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Go here for the history ostrawberry shortcake
Makes 6 servings
Ingredients:
Strawberries
2 lbs. (4 cups) containers fresh strawberries, sliced
1 / 2 cup sugar
1 tablespoon vanilla
Whipped Cream
1 cup whipping cream
2 tablespoons sugar
1 teaspoons vanilla extract
Shortcake
3/4 cups all-purpose flour
4 teaspoons baking powder
3/4 cup cold butter, cut up
1 /4 cup sugar
2 large eggs, lightly beaten
1 (8-oz.) container sour cream
Garnish: fresh mint sprigs
Directions:
Pre heat oven to 425 degrees F
Prepare Strawberries
Combine strawberries, 1 / 4 - 1/2 cup sugar, 1 tablespoon fresh vanilla extract, and let it stand for an hour. It is best to start with a little sugar and add more if needed.
Prepare the shortcake:
1. Combine flour, remaining 1/4 cup sugar, and baking powder in a large bowl; cut butter into flour mixture with a pastry blender or two forks until crumbly.
2. In a separate bowl beat the eggs, sour cream, and blend into the flour mixture and mix until just blended. Don’t overmix.
3. Divide into 6 mounds and drop onto a greased baking sheet,
about 1 /3 cup.
4. Bake for 12 -15 minutes until just lightly browned, and let them cool.
Prepare the Whipped Cream
Beat whipping cream at medium speed with an electric mixer or by hand until foamy; gradually add 2 Tbsp. sugar, beating until soft peaks form. Cover and chill up to 2 hours.
Assembly
Split shortcakes in half horizontally. Spoon about 1/2 cup berry mixture onto each shortcake bottom; top each with a rounded Tbsp. chilled whipped cream, and cover with tops. Serve with remaining whipped cream. Garnish, if desired.
Recipes and Links
Links and acknowledgements
Feeding America, historical cookbooks
Online Etymology dictionary
The Penguin Companion to Food
Alan Davidson
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