Homemade Strawberry Shortcake, They aren’t only delicious, they bring back memories of childhood. Today, Strawberry Shortcake is usually a sponge cake, a pound cake, or a sweet biscuit covered in strawberries and whipped cream. Early Americans used pie crust rounds broken into pieces. In some parts of the deep south, this tradition is still alive and well. I love Strawberry Shortcake any way it is served, but my favorite is the sweet biscuit. That is what we will make today on Sparkling Charm in honor of National Strawberry Day.
A Few More Strawberry Shortcake Facts:
- The first strawberry shortcake recipe appeared in an English cookbook as early as 1588.
- By 1850, strawberry shortcake was a well-known biscuit and fruit dessert served hot with butter and sweetened cream.
- In the United States, strawberry shortcake parties were held as celebrations of the summer fruit harvest.
- It wasn’t until 1910 that French pastry chefs replaced the topping with heavy whipped cream.
- The term shortcake often refers to shortbread biscuits in the UK.
And the most important fact! Smile….
Fonzie frequently used Shortcake as a nickname for Richie’s younger sister Joanie in the comedy series Happy Days.
Let’s make Strawberry Shortcake!
Sparkle! Sparkle! XX -gwyn
3 1/2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup unsalted butter, cold and cubed; plus 3 tablespoons melted to brush shortcakes
1 teaspoon vanilla
1 cup buttermilk
3 tablespoons sparkling sugar
2 pints strawberries, sliced
2 cups whipped cream, fresh
Line a baking sheet with parchment paper.
In a large bowl, combine the flour, sugar, baking powder and salt. Cut in the cold cubed butter until the mixture resembles coarse crumbs. (I snap it into the flour with clean hands.) Form a well within the mixture. Add the vanilla to the buttermilk and stir. Pour in a little vanilla buttermilk in at a time while gently pulling the flour in from the sides of the well with clean hands. Continue this process until a soft dough forms.
Place the dough onto a lightly floured surface. Roll the dough out into a 1/2 inch thick round. Cut the dough with a 3″ round biscuit cutter and carefully place the shortcakes 2 inches apart on the lined baking sheet.
Bruch each shortcake lightly with butter and sprinkle with sparkling sugar.
Bake at 425° for 12-15 minutes or until lightly browned. Cool on a wire rack.
Split shortcakes in half horizontally.
Place bottom halves on a pretty top with whipped topping and strawberries. Replace shortcake tops.
Credits//Author, Creator, and Photographer: Gwyn @SparklingCharm.com