Shortcake refers to a dessert with a crumbly texture.
There are various versions, most with fruit and cream.
▶It is typically made with: flour, sugar, baking powder, salt, milk, or cream.
Cold butter is added to the dry ingredients, and the mixture is worked until it becomes grainy and similar to cornmeal.
The liquid ingredients are then added to moisten.
The dough is dropped by spoonfuls and baked at a high temperature.
▶The “short” part of the name indicates something crumbly, due to the addition of a fat like butter or lard. Just like “Shortbread” which are particularly crumbly Scottish cookies.
▶Initially, the dough was unleavened. The North American introduction of baking soda and baking powder in the 1800s changed the recipe, and by 1850 leavened cakes became the most popular base for American cakes, especially strawberry ones.
▶The bases are divided, and the bottom is softened by the strawberry juice, filled with strawberries and whipped cream flavored with sugar and vanilla. Finally, the top is covered with more strawberries and whipped cream.
▶Some versions use a sponge cake base or a corn muffin.
❤Fonzie used Shortcake as a nickname for Joanie in Happy Days (translated as “sottiletta”).
The following is the recipe for Strawberry Shortcake, with strawberries and cream, similar to the Japanese version:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: American
- Seasonality: All seasons
Ingredients
- 23 oz strawberries
- 2 1/2 cups flour
- 1 1/2 tsp baking powder
- 1/3 cup sugar
- 1/2 tsp baking soda
- 1 1/2 cups liquid cream
- 1 1/4 cups whipping cream
- 1 pinch salt
- 1 cup butter
Steps
Let the strawberries macerate in sugar for at least 1 hour.
Mix flour with baking powder, add a pinch of salt, sugar, and baking soda. Mix well.
Add the butter and work the mixture, keeping it grainy, and finally add the liquid cream to make the mixture soft.
Bake in the oven at 350°F for 25/30 minutes.
Whip the cream with sugar and vanilla.
Cut in half.
Cut circles from each half, using a round cutter .
Soak the base in strawberry juice, add whipped cream and strawberries, cover with another circle, and top with more whipped cream and strawberries.
Accompanied by blue tea Butterfly pea which I brought from India, from our trip to Kerala.
