Strawberry Shorbread Shortcake

Strawberry Shortbread Shortcake Recipe - Delicious Dessert from USA

Region / culture: USA | Servings: 8

Introduction

Strawberry shortbread shortcake is a delicious and decadent dessert that combines the buttery richness of shortbread with the sweetness of fresh strawberries and whipped cream. This recipe is perfect for a special occasion or a sweet treat any day of the week.

History

The origins of strawberry shortcake can be traced back to England in the 16th century, where it was originally made with a simple biscuit-like shortcake topped with strawberries and cream. Over the years, the recipe has evolved to include different variations, such as using shortbread instead of a biscuit base.

Ingredients

1 cup of softened butter or margarine
1 cup of powdered sugar
2 cups of flour
1 oz (28 g) of grated semisweet chocolate (approximately 0.33 cup)
1 cup of sweetened whipped cream
2 pt (946 ml) of sliced California strawberries
Whole California strawberry for garnish

How to prepare

Preheat the oven to 350°F.
Coat a baking sheet with vegetable cooking spray and set it aside.
In a mixer bowl, cream the butter and sugar together.
On low speed, gradually mix in the flour and chocolate.
Form the dough into 2 balls, one slightly larger than the other.
On a floured surface, roll each ball into a circle about 7 inches in diameter (one should be thicker than the other).
Using a broad spatula, gently transfer each circle to the baking sheet.
Prick the surfaces of the circles generously with a fork.
Bake for 20 to 30 minutes, or until they turn golden.
While still warm, cut the thinner circle into 8 equal wedges.
Transfer all the circles to a rack to cool completely.
To serve, place the shortbread circle on a serving plate.
Top it with whipped cream and sliced strawberries, reserving a dollop of cream for garnish.
Set the shortbread wedges into the cream at an angle, with the points towards the center.
Top with a dollop of whipped cream and a whole strawberry.
Cut into wedges.
Makes 8 servings.
Note: The shortbread can be made ahead and stored for several days wrapped in plastic wrap, or frozen for longer storage.

Variations

Try using different fruits, such as raspberries or blueberries, in place of strawberries.
Add a sprinkle of cinnamon or nutmeg to the shortbread dough for a warm and spicy flavor.

Cooking Tips & Tricks

Make sure to use softened margarine for the shortbread dough to ensure a tender and crumbly texture.

- Prick the shortbread circles with a fork before baking to prevent them from puffing up too much in the oven.

- Allow the shortbread to cool completely before assembling the shortcake to prevent the whipped cream from melting.

Serving Suggestions

Serve this strawberry shortbread shortcake with a cup of hot tea or coffee for a delightful afternoon treat.

Cooking Techniques

Be sure to roll out the shortbread dough evenly to ensure even baking.

- Use a sharp knife to cut the shortbread into wedges for a clean and neat presentation.

Ingredient Substitutions

You can use butter instead of margarine for a richer flavor.

- If you don't have semisweet chocolate, you can omit it from the recipe.

Make Ahead Tips

The shortbread can be made ahead and stored for several days wrapped in plastic wrap, or frozen for longer storage.

Presentation Ideas

Arrange the sliced strawberries in a decorative pattern on top of the whipped cream for a beautiful presentation.

Pairing Recommendations

Pair this strawberry shortbread shortcake with a glass of sparkling wine or champagne for a special occasion.

Storage and Reheating Instructions

Store any leftover strawberry shortbread shortcake in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F for a few minutes before serving.

Nutrition Information

Calories per serving

Each serving of this strawberry shortbread shortcake contains approximately 300 calories.

Carbohydrates

Each serving of this strawberry shortbread shortcake contains approximately 30 grams of carbohydrates.

Fats

Each serving of this strawberry shortbread shortcake contains approximately 20 grams of fats.

Proteins

Each serving of this strawberry shortbread shortcake contains approximately 2 grams of proteins.

Vitamins and minerals

Strawberries are a good source of vitamin C, manganese, and folate, while the shortbread provides some iron and calcium.

Alergens

This recipe contains dairy (margarine, whipped cream) and wheat (flour), which may be allergens for some individuals.

Summary

This strawberry shortbread shortcake is a delicious dessert that is relatively high in fats and carbohydrates, but also provides some essential vitamins and minerals.

Summary

Strawberry shortbread shortcake is a delightful dessert that combines the buttery richness of shortbread with the sweetness of fresh strawberries and whipped cream. This recipe is perfect for any occasion and is sure to be a hit with your family and friends.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Strawberry Shortbread Shortcake. It was many years ago, when I was just a young girl, eager to learn all I could about the art of cooking. I had always loved spending time in the kitchen with my own grandmother, watching her work her magic and create delicious meals and treats.

One summer day, while visiting a farmer's market with my grandmother, I came across a stand selling fresh strawberries. The bright red berries looked so plump and juicy, I couldn't resist buying a basket. As I chatted with the vendor, she mentioned that she had a special recipe for a strawberry shortcake that was a family favorite. Intrigued, I begged her to share it with me.

The vendor smiled and handed me a worn piece of paper with handwritten instructions for the Strawberry Shortbread Shortcake recipe. She explained that it had been passed down through her family for generations and was always a hit at gatherings and celebrations. I thanked her profusely and tucked the recipe away in my pocket, eager to try it out for myself.

When we returned home, I immediately set to work in the kitchen, gathering all the ingredients listed on the recipe card. I carefully followed each step, mixing the butter and sugar together until light and fluffy, then adding in the flour to create a crumbly shortbread dough. I pressed the dough into a pan and baked it until golden brown and fragrant.

While the shortbread cooled, I prepared the strawberries, slicing them thinly and tossing them with a bit of sugar to bring out their natural sweetness. As I assembled the shortcake, layering the shortbread, strawberries, and freshly whipped cream, I couldn't help but feel a sense of pride and accomplishment. The finished dessert looked beautiful and tasted even better.

I brought the Strawberry Shortbread Shortcake to a family gathering that weekend, eager to share my newfound recipe with my loved ones. As we all dug into the dessert, there were oohs and aahs of delight. The sweet strawberries, buttery shortbread, and fluffy whipped cream combined to create a truly irresistible treat.

From that day on, the recipe became a staple in my cooking repertoire. I made it for birthdays, holidays, and any special occasion that called for a delicious dessert. Over the years, I've made a few tweaks and adjustments to the original recipe, adding in a splash of vanilla extract to the whipped cream or sprinkling some lemon zest over the strawberries for an extra burst of flavor.

Each time I make the Strawberry Shortbread Shortcake, I think back to that summer day at the farmer's market and the kind vendor who shared her family recipe with me. It's a reminder of how food has the power to bring people together, create lasting memories, and pass down traditions from one generation to the next.

As I grow older, I hope to pass on this recipe to my own grandchildren one day, sharing with them the joy of cooking and the magic of a homemade dessert made with love. And who knows, perhaps they too will stumble upon a special recipe that will become a cherished part of their own culinary journey.