbly scone or biscuit containing butter or shortening. “Short,” according to Kitchen Project, comes from ”the term "to shorten," a 15th century term which meant, "easily crumbled”.” The best shortcakes contain eggs, sugar, and heavy cream, which make them very rich and delicious.
Blatant violations of “real” Strawberry Shortcake are rampant in homes and restaurants everywhere, and while the combination of pound, angel food, or sponge cake covered with strawberries and whipped cream is tasty, this dish should be referred to as pound, angel food, or sponge cake covered with strawberries and whipped cream – certainly not “Strawberry Shortcake!”
Strawberries and Whipped Cream is All-American
According to Evan Jones, in his book American Food: The Gastronomic Story, the pairing of strawberries and whipped cream with shortcake is an American dish which has been popular since the 1830’s where shortcake parties were actually held when strawberries were in season. Jones describes what a proper strawberry shortcake ought to be:
"An unimpeachable strawberry shortcake needs a baking powder biscuit dough lavishly mixed with butter and cream. Baked to flaky perfection, this is carefully split into two layers, the lower of which is usually slathered with butter before accepting its burden of berries with sugar to make a filling that drips in rivulets down the sides."
Now is a perfect time to visit the local fruit stand or farmer’s market; the following recipe for Strawberry Shortcake is unbelievable, and it’s quick and easy, too.
Strawberry Shortcake Recipe
8 Servings
- 4 to 6 cups fresh strawberries, hulled and sliced
- 3/4 to 1 cup sugar, (according to taste and the sweetness of the fruit)
- 2 cups flour
- 4 tablespoons sugar, divided
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter
- 1 egg
- 2/3 cup whipping cream
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
- 1/4 cup butter
Method:
- Mix the strawberries and sugar; set aside while preparing the shortcake, stirring occasionally.
- Mix the flour, 2 tablespoons sugar, baking powder and salt in a large mixing bowl.
- Cut the butter in until it resembles small peas.
- Mix the egg and whipping cream, pour it into the flour mixture, and mix well.
- Transfer the mixture to a floured surface and pat or roll into a circle 8" in diameter and about 1" thick.
- Sprinkle with the remaining 2 tablespoons sugar and cut into 8 wedges.
- Place the wedges on a parchment-lined baking sheet without crowding.
- Bake in a preheated 400° oven for 15-20 minutes until golden brown.
- Meanwhile, whip the heavy whipping cream until soft peaks form
- Sprinkle in the powdered sugar and continue whipping until stiff.
- Remove the shortcakes from the oven; place each one on a serving dish, split and spread liberally with butter.
- Spoon some of the strawberry mixture over the bottom biscuit and place the top biscuit over the strawberries.
- Top with whipped cream and serve immediately.
