Are you ready for this classic warm weather dessert?
The history of strawberry shortcake dates back to the mid-1800s in the United States. It is believed that the dish originated in the eastern part of the country, where strawberries and cream were often served on top of biscuits. The dessert became especially popular in the southern states, where it was often served as a refreshing treat during the hot summer months.
In 1847, a recipe for strawberry shortcake appeared in the first cookbook published by a native-born American author, “The Lady’s Receipt-Book” by Eliza Leslie. The recipe consisted of a plain cake topped with fresh strawberries and whipped cream, which is very similar to the modern version of the dessert.
In the late 1800s and early 1900s, strawberry shortcake became a popular dish at fairs and festivals across the country. It was often served in a variety of ways, including on waffles, biscuits, and even pie crusts. The dessert also became a popular menu item in diners and restaurants.
Today, strawberry shortcake remains a beloved dessert, especially during the summer months when fresh strawberries are in season. The classic version typically consists of a sweet biscuit or sponge cake, topped with fresh strawberries and whipped cream. However, there are many variations of the dish that incorporate different types of cake, fruit, and toppings.
Here’s a delicious recipe for this classic summer and spring dessert:
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 2/3 cup buttermilk
- 1 teaspoon vanilla extract
- 1 egg
- 3 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 2 cups whipped cream
Instructions:
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, 1/4 cup sugar, baking powder, baking soda, and salt.
- Cut in the chilled butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the buttermilk, vanilla extract, and egg until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Transfer the dough onto a floured surface and knead gently until it comes together.
- Pat the dough into a 1-inch thick circle and cut it into 6-8 wedges using a sharp knife.
- Place the wedges onto the prepared baking sheet and bake for 15-20 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- While the shortcakes are baking, prepare the strawberries by mixing them with 1/4 cup of sugar and set aside.
- Once the shortcakes are done, remove them from the oven and let them cool for a few minutes.
- Cut each shortcake in half horizontally using a serrated knife.
- To assemble the strawberry shortcakes, place the bottom half of a shortcake on a plate, spoon some of the strawberry mixture onto it, add a dollop of whipped cream, and top with the other half of the shortcake. Repeat with the remaining shortcakes.
- Serve the strawberry shortcakes immediately and enjoy!
