Ingredients
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4 cups Strawberries
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2/3 cup Sugar
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2 cups All-purpose Flour
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3 teaspoons Baking Powder
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1 teaspoon Salt
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1/3 cup Shortening
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3/4 cup Milk
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For Sweetened Whipped Cream
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3/4 cup Heavy Whipping Cream
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2 tablespoons granulated Sugar
Steps for Sweet Strawberry Shortcakes
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1
Done
3 Minutes
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Prepare the strawberriesWash strawberries, and dry on paper towels. Cut out the hull, or "cap," with the point of a paring knife. Cut the strawberries lengthwise into slices, mix them and a 1/2 cup sugar in a large bowl. Let stand for 1 hour. |
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2
Done
4 Minutes
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Begin mixing the other ingredientsHeat the oven to 450º. Mix the flour, sugar, the baking powder and salt in a medium bowl. Cut the shortening into the flour mixture, using a pastry blender or crisscrossing 2 knives, until the mixture looks like fine crumbs. |
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3
Done
13 Minutes
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Stir the milk into the crumb mixtureStir the milk into the crumb mixture just until they are blended and dough forms. If the crumb mixture is not completely moistened, stir in an additional 1 to 3 teaspoons milk. Drop the dough by 6 spoonfuls onto the ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. |
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4
Done
4 Minutes
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Prepare Sweetened Whipped CreamJust before serving, prepare Sweetened Whipped Cream. Beat the whipping cream and sugar in a chilled medium bowl with the electric mixer on high speed until stiff peaks form. |
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5
Done
4 Minutes
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Strawberry Shortcakes dessert is almost doneSplit warm or cool shortcakes horizontally. Spoon whipped cream and strawberries over bottoms of shortcakes. Top with tops of shortcakes and additional whipped cream and strawberries. I recommend serving immediately. |
Additional Info for Sweet Strawberry Shortcakes
Strawberry Shortcakes is a Sweet Dessert recipe that can be made at home, being very tasty and fresh. This godly dish is the best option to be served during the hot summer days. The Strawberry Shortcakes is a recipe that can be made also by vegetarians.
About the sweetest dessert – Strawberry Shortcakes recipe
We, humans, are “sensitive” to food, snacks, and desserts. Strawberry shortcake is a dessert that fits everyone’s preferences, being is easy to prepare and very tasty. Nowadays, preparing a dessert at home seems to be the healthiest choice compared to what you can find in retail stores. This dish is a dessert that makes you say NO to unhealthy commercial cupcakes. It also can be eaten by children (well, that’s why is called “shortcake”) if you use fresh, mile-zero strawberries. Moreover, strawberries play an essential role in giving invigorating flavor to both cream and cake.
The History of strawberry shortcake dessert
Unlike apple pie which was brought by German and Dutch immigrants, this dish is an American creation. Although some versions often use angel cake or pound cake as the base, this is the modern adaptation.
As per Wikipedia’s history, today’s shortcakes are usually of the biscuit or sponge-cake variety, earlier American recipes called for pie crust in rounds or broken-up pieces, which was a variety still being enjoyed in the 21st century, particularly in the South. The first recipe appeared in an English cookbook as early as 1588, according to Driscoll’s berry growers. By 1850 was a well-known biscuit and fruit dessert served hot with butter and sweetened cream. In the United States, parties were held as celebrations of the summer fruit harvest. This tradition is upheld in some parts of the United States on June 14, which is Strawberry Shortcake Day. It wasn’t until 1910 that French pastry chefs replaced the topping with heavy whipped cream.
Notes and Tips
- Essential Equipment: cookie sheet and an electric mixer or hand beater.
- Wash strawberries just before you plan to use them.
- The whipping cream will beat up more quickly if the bowl and beaters for the mixer are chilled in the refrigerator for about 20 minutes before beating.
- To save time, use 1.5 cups frozen (thawed) whipped topping instead of making yourself sweetened whipped cream.
- If you don’t have granulated sugar, you can use powdered sugar.
