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Post by sugarspinner on May 28, 2018 17:27:59 GMT
While eating our first strawberry shortcakes for this season, last evening, we got into a discussion about what different people call "strawberry shortcake." Our son, who has lived in Florida for the past 7 years, said that people near him consider angel food cake as the best basis for strawberry shortcake. Some around here do the same, or use sponge cake. We think the only authentic shortcake is made with warm buttered baking-powder biscuits (I use a bit of sugar in the dough), topped with sweetened strawberries, a dollop of milk and a good spoonful of whipped cream, We also like it made with pie dough, What's your favorite strawberry shortcake, or is it even a favorite dessert in your area? We usually make at least one whole meal from this during the season. |
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Post by Skandi on May 28, 2018 21:18:08 GMT
Shortcake? Never heard of it shortbread, yes but that's obviously not what you are talking about.
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Post by sugarspinner on May 28, 2018 22:24:38 GMT
Shortcake? Never heard of it shortbread, yes but that's obviously not what you are talking about. Ah, a fine old American food! I happen to really like shortbread also and we frequently eat it. It also makes a decent shortcake but not the same. One of the things I thought I might find with this thread was that Strawberry Shortcake just isn't eaten all over and that, when it is, it is frequently something entirely different. In the Midwest, Strawberry Shortcake is common during this season. As I said, we will make an entire evening meal of it at least once each year. |
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Post by Weed on May 29, 2018 13:29:24 GMT
We begin with fresh garden strawberries, store berries won't do. We slice them in advance and sprinkle with just enough sugar to draw out the juice. Cake of choice here is pound cake cut into thin 3/8" slices. Add a layer of the berries to the cake and drizzle on a few spoonfuls of the syrup, top with cool whip or canned whipped cream. The trick is finding the perfect ratio of cake, berries, syrup and whipped cream. Usually takes 3-4 try's to get it just right (and a tall glass of milk😁😁😁
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Post by dustawaits on May 29, 2018 21:28:38 GMT
Shortcake for us was a biscuit type dough made with extra fat.
These would then be rolled thin , double stacked then baked.
Served with cream and strawberries.
Rich pie crust fits the purpose likewise!
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