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Classic Strawberry Shortcake


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Food: A Culinary History (European Perspectives)  

The Oldest Cuisine in the World: Cooking in Mesopotamia

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Go here for the history ostrawberry shortcake

Makes 6 servings

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


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


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.


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

James Beards Favorite Shortcake Recipe


Links and acknowledgements

Feeding America, historical cookbooks

Online Etymology dictionary

The Penguin Companion to Food
Alan Davidson


Other Recommended Books


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