Strawberry Shortcake

Name: Strawberry Shortcake
Yield: Serves 8
Cuisine: American
Ingredients: juice of ½ lemon; 2½ oz (65 g) butter, plus a knob for buttering; 7 oz (200 g) strong white flour; 3 teaspoons (3 X 5 ml spoon) baking powder; ½ pint (300 ml) double or whipping cream; ¼ pint (150 ml) milk; 2 lb (900 g) fresh strawberries; 2 tablespoons (2 X 15 ml spoon) caster sugar; ¼ teaspoon (1.25 ml spoon) salt; 2–3 oz (50–75 g) sugar

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Cooking of the USA

By Patricia Lousada

Published 1993

About

In 1643 Roger Williams, the founder of Providence, Rhode Island, wrote in his Key into the Language of the Indians of America that the strawberry ‘is the wonder of all the Fruits growing naturally in those parts. In some parts where the Natives have planted, I have many times seen as many as would fill a good ship, within a few miles compasse. Recipes for Strawberry Shortcake date back to this time. The crisp shortcake is split into t

Ingredients

Method

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Part of

American Bakes and Desserts

Fay

1 year ago from Australia

Didn’t roll out to the 1/4” suggested - left them a bit thicker. Didn’t find that the buttering added to the mouthfeel at all when combined with the berries and cream, but that might be personal preference. Otherwise recipe worked well and makes sweet scone-like product with a crunchy outside.

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