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James Beard's favorite Strawberry Shortcake


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Food: A Culinary History (European Perspectives)  

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Go here for the history of strawberry shortcake

James Beard's Favorite Strawberry Shortcake


4 cups flour
1/4 cup, plus 2 tablespoons sugar
3 1/2 teaspoons cream of tartar
1 3/4 teaspoons baking soda
2 teaspoons salt
3/4 cup butter, chilled and cut into bits
1 1/2 cups whipping cream
4 hard-cooked egg yolks, mashed
4 tablespoons melted butter

3 to 4 pints strawberries, hulled, sliced and sweetened to taste
Whipping cream, sweetened to taste and whipped to desired thickness

Combine the flour with the sugar, cream of tartar, baking soda and salt. Cut in the chilled butter with knives or a pastry cutter. Stir in the cream and egg yolks quickly until a "shaggy" (slightly lumpy) dough forms.
Knead dough on a floured surface a few times and pat out to 3/4-inch thickness. Cut out 6 to 8 rounds, 3 inches in diameter, with a cookie cutter or sharp-edged glass. Cut out an equal number of 2 1/2-inch rounds.

Place larger rounds on a lightly oiled baking sheet, brush with some of the melted butter, then place smaller rounds in centers of larger rounds. Bake in a 375-degree oven for 15 to 18 minutes, until biscuits are firm and golden.

Lift tops from cakes, spoon sliced and sweetened berries over bottoms, replace tops and spoon more berries over top. Serve with the whipped cream.

Serves: 6 to 8 people

Recipes and Links

Classic Strawberry Shortcake


Links and acknowledgements

Feeding America, historical cookbooks

Online Etymology dictionary

The Penguin Companion to Food
Alan Davidson


Other Recommended Books


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