Strawberry shortcake, a beloved dessert, has a rich history and a delightful flavor profile. Its origins can be traced back to 16th-century England, where it was initially known as “strawberry bread.” As strawberries became more accessible and popular in Europe, the dish evolved into what we now recognize as strawberry shortcake. The concept of combining strawberries with a sweetened biscuit-like cake gained popularity in the United States during the 19th century. The dessert gained further prominence in the 1850s with the rise of commercially available baking powder, making it easier for home cooks to create light and fluffy shortcakes.
The flavor profile of strawberry shortcake is a delightful combination of sweet and tangy. The fresh strawberries bring a burst of natural sweetness, their vibrant red color enhancing the visual appeal of the dessert. The shortcake itself provides a tender and slightly crumbly texture, with a subtly sweet flavor that complements the berries. Often, the shortcake is lightly sweetened with sugar and flavored with vanilla, enhancing its delicate taste. To complete the flavor profile, a dollop of whipped cream is added, providing a creamy and slightly indulgent element that balances the sweetness of the strawberries.
The combination of juicy strawberries, tender shortcake, and luscious cream creates a harmonious blend of flavors that has made strawberry shortcake a timeless and cherished dessert. Whether enjoyed at picnics, summer gatherings, or as a decadent treat after a meal, the classic taste of strawberry shortcake continues to captivate dessert lovers of all ages.
Strawberry shortcake
Ingredients
For the shortcakes:
- 2 Cups all-purpose flour
- ¼ Cup granulated sugar
- 1 Tbsp baking powder
- ½ Tsp salt
- ½ Cup unsalted butter cold and cut into small pieces
- ⅔ Cup milk
- 1 Tsp vanilla extract
For the filling:
- 4 Cup fresh strawberries hulled and sliced
- ¼ Cup granulated sugar
- 1 Cup heavy cream
- 2 Tbsp powdered sugar
- 1 Tsp vanilla extract
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Add the cold butter pieces to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
- In a separate small bowl, mix the milk and vanilla extract. Pour the milk mixture into the flour mixture and stir until just combined. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Roll out the dough to about 1/2 inch thickness.
- Using a round biscuit cutter, cut out shortcakes from the dough and place them onto the prepared baking sheet.
- Bake the shortcakes in the preheated oven for 12-15 minutes or until they are golden brown. Remove from the oven and let them cool on a wire rack.
- While the shortcakes are cooling, prepare the strawberry filling. In a bowl, combine the sliced strawberries and granulated sugar. Toss gently to coat the strawberries and let them sit for about 15 minutes to release their juices.
- In another mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
- To assemble the strawberry shortcakes, slice each cooled shortcake in half horizontally. Spoon a generous amount of strawberries onto the bottom half of each shortcake. Top with a dollop of whipped cream and then place the top half of the shortcake on top.
- Serve the strawberry shortcakes immediately and enjoy!
