Strawberry Short Cake. It’s definitely something we are all familiar with when its summer time. And even though Fall is right around the corner, Strawberry Shortcake is still an easy and delicious dessert that everyone can make. A classic Strawberry Shortcake isn’t what you usually find in your supermarket bakery. A traditional shortcake isn’t made with a sponge cake, its made with a shortcake or short bread recipe. Shortcake gets it’s name from the adding of shortening or butter to a dough which makes it tender. Calling a baking lard or fat shortening comes from the term “to shorten” a 15th century term which meant, “easily crumbled”.
Some tips I have learned with making Strawberry Shortcake:
Cooks Illustrated suggests grating butter with a hand held grater into the dough. It incorporates better, to
and gives a flakier texture.
One of the problems with strawberry shortcake is that fresh strawberries won’t stay on the shortcake but just fall on the plate when you are eating. Mashing 1/3 of the berries up a bit and adding them to the sliced berries gives them a bit of ‘glue’ so they cling to the shortcake.
Adding orange juice, or Grand Mariner to the strawberries adds a new layer of flavor.
Here is a pretty simple recipe for Strawberry Shortcake.
Makes 6 servings
2 lbs. (4 cups) containers fresh strawberries, sliced
1 / 2 cup sugar
1 tablespoon vanilla
1 cup whipping cream
2 tablespoons sugar
1 teaspoons vanilla extract
3/4 cups all-purpose flour
4 teaspoons baking powder
3/4 cup cold butter, cut up
1 /4 cup sugar
2 large eggs, lightly beaten
1 (8-oz.) container sour cream
Garnish: fresh mint sprigs
Pre heat oven to 425 degrees F
Combine strawberries, 1 / 4 - 1/2 cup sugar, 1 tablespoon fresh vanilla extract, and let it stand for an hour. It is best to start with a little sugar and add more if needed.
Prepare the shortcake:
1. Combine flour, remaining 1/4 cup sugar, and baking powder in a large bowl; cut butter into flour mixture with a pastry blender or two forks until crumbly.
2. In a separate bowl beat the eggs, sour cream, and blend into the flour mixture and mix until just blended. Don’t overmix.
3. Divide into 6 mounds and drop onto a greased baking sheet,
about 1 /3 cup.
4. Bake for 12 -15 minutes until just lightly browned, and let them cool.
Prepare the Whipped Cream
Beat whipping cream at medium speed with an electric mixer or by hand until foamy; gradually add 2 Tbsp. sugar, beating until soft peaks form. Cover and chill up to 2 hours.
Split shortcakes in half horizontally. Spoon about 1/2 cup berry mixture onto each shortcake bottom; top each with a rounded Tbsp. chilled whipped cream, and cover with tops. Serve with remaining whipped cream. Garnish, if desired.