Sumptuous Strawberry Shortcake

Sumptuous Strawberry Shortcake Recipe from USA - Ingredients: flour, sugar, baking powder, butter, milk, eggs, strawberries, whipping cream

Region / culture: USA | Servings: 6

Introduction

Strawberry shortcake is a classic dessert that is loved by many for its sweet and fruity flavors. This recipe combines tender, flaky shortcakes with juicy strawberries and whipped cream for a delicious treat that is perfect for any occasion.

History

The origins of strawberry shortcake can be traced back to the 19th century in the United States. It is believed to have been inspired by English scones, which were traditionally served with strawberries and cream. Over time, the recipe evolved to include a sweeter, more cake-like base, resulting in the dessert we know and love today.

Ingredients

2 cups all-purpose flour
0.25 cup sugar
4 tsp baking powder
0.25 tsp salt
Dash of nutmeg
0.5 cup butter or margarine
0.5 cup milk
2 eggs, separated
Additional sugar
2 pt (946 ml) baskets California strawberries, stemmed and sliced
1 cup whipped and sweetened whipping cream

How to prepare

Preheat the oven to 450°F (232°C).
Spray a baking sheet with vegetable cooking spray.
Sift flour, sugar, baking powder, salt, and nutmeg into a large bowl.
Cut in butter until the mixture resembles coarse meal.
In another bowl, blend milk and egg yolks with a fork; stir into the flour mixture to make a soft dough.
Divide the dough into 6 portions and form them into balls.
Moisten fingers with egg whites and pat the balls out on the baking sheet to form 3-inch circles, spacing them apart.
Brush the cakes with egg whites and sprinkle with sugar.
Bake for 10 to 12 minutes until golden and springy to the touch.
Remove the cakes to a rack and let them cool.
Sweeten strawberries to taste.
Halve the cakes horizontally.
On plates, fill and garnish with strawberries and whipped cream.
Makes 6 servings.

Variations

Try using different types of berries, such as raspberries or blueberries, in place of the strawberries.
Add a splash of vanilla extract to the shortcake dough for extra flavor.
Drizzle the shortcakes with a balsamic reduction for a unique twist.

Cooking Tips & Tricks

Be sure to use cold ingredients when making the shortcakes, as this will help them to be light and flaky.

- Don't overmix the dough, as this can result in tough shortcakes. Mix until just combined.

- For the best flavor, use fresh, ripe strawberries that are in season.

- Be sure to sweeten the strawberries to taste, as the amount of sugar needed may vary depending on their natural sweetness.

Serving Suggestions

Serve the strawberry shortcake with a dollop of whipped cream on top for an extra indulgent treat.

Cooking Techniques

The key to making tender shortcakes is to handle the dough as little as possible. Overmixing can result in tough shortcakes, so be sure to mix until just combined.

Ingredient Substitutions

If you don't have margarine, you can use butter instead.

- You can use buttermilk in place of regular milk for a tangier flavor.

- If you're out of strawberries, try using peaches or nectarines instead.

Make Ahead Tips

You can make the shortcakes ahead of time and store them in an airtight container at room temperature for up to 2 days. Just reheat them in the oven before serving.

Presentation Ideas

Serve the strawberry shortcake on a decorative plate with a sprig of fresh mint for a beautiful presentation.

Pairing Recommendations

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

Storage and Reheating Instructions

Store any leftover strawberry shortcake in the refrigerator for up to 2 days. Reheat in the oven at 350°F (177°C) for a few minutes before serving.

Nutrition Information

Calories per serving

Each serving of this strawberry shortcake recipe contains approximately 350 calories.

Carbohydrates

Each serving of this strawberry shortcake recipe contains approximately 45 grams of carbohydrates.

Fats

Each serving of this strawberry shortcake recipe contains approximately 18 grams of fat.

Proteins

Each serving of this strawberry shortcake recipe contains approximately 6 grams of protein.

Vitamins and minerals

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

Alergens

This recipe contains wheat, dairy, and eggs.

Summary

This strawberry shortcake recipe is a delicious dessert that is relatively high in carbohydrates and fats. However, it also provides some essential vitamins and minerals, making it a tasty treat to enjoy in moderation.

Summary

This strawberry shortcake recipe is a delicious and classic dessert that is perfect for any occasion. With tender shortcakes, juicy strawberries, and whipped cream, it's sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, the kind that makes you want to spend hours in the kitchen baking up something sweet and delicious. I had just come back from a trip to the farmer's market where I had picked up a basket of the most beautiful strawberries I had ever seen. As I sat at the kitchen table, surrounded by the scent of fresh strawberries and the warm glow of the sun streaming through the window, I remembered a conversation I had with my dear friend Margaret many years ago.

Margaret was a seasoned baker, and she had a way with desserts that was truly remarkable. I remembered how she had once told me about a recipe for a sumptuous strawberry shortcake that was passed down to her from her grandmother. She described it as the perfect combination of light, fluffy cake, sweet strawberries, and creamy whipped cream. I knew then and there that I had to learn how to make it.

I reached for the box of old recipe cards that I kept tucked away in a drawer, searching for the one that Margaret had given me so many years ago. As I read through the ingredients and instructions, I could feel my excitement growing. This was going to be a labor of love, but I knew it would be worth it.

I gathered all the ingredients I needed and set to work in the kitchen. I started by making the cake batter, carefully measuring out the flour, sugar, and butter. As I mixed in the eggs and vanilla, the batter began to take shape, becoming light and airy. I poured it into a round cake pan and placed it in the oven to bake.

While the cake was baking, I prepared the strawberries. I washed and sliced them, adding a touch of sugar to help bring out their natural sweetness. As the strawberries sat, their juices began to release, creating a delicious syrup that would soak into the cake later on.

Once the cake was finished baking, I let it cool before slicing it in half horizontally. I spread a layer of the sweetened strawberries on the bottom half of the cake, followed by a generous dollop of whipped cream. I gently placed the top half of the cake on top, creating a beautiful and delicious strawberry shortcake.

As I took my first bite, I was transported back to that warm summer day in the kitchen with Margaret. The flavors were perfect, the cake light and fluffy, the strawberries sweet and juicy, and the whipped cream creamy and decadent. It was everything I had hoped for and more.

I knew then that this recipe would become a staple in my kitchen, something I would make for family gatherings, special occasions, or just when I wanted to treat myself to something truly delicious. And every time I made it, I would think of Margaret and the wonderful memories we shared in the kitchen.

So now, whenever I make my sumptuous strawberry shortcake, I do so with a heart full of love and gratitude for the dear friend who shared this recipe with me. And as I enjoy each bite, I am reminded of the power of good food to bring people together, to create joy and happiness, and to create lasting memories that will live on forever.