Name: Strawberry Shortcake
Yield: Serves 8
Cuisine: American
Ingredients: 5 Tbsp [75 g] granulated sugar; 4 cups [455 g] strawberries, hulled and sliced; 2 cups [280 g] all-purpose flour; ¾ cup [165] unsalted butter, chilled; Turbinado sugar for sprinkling; ¼ cup [50 g] granulated sugar; 1½ cups [360 ml] heavy cream; 1 cup [120 g] cake flour; ¼ cup [30 g] confectioners’ sugar; ⅛ tsp baking soda; Splash of heavy cream; 1 cup [240 ml] heavy cream; 1 egg; 1 Tbsp baking powder; 1 tsp table salt; 1 tsp pure vanilla extract

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Vintage Baker

By Jessie Sheehan

Published 2018

About

When I think of strawberry shortcake, slightly sweetened biscuits filled with berries and cream come to mind. Diners get their own individual dessert and are the happier for it, as individual desserts do that to people. However, back in the day, shortcakes were often made in round 8-in [20-cm] cake pans. Here, I have toyed with just such a shortcake—referred to as a Fruit Fantasy in Some of My Favorite Good Things to Eat (1940). I baked it in one pan