Okay, before all the haters read that title and say “but wait, I know for a fact that strawberry shortcake wasn’t invented in the 50s or 60s!! This blogger is obviously a phony and I will never take her seriously ever again!” just hear me out- I was perusing ebay and found the cutest 1950s birthday card featuring, yep, you guessed it, a strawberry shortcake! And I was inspired to make one of my own. So, hah!
Bit of history on strawberry shortcake for any interested parties: “Short”cake gets its name from the adding of shortening or butter to the recipe, the word coming from 15th-Century English meaning “easily crumbled”. By the 1850s, strawberry shortcake parties were a sign of the approaching summer. An article in Harper’s Bazaar magazine published this quote, which became quite popular, “[The shortcake parties] give you good eating, strawberries and short-cake- Ohh My!” So, in honor of this year’s arriving summer, please enjoy my recipe, adapted from the Williams-Sonoma Essentials of Baking book!
– 1 3/4 cup flour
– 1/4 cup granulated sugar
– 1 tbsp baking powder
– 1/2 tsp salt
– 1/2 cup cold unsalted butter, cut into 1/2 inch pieces
– 1 egg
– 1/3 cup heavy cream (plus extra)
– 1 1/2 tbsp raw sugar
– 4 cups fresh strawberries
Preheat oven to 425 degrees F. In a food processor combine flour, sugar, baking powder, and salt. Plus a few times, then add the butter and pulse until the mixture turn into coarse crumbs. In a bowl whisk egg and cream, then add to original mixture and pulse until moist. Remove blade from processor and add 3 additional tablespoons of cream, stirring after each until the dough is quite soft. Spoon out the dough on a baking pan covered with parchment paper into 3 inch-wide mounds spaced about 1 inch apart. Brush the tops with cream and sprinkle with raw sugar. Bake until golden, 12-15 minutes. Prepare whipped cream (recipe below) and slice strawberries.
– 2 cups heavy cream
– 2 tsp vanilla extract
– 3 tbsp granulated sugar (add more or less to your taste)
In a large bowl using an electric mixer or (if you’re in the mood to pump up your biceps) a big whisk, whip the cream until medium peaks form. Be careful not to over whip! Stir in vanilla and sugar.
Cut the shortcakes in half, spoon on generous amounts of whipped cream and strawberries, then replace top half and eat!