Strawberry Shortcake

Strawberry Shortcake 2

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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Strawberry Shortcake

This history of strawberry shortcake began around 1847 in the U.S.  The first found recipe was in Miss Leslie’s Ladies New Receipt Book for “Strawberry Cake.” 

The “Strawberry Cake” is very similar to what is known, today, as “Strawberry Shortcake.”  Forget using the store bought sponge cakes for your Strawberry Shortcake.  It is so much better to bake your own!

INGREDIENTS

Biscuits:

½ Teaspoon Salt

3 Tablespoons Sugar

1 Stick Chilled Butter

2 Cups Unbleached Flour

1 Tablespoon Baking Powder

2/3 Half & Half

Filling:

1 Quart Strawberries

1/3 Cup Sugar

Topping:

1 ½ Cups Real Whipping Cream

Rinse the berries under cold water and drain well.  Hull and slice the berries and place in a bowl.  Sprinkle with the sugar and cover.  Let stand at room temperature for 1 hour.  Whip the cream and sweeten with 3 tablespoons of sugar until soft peaks form.  Cover the whipped cream and refrigerate until ready to serve. 

Preheat the oven to 425° F.  Move rack to the center.  In a food processor combine the flour, baking powder, salt and sugar.  Pulse to mix.  Cut butter into 8 pieces and add to the mixture.  Pulse until the mixture resembles coarse meal, but with a few pea sized chucks of the butter left in the mixture.  Transfer the mixture to a large bowl and make a well in the center.  With a for stir in the cream just until the doug his moist.  Be very careful not to overwork the dough as the dough doesn’t have to hold together well at this point.  Let the dough stand for 1 minute.  Turn the dough out onto a lightly floured surface and fold the dough over on itself.  Knead 3 times until it is holding together and is less sticky.  Gently pat the dough into a 6×12 inch rectangle about ¾ inch thick.  Cut into 8 (3 inch) biscuits with a floured round cutter.   Transfer to a buttered parchment lined cookie sheet.  Brush on a little half & half and sprinkle the tops with a bit of sugar.  Bake for 10 to 15 minutes until risen and golden brown.  Remove to a platter and split each biscuit horizontally with a serrated knife.  Butter the hot biscuits and then top with 1/3 cup of strawberry mixture.  Replace the tops and top with 1 tablespoon strawberries.  Serve with chipped cream for the topping.  Serves 8

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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