Easy Strawberry Shortcake Recipe for Any Occasion

Sweet and Fresh: Strawberry Shortcake Recipe to Try Today

Strawberry shortcake is a classic dessert that perfectly balances the sweetness of ripe strawberries with the richness of cream and the delicate crumb of a shortcake. This beloved treat has roots in American culinary history, dating back to the mid-19th century, and has since become a staple at summer gatherings, picnics, and festive occasions. The charm of strawberry shortcake lies in its simplicity and the fresh, vibrant flavors it brings to the table.

A strawberry shortcake recipe consists of three essential components: the shortcake, the strawberries, and the cream. The shortcake, a biscuit-like cake or a sponge cake, serves as the sturdy yet tender foundation. Fresh, juicy strawberries are the star, often macerated with a touch of sugar to enhance their natural sweetness and create a luscious syrup. Finally, a generous dollop of whipped cream adds a light, airy texture that complements the other elements perfectly.

This dessert showcases the natural beauty and flavor of strawberries. It allows for creative variations, such as incorporating lemon zest into the shortcake or adding a hint of vanilla to the cream. Whether enjoyed as a simple weeknight treat or a show-stopping finale at a special gathering, strawberry shortcake will surely delight and impress.

Strawberry Shortcake History

Strawberry shortcake has a rich history that dates back several centuries. Its origins can be traced to Europe, particularly England, where shortcake-like recipes appeared as early as the late 16th century. The term “shortcake” comes from the English word “short,” which refers to the cake’s crumbly texture, achieved using fat such as butter or lard.

The dessert became popular in the United States in the mid-19th century. Early American cookbooks featured recipes for strawberry shortcake, reflecting its growing popularity. One of the first recorded American recipes for strawberry shortcake appeared in "The Ohio Cultivator" magazine in 1847. This version was like a sweet biscuit, served with sugared strawberries and heavy cream.

Strawberry shortcake became especially popular as a seasonal dessert in the late spring and early summer, coinciding with the strawberry harvest. Community celebrations and strawberry festivals often featured strawberry shortcakes as a highlight, reinforcing its association with warm-weather gatherings and celebrations.

Over time, variations of strawberry shortcakes have emerged, including those using sponge cake or pound cake instead of the traditional biscuit. Regardless of its form, strawberry shortcake remains a beloved dessert that continues to evoke nostalgia and delight with its fresh, simple ingredients and timeless appeal.

Genoise Cake

Genoise cake is a classic Italian sponge cake known for its light, airy texture and subtle flavor. Unlike typical sponge cakes, which rely solely on whipped eggs for their structure, genoise includes melted butter, giving it a richer taste and a slightly denser crumb. The preparation involves beating whole eggs with sugar until they reach a thick, pale, and voluminous consistency, then gently folding in sifted flour and melted butter.

Unlike standard sponge cakes, which are often leavened with a combination of whipped egg whites and yolks or by incorporating baking powder, genoise relies entirely on the aeration of the egg-sugar mixture for its rise. This method produces a more uniform texture and makes genoise slightly sturdier, which is ideal for layered cakes and elaborate pastries.

While both cakes are used as bases for many desserts, their distinct differences in texture and richness make them suited to specific applications. Genoise, with its delicate yet firm structure, is often the foundation for European-style pastries like tiramisu and layer cakes. In contrast, traditional sponge cake, lighter and airier, is frequently used in trifles, jelly rolls, and other desserts where a lighter texture is desired.

📖 Recipe

Print Recipe

Strawberry Shortcake Recipe

Prep Time30 minutes mins

Cook Time20 minutes mins

Total Time50 minutes mins

Course: Dessert

Cuisine: American

Servings: 8 - 10

Ingredients

• 6 large eggs room temperature
• ¾ cup sugar
• 1 pinch salt
• 1 cup flour twice sifted
• butter for the jelly roll pan
• 2 pints strawberries
• 2 tablespoons honey or 2 tablespoons sugar
• 2 tablespoons orange marmalade optional
• 1½ cups red wine or real fruit juice
• 1 cup heavy cream whipped to soft peak, sweetened with sugar if desired

Instructions

• Butter the jelly roll pan. Place a piece of parchment in the pan, spread it flat to coat the paper with butter. Invert the paper so it's buttered on the cake side, and line the pan with the buttered side up.
• Beat the whole eggs, sugar, and a pinch of salt until the eggs increase in volume two and a half times.
• Sift a third of the flour on top of the egg/sugar base, and fold gently to incorporate the flour. Try to make it happen in a dozen folds so you don't over fold. Add the next third, and fold again. Add the final third of sifted flour, and fold once more.
• Pour the batter carefully into the cake pan, and tilt the pan to get the batter into the corners, rather than spreading with a spatula. The spatula will only flatten all the air bubbles you made by beating the eggs and sugar, and those bubbles are what make the cake go high.
• The person incorporating the flour with the least number of strokes gets the highest and lightest cake. They win the church bake-off.
• Bake the cake in a 350°F oven for 18 minutes until golden. When you touch your finger to the top of the cake, it should spring back without leaving an impression of your finger. If it doesn't spring back, return the cake to the oven for a couple more minutes.
• Run a knife around the edge of the cake pan. Lift a corner of the cake, grab hold of the paper. Hold the other end of the cake pan, and pull the cake onto the counter.
• Spread orange marmalade evenly and lightly over the entire surface of the cake. With the cake lengthwise in front of you, grab the paper under the top of the cake, tug and fold an inch of the cake over the top of the cake. Then, pulling on the paper, roll the cake into what you'd recognize as a jelly roll.
• Re-wrap in the paper, and set on a cake rack to cool. Take a deep breath and open the red wine. Sample if necessary, just to see if it's drinkable.
• While the cake bakes, slice the strawberries. Add the honey and the orange marmalade, and stir. Let the berries sit for 30 minutes. Five minutes before serving, add the wine to the strawberries and juice.
• Whip the cream to soft peaks. Add sugar to the cream as desired, or sprinkle that same amount
• To prepare the dish, slice an inch-thick piece of cake and set it in a flat soup bowl. Spoon generous amount of strawberries and juice (there is no point in having leftovers), and top them with whipped cream.
• Go passed "GO". Collect pleasure. - Robert Reynolds

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