Among food historians, the history of strawberry shortcake dessert begins around 1847 in the United States.
The first found recipe is in – “Miss Leslie’s Ladies New Receipt Book” (1850), which contained a recipe for “Strawberry Cake.”
However, the strawberry cake is very similar to what is known today as “strawberry shortcake.”
This strawberry shortcake recipe is so easy to make that you can have it plated within the hour, and so satisfying that it may become your go-to dessert. And rightly so as strawberries are available year round.
Even though strawberries are the classic choice for a shortcake, you could choose to use juicy ripe peaches.
Speaking About Peaches Try These Roasted Peaches With Cinnamon Mascarpone
Best Ever Strawberry Shortcake
1 1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup cold butter
1 egg, lightly beaten
1/2 cup sour cream or Greek yogurt
3 tablespoons milk
5 cups sliced fresh strawberries
3 tablespoons sugar
Preheat oven to 400 degrees
In a medium bowl combine flour, the 1/4 cup sugar, the baking powder, salt, and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
Using the back of a spoon, make a well in the center of the flour mixture.
In a small bowl stir together egg, sour cream, and milk. Add egg mixture to flour mixture all at once, stirring with a fork just until moistened.
Spread dough evenly in the prepared pan. Bake for 18 to 20 minutes or until a wooden pick inserted near the center comes out clean.
Cool in pan on wire rack for 10 minutes. Using a small metal spatula or knife, loosen sides of shortcake.
Place a wire rack on top of pan; place one hand on top of rack and other hand under pan and carefully invert pan with rack (use pot holders to protect your hands). Lift pan off shortcake. Cool on wire rack until completely cool.
Meanwhile, combine 4 cups of the strawberries and the 3 tablespoons sugar and set aside.
To serve, cut shortcake into 4 to 6 individual slices. Then cut each slice in half horizontally. Place in a bowl and top with desired amount of strawberries and 1 to 2 scoops real vanilla ice cream.
Strawberries are deliciously yummy and so is this Gluten-Free Blueberry Lavender Mascarpone Tart.
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