Strawberry Short Cake

 

Strawberry Short Cake - Ripe and juicy strawberries take center-stage in this quick and easy strawberry dessert recipe.


Though we don't know exactly when the first strawberry shortcake was made, we do know shortcake is a European invention that goes back at least to the late 1500's. Strawberries have been around forever with records showing that ancient Rome enjoyed them. However, putting strawberries and shortcake together seems to be more of a United States tradition.


Strawberry shortcake parties became popular in the United States around 1850, as a celebration of the coming of summer .Probably the most popular berry back then, people talked of strawberry fever. The railroads became transcontinental and strawberries could be shipped from coast to coast surrounded with ice to keep

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Ingredients:

10 large eggs

1 1/2 cups sugar

2 cups flour

Splash vanilla extract

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Fresh whipped cream dresses up this dessert and is simple to make; 1 1/2 cups of heavy cream will yield 3 cups of whipped cream. Whip cream with a hand mixer on high speed until soft peaks form (if you overdo it, your whipped cream will start to taste buttery). For the best results, be sure everything is cold, including your bowl and beaters -- we stick ours in the freezer five minutes beforehand.


Windstar's recipe calls for making individual cakes. If you don't have a cookie cutter or cake ring, try cutting the sponge into squares of equal size and construct cake(s) freehand!


1. Mix eggs with sugar and whip until creamy; add flour and vanilla extract. Spread out onto lightly greased or parchment lined sheet pan and bake at 350 degrees until toothpick inserted in center comes out clean.


2. Cut cooled sponge cake into thin rounds using a 3" round cookie cutter or cake ring. Place layer of sponge cake in cake ring, and top with whipped cream and sliced strawberries. Add a second layer of sponge cake topped with whipped cream and sliced strawberries, followed by a final layer of sponge cake. Remove cake ring.


3. Continue making individual cakes with remaining cake layers.


4. Decorate cakes with remaining whipped cream. Garnish with fresh strawberries and powdered sugar.

Filling:

3 cups whipped cream

1 cup powdered sugar

6 cups fresh strawberries, sliced

them fresh. Advertisements and articles about strawberry shortcake, caused more and more demand. An often quoted line from Harpers Magazine in 1893 said, "They give you good eating, strawberries and short-cake- Ohh My!"