Strawberry Shortcake is a classic and beloved dessert that showcases the vibrant flavors of fresh strawberries paired with tender, homemade biscuits and whipped cream. This delightful dessert is a favorite during the spring and summer seasons when strawberries are at their peak. Let’s explore the history and story behind this beloved treat.

Strawberry Shortcake is a dessert that has been enjoyed for centuries, with variations of the recipe appearing in different cultures around the world. The concept of combining fresh fruit with a sweet biscuit-like cake can be traced back to the British tradition of serving “shortcake” during strawberry season.

In the United States, Strawberry Shortcake became popular during the 19th century when strawberries were abundant and widely available. It was a simple and delicious way to showcase the seasonal fruit. The dessert gained further popularity in the 20th century with the advent of pre-packaged shortcake biscuits and whipped cream, making it even more accessible to home cooks.

Strawberry Shortcake is a dessert that embodies the freshness and sweetness of strawberries in a simple and satisfying way. It is a timeless treat that continues to be enjoyed by families and friends during strawberry season and special occasions.

PREP/TOTAL TIME: 30 MIN.

MAKES: 2 SERVINGS

INGREDIENTS

• 1½ cups sliced fresh strawberries
• ⅓ cup sugar

FOR BISCUITS:

• 1 cup all-purpose flour
• 7 teaspoons sugar, divided
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ¼ teaspoon cream of tartar
• ⅛ teaspoon baking soda
• ¼ cup shortening
• ⅓ cup buttermilk
• ¼ teaspoon vanilla extract
• ½ cup heavy whipping cream

INSTRUCTIONS

1. In a small bowl, mash the strawberries and stir in the sugar. Cover the bowl and refrigerate the strawberry mixture until serving.
2. In a large bowl, combine the flour, 4½ teaspoons sugar, baking powder, salt, cream of tartar, and baking soda for the biscuits. Cut in the shortening until the mixture resembles coarse crumbs. Stir in the buttermilk and vanilla extract until the dough is moistened.
3. Turn the dough onto a lightly floured surface and knead it 8-10 times. Shape the dough into two 4-inch circles and place them on an ungreased baking sheet. Bake the biscuits at 450°F (230°C) for 12-14 minutes or until they turn golden brown.
4. To assemble the Strawberry Shortcakes, split the biscuits in half. Place the cake bottoms on dessert plates and top each with half of the strawberry mixture. Replace the shortcake tops.
5. In a small bowl, beat the heavy whipping cream until it begins to thicken. Add the remaining sugar and continue beating until stiff peaks form. Dollop the whipped cream onto the assembled shortcakes.
6. Serve the Strawberry Shortcakes immediately and enjoy the delightful combination of juicy strawberries, tender biscuits, and fluffy whipped cream.

Strawberry Shortcake is a true celebration of the sweet flavors of summer, and it’s sure to be a hit with anyone who tries it.

TIPS:

• Use ripe and juicy strawberries: The star of the dish is the fresh strawberries, so make sure to choose ripe and juicy ones. Look for berries that are bright red, plump, and fragrant. Ripe strawberries will have the best flavor and sweetness, enhancing the overall taste of your Strawberry Shortcake.
• Chill the bowl and beaters for whipped cream: When making the whipped cream, chill the bowl and beaters in the refrigerator for about 15 minutes before whipping the cream. Cold utensils help the cream whip faster and create a more stable whipped cream with stiff peaks. This ensures a fluffy and light topping for your Strawberry Shortcake.