Shortcake is a sweet cake or biscuit. It is typically made with flour, sugar, baking powder or soda, salt, butter, milk or cream, and sometimes eggs.
The dry ingredients are blended, and then the butter is cut in until the mixture resembles cornmeal. The liquid ingredients are then mixed in just until moistened, resulting in a shortened dough.
The dough is then dropped in spoonfuls onto a baking sheet, rolled and cut like baking powder biscuits, or poured into a cake pan, depending on how wet the dough is and the baker's preferences.
Then it is baked at a relatively high temperature until set.
The most famous dessert made with shortcake is strawberry shortcake. Sliced strawberries are mixed with sugar and allowed to sit an hour or so, until the strawberries have surrendered a great deal of their juices.
The shortcakes are split and the bottoms are covered with a layer of strawberries, juice, and whipped cream, typically flavored with sugar and vanilla.
The top is replaced, and more strawberries and whipped cream are added onto the top.
Some convenience versions of shortcake are not made with a shortcake (i.e. biscuit) at all, but instead use a base of sponge cake or sometimes a corn muffin.
Japanese-style strawberry shortcakes use a sponge cake base, and are a popular Christmas treat in Japan.
Ingredients
- 3 pints fresh strawberries
- 1/2 cup white sugar
- 2 1/4 cups all-purpose flour
- 4 teaspoons baking powder
- 2 tablespoons white sugar
- 1/4 teaspoon salt
- 1/3 cup shortening
- 1 egg
- 2/3 cup milk
- 2 cups whipped heavy cream
Directions
- Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
- Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
- In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
- Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
- Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.
