Strawberry Shortcake Recipe

Ingredients:

• 4 cups hulled and sliced strawberries
• 1 tablespoon granulated sugar, or more to taste
• 1 pint heavy cream
• 1/2 teaspoon pure vanilla extract
• 2 cups bleached all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 6 tablespoons unsalted butter, chilled and cut into small pieces
• 3/4 cup whole milk
• Whole strawberries and fresh mint sprigs for garnish (optional)

Instructions:

1. In a large bowl, combine the sliced strawberries with a tablespoon of sugar, or more if desired. Cover and refrigerate until ready to use.
2. In a separate bowl, whip the heavy cream until stiff peaks form. Stir in the vanilla extract and additional sugar to taste, if desired. Cover and refrigerate until ready to use.
3. Preheat the oven to 450°F.
4. In a large mixing bowl, whisk together the flour, baking powder, and salt. Using a pastry blender or two knives, cut the chilled butter into the dry ingredients until the mixture resembles coarse meal.
5. Add the milk to the mixture and stir until a dough forms. Turn the dough out onto a lightly floured surface and knead briefly. Roll the dough out to a thickness of 1/2 inch, then cut into 3-inch rounds and place on an ungreased baking sheet.
6. Brush the tops of the biscuits with a little milk and sprinkle with sugar, if desired. Bake for 12 to 15 minutes, or until lightly golden brown.
7. Allow the biscuits to cool for a minute or two, then split them in half. Spread each half with a small amount of butter, then top the bottom halves with the macerated strawberries and a dollop of whipped cream. Cover with the top halves of the biscuits and add additional whipped cream and berries on top. Garnish with whole strawberries and fresh mint sprigs, if desired.
8. Serve the strawberry shortcake immediately. This recipe makes 6 to 8 servings.

History of Strawberry Shortcake

Strawberry shortcake has been enjoyed in the United States since the 19th century. Early versions of the dessert typically consisted of sweetened strawberries served over a type of biscuit or cake. The term "shortcake" refers to a type of cake that is made with a high proportion of fat (usually butter), which gives it a tender, crumbly texture.

In the mid-1800s, the first recipe for strawberry shortcake appeared in a cookbook called "The Lady's Receipt-Book: A Useful Companion for Large or Small Families," which was published in 1847. This recipe called for making a rich biscuit dough with butter, sugar, and cream, then topping it with fresh strawberries that had been macerated with sugar. Whipped cream was often added as a finishing touch.

Over time, variations on the recipe emerged. Some cooks used a sponge cake instead of a biscuit, while others added other types of fruit or nuts to the mix. By the 20th century, strawberry shortcake had become a popular dessert in the United States, often served during the summer months when fresh strawberries were in season.

Today, strawberry shortcake is enjoyed all over the world, with different countries and cultures putting their own spin on the classic dessert. Some variations include using different types of berries or fruit, adding liqueur or other flavorings to the whipped cream, or even serving the shortcake with ice cream or custard.

How to Choose the Best Berries at the Grocery Store

When choosing strawberries at the grocery store, there are a few things to keep in mind to ensure that you select the best berries. Here are some tips:

• Look for bright red berries that are firm and plump. Avoid berries that are mushy, soft, or have signs of mold or damage.
• Smell the berries. A sweet, fragrant aroma is a sign of ripe strawberries. If the berries have little to no scent, they may not be fully ripe.
• Check the stems. Berries with green stems are likely not fully ripe, while those with brown or wilted stems may be overripe.
• Consider the size. While bigger berries may seem more appealing, smaller strawberries can actually be sweeter and more flavorful.
• Choose local or in-season berries when possible. These are often fresher and tastier than berries that have been shipped long distances or are out of season.

By following these guidelines, you can select the best strawberries for your strawberry shortcake recipe and ensure that your dessert turns out delicious.