Warm summer days are made for enjoying, and one of our all-time favorite desserts that we love to indulge in is strawberry shortcake. Whether you prefer homemade or store-bought, this classic treat always satisfies with layers of fluffy cake, sweet strawberries, and billowy clouds of whipped cream. Today’s post will bring back memories as we explore some interesting facts about the history of strawberry shortcakes and a few delectable recipes so you can make your own at home. Who said taking a trip down memory lane had to be boring? Let’s have some fun as we dig into what makes this beloved dessert so special!
What is a Shortcake?
The short cake is a crisp and often unsweetened biscuit or cookie. Or you may call it a dessert typically made of very short baking powder-biscuit dough spread with sweetened fruit.
How Strawberry Shortcakes Are Made?
Generally, strawberries are mixed with sugar and allowed to sit for an hour or so until the strawberries have given up a lot of their juices (macerated). The shortcakes are split and the bottoms are layered with strawberries, juice, and whipped cream, which is typically flavored with sugar and vanilla.
What Is the Flavor of Strawberry Shortcake?
Shortcakes have the flavor of biscuits with a hint of sugar and a crispy crust. The inside is soft and delicious! The amount of sugar in the biscuits and strawberries determines how sweet your strawberry shortcake will be. And, yes, your children will surely enjoy it!
What Exactly Is The Difference Between Shortcake And Shortbread?
Short cakes use baking powder to help them rise and become fluffy. Shortcakes are frequently cut in half and topped with strawberries and cream. Shortbread is similar to shortcakes but lacks baking powder. Shortbread has a high-fat content due to the use of rich butter, resulting in a fine, crumbly texture.
More Dessert Recipes
- Non-Stick Cooking Spray
- 1 cup unbleached all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 3 eggs (whites and yolks separated)
- pinch cream of tartar
- 1¼ cups sugar
- ½ cup unsalted butter softened
- 1 tsp vanilla extarct
- ½ cup milk
- 1 vanilla bean
- 1½ cups fresh strawberries hulled and sliced
- 1 tbsp sugar
- 1½ cups cream
- 3 tbsp sugar
- 1 tsp vanilla extract
- for garnishing fresh strawberries
- Arrangea rack in the middle position ofoven.
- Preheat your oven to 350 °F.
- Grease an 8-inch springform pan withcooking spray and then line its bottom with parchment paper.
- For cake: in a bowl, add the flour, bakingpowder and salt and mix well.
- In a second bowl, add the egg whites andcream of tartar and with an electric mixer, beat until soft peaks form.
- Gradually add ½ cup of the sugar and beatuntil stiff peaks form.
- In a third bowl, add the remaining sugar, eggyolks, butter and vanilla extract and with an electric mixer, beat on low speeduntil well combined.
- Add the flour mixture, alternating with milkand beat until well combined.
- 1. Add ⅓ of the whipped egg whites and gentlystir to combine.
- Gently fold in the remaining whipped eggwhites.
- Place the mixture into the prepared springformpan.
- Bake for about 55 minutes.
- Remove the pan from oven and immediately unmould ontoa wire rack to cool completely.
- For strawberries: split the vanillabean in half lengthwise and remove the seeds.
- In a bowl, add the strawberries, sugar,vanilla seeds and pod and mix well.
- Set aside for about 15 minutes.
- Remove the vanilla pod and drain well.
- For whipped cream: in a bowl, add the cream,sugar, and vanilla extract and with an electric mixer, beat until stiff peaksform.
- Split the cake in half horizontally and fill with whipped cream and strawberries.
- Garnish with extra strawberries and serve.