Strawberry Shortbread Shortcake

Strawberry Shortbread Shortcake Recipe - Delicious Dessert from USA

Region / culture: USA | Servings: 6

Introduction

Strawberry Shortbread Shortcake is a delightful and elegant dessert that combines the sweetness of strawberries with the buttery richness of shortbread. This recipe is perfect for special occasions or as a sweet treat for any time of the year.

History

The origins of Strawberry Shortbread Shortcake can be traced back to traditional shortcake recipes that date back to the 16th century. Shortcake was originally made with a simple combination of flour, sugar, butter, and milk, and was often served with fresh fruit and whipped cream. Over time, variations of the recipe emerged, including the addition of strawberries and other fruits.

Ingredients

1.5 qt (1.42 liters) of frozen sliced California strawberries in syrup, thawed
0.75 cup of orange flavored liqueur
1.5 lb (680 g) or 3 cups of softened butter
12 oz (340 g) of sugar
1.5 lb (680 g) of flour
12 oz (340 g) of cornstarch
1.5 qt (1.42 liters) of sweetened whipped cream
mint sprigs (as needed)
24 frozen whole strawberries

How to prepare

In a blender, puree strawberries and liqueur. Chill the cream, butter, and sugar until fluffy. Combine flour and cornstarch. Beat the mixture into the butter until thoroughly blended. Butter 24 4-inch tart pans. Portion #12 scoop of dough into each pan. Pat the dough evenly in the pans. Prick all over with a fork. Bake in a 325-degree oven for about 45 minutes, until lightly browned and baked through. Cool slightly, then remove from the pans. Cool completely before serving. Portion 0.25 cup of strawberry mixture into a dish. Top with shortbread and dollop with cream. Drizzle with 0.5 tbsp of strawberry mixture. Garnish with mint sprigs and whole frozen strawberries.

Variations

Substitute the strawberries with other fruits such as raspberries or blueberries.
Add a sprinkle of cinnamon or nutmeg to the shortbread dough for a warm and spicy flavor.

Cooking Tips & Tricks

Make sure to chill the cream, butter, and sugar before whipping to ensure a fluffy texture.

- Prick the shortbread dough with a fork before baking to prevent it from puffing up too much.

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

Serving Suggestions

Serve Strawberry Shortbread Shortcake with a cup of hot tea or coffee for a delightful afternoon treat.

Cooking Techniques

Puree the strawberries in a blender for a smooth and creamy texture.

- Chill the cream, butter, and sugar before whipping to achieve a light and fluffy consistency.

Ingredient Substitutions

Use fresh strawberries instead of frozen for a more vibrant flavor.

- Substitute the orange flavored liqueur with orange juice for a non-alcoholic version.

Make Ahead Tips

The shortbread can be baked ahead of time and stored in an airtight container for up to 3 days. Assemble the shortcakes just before serving for the best results.

Presentation Ideas

Arrange the shortcakes on a decorative platter and garnish with fresh mint sprigs for a beautiful presentation.

Pairing Recommendations

Pair Strawberry Shortbread Shortcake with a glass of sparkling wine or champagne for a luxurious dessert experience.

Storage and Reheating Instructions

Store any leftover shortcakes in the refrigerator for up to 2 days. To reheat, place in a 325-degree oven for 5-10 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Strawberry Shortbread Shortcake contains approximately 350 calories.

Carbohydrates

Each serving of Strawberry Shortbread Shortcake contains approximately 45 grams of carbohydrates.

Fats

Each serving of Strawberry Shortbread Shortcake contains approximately 20 grams of fats.

Proteins

Each serving of Strawberry Shortbread Shortcake contains approximately 3 grams of proteins.

Vitamins and minerals

Strawberries are a good source of vitamin C, manganese, and antioxidants.

Alergens

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

Summary

Strawberry Shortbread Shortcake is a delicious dessert that is relatively high in carbohydrates and fats, but also provides some essential vitamins and minerals.

Summary

Strawberry Shortbread Shortcake is a delicious and elegant dessert that combines the sweetness of strawberries with the buttery richness of shortbread. This recipe is perfect for special occasions or as a sweet treat for any time of the year.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. The vibrant red strawberries, the buttery shortbread, the fluffy whipped cream – it all looked so delicious and perfect for a summer afternoon. I knew I had to learn how to make it.

I first came across the recipe for Strawberry Shortbread Shortcake at a local farmer's market. I was browsing the stalls, admiring the fresh produce and homemade goodies, when I stumbled upon a little booth run by an elderly couple. They were selling all sorts of baked goods, but what caught my eye was a beautiful display of strawberry shortcake.

I struck up a conversation with the woman behind the counter, and she told me that the recipe had been passed down in her family for generations. She learned how to make it from her grandmother, who had learned it from her grandmother before her. It was a treasured family recipe, and she was happy to share it with me.

I watched as she assembled the shortcake – first the buttery shortbread base, then a layer of sliced strawberries tossed in sugar, and finally a generous dollop of freshly whipped cream. It was a simple yet elegant dessert, and I couldn't wait to try it for myself.

The woman kindly wrote out the recipe for me, complete with tips and tricks she had picked up over the years. I thanked her profusely and promised to give it a try as soon as I got home.

When I finally had a chance to make the Strawberry Shortbread Shortcake, I followed the recipe to a tee. I creamed the butter and sugar together until light and fluffy, then gently folded in the flour to create a crumbly dough. I pressed the dough into a round cake pan and baked it until golden brown and fragrant.

While the shortbread cooled, I sliced up a quart of fresh strawberries and tossed them with a bit of sugar to draw out their natural juices. The sweet strawberries glistened in their ruby red glory, promising a burst of flavor with every bite.

Finally, I whipped up some heavy cream until it formed stiff peaks, adding a touch of sugar and vanilla for sweetness. The whipped cream was light and airy, the perfect complement to the rich shortbread and juicy strawberries.

As I assembled the Strawberry Shortbread Shortcake, I couldn't help but feel a sense of pride and accomplishment. The dessert looked just as beautiful as the one I had seen at the farmer's market, and I knew it would taste just as delicious.

When I finally took a bite of the Strawberry Shortbread Shortcake, I was transported to a world of sweet summer bliss. The buttery shortbread melted in my mouth, the strawberries burst with juicy sweetness, and the whipped cream added a light and airy finish. It was a perfect balance of flavors and textures, a dessert fit for a queen.

I shared the Strawberry Shortbread Shortcake with my family and friends, and they all raved about how delicious it was. They couldn't believe I had made it myself, but I knew that I owed it all to the kind woman at the farmer's market who had shared her family recipe with me.

Since that day, the recipe for Strawberry Shortbread Shortcake has become a staple in my kitchen. I make it whenever I want to indulge in a sweet treat or impress guests with a homemade dessert. It never fails to delight and satisfy, and I am grateful to have learned such a wonderful recipe from a kind stranger.