Most people have never seen strawberry plants growing in a field. However, nearly everyone has seen a strawberry. And, if you were to ask many of those people what strawberries are used for, many will give the all-American answer: STRAWBERRY SHORTCAKE!
The mere mention of this spring dessert delight makes many a mouth water profusely. Well, if you happen to be one of those, satisfy your watering mouth with this delicious, traditional strawberry shortcake recipe. (Sometimes, traditional strawberry shortcake recipes are called “original” strawberry shortcake recipes).
Traditional Strawberry Shortcake: Ingredients
1 quart of fresh strawberries (click to find where you can pick your own)
1/3 cup of sugar
1 & 1/2 cups of whipping cream
2 cups of flour
3/4 cups of milk
1 tablespoon of baking powder
1/2 teaspoon of salt
3 tablespoons of sugar
6 tablespoons of butter
Traditional Strawberry Shortcake Directions:
This traditional strawberry shortcake recipe involves three distinct steps. First, the strawberries and topping are prepared. Second, the shortcake is prepared. Third, the individually prepared components are combined into the final, traditional strawberry shortcake dessert.
Preparing the Strawberries
Timeline: prepare the strawberries one to two hours before serving.
Clean the strawberries by thoroughly rinsing them under cool water. After rinsing, drain the strawberries very well. Remove the green caps with a strawberry huller or knife and slice the berries into halves. Place them in a bowl and sprinkle them with sugar. Cover the bowl and let them stand at room temperature for about an hour.
Next, whip the whipping cream. When it is whipped enough to hold a soft peak, cover it and refrigerate until it is ready to be served.
Preparing the Shortcake
Preheat the oven to 425 degrees Fahrenheit with the rack set at center level. Combine the flour, salt, sugar, and baking powder in a large bowl. Mix the ingredients thoroughly. Cut the butter into small pieces and work into the mix with your fingertips. Make a well in the center, pour the milk into the well, and then stir it in just until the dough is moist. Let the dough stand for 1 to 2 minutes. Put the dough into a buttered and floured round cake pan. After patting the dough into shape, brush on some milk or cream onto the top and sprinkle with sugar.
Put the cake pan into the oven and bake for 10 to 15 minutes. When risen and golden brown, test it with a toothpick. The toothpick inserted into the center should come out clean if it is done. If the toothpick comes out with dough on it, lower the oven temperature to 350° and continue baking for another 5 minutes.
Combining the Components
When the shortcake is done, remove the pan from the oven and split it horizontally. Butter the hot shortcake and top it with the prepared strawberries. Finally, cover the strawberries with the chilled whipped cream and serve. This recipe serves eight people.
Traditional Strawberry Shortcake Recipe: Notes
This traditional strawberry shortcake recipe can be easily modified. To lower the calories, the sugar sprinkling steps can be left out. Additionally, choosing deep red and ripe strawberries will usually mean that the strawberries have their maximum level of sweetness.
It can also be helpful to understand where the term “shortcake” originates. Generally, shortcakes are understood to have a high amount of fat in proportion to flour. As such, traditional strawberry shortcake recipes are generally not low-calorie foods. But, you will be hard-pressed to find a better-tasting one!
Also, if 10 or so strawberries are kept whole, they can be used to decorate the ready-to-serve strawberry dessert.
This strawberry shortcake is sure to be a hit! Once you make it, be sure to leave a comment about the experience.