Strawberry Shortcake is one of the best American dessert classics, along with Apple Pie, Peach Cobbler, Banana Bread, Pecan Pie, Brownies and Chocolate Chip Cookies, and it is my favorite for spring. Fresh local strawberries are starting to appear in our local market. They are not quite great yet, but I could not resist getting some for their vibrant color and gentle fragrance. Plus it was only $2.99 a pint at my local Whole Foods Market, where the berries have a nice smell, unlike the strawberries that most supermarkets carry all year (with virtually no fresh smell). I had been waiting to make this spring treat, so I thought it was a good bargain and went for it.
When I was a kid, strawberry season was short – only for a couple of months – and they were quite expensive, so it was a special treat. Here in California we are very lucky that strawberry season is long – from now until almost the end of summer. My favorite organic farmer’s small wild berries, such as the intensely flavorful strawberries, come out in mid-June, but it is worth the wait.
American Strawberry Shortcake is famous for using biscuit shortbread dough (contains no egg), with heavy cream or buttermilk. This makes for a “cake” that is a bit dry but crunchy… popular with Americans. (I have also used sponge cake for the “cake” and it is good too.) The shortbread style is simple and quick to make, and can be a fun project with young children on a Sunday afternoon. It’s a great way to enjoy real strawberries in spring!
Wine suggestion: Crémant d’Alsace, for pairing Strawberry Shortcake
Ranging from pale gold to a gorgeous salmon color – depending on the grapes – Crémant d’Alsace is a bubbly that suits all occasions and cuisines. Vibrant and mineral-driven, these elegant sparkling wines are made in the traditional method. Brut (white) versions will convey toast, white flowers and citrus, and Rosé Crémants will be lush with bright, red berries and rose petals.
- Two 1-pint baskets of strawberries (about 4 cups/one pound/500g)
- 1 cup heavy cream
- ¼ cup plus 2 tablespoons granulated sugar
- ½ teaspoon pure vanilla extract (optional)
- 6 baked 2½-inch round biscuits*
- Powdered sugar for dusting
- 1½ cups (210g) unbleached all-purpose flour, plus more for rolling
- 1 big pinch of salt
- 4 teaspoons granulated sugar
- 2 teaspoons baking powder
- ¾ stick (3 oz/90g) unsalted butter, cut into 1/2-inch pieces, chilled
- ⅔ cup (11 tablespoons) heavy cream
- 1 egg yolk (optional)
- Preheat the oven to 400F.
- In a medium mixing bowl, combine the flour, salt, sugar and baking powder. Cut the cold butter into the flour mixture with a pastry cutter (blender) until most of the pieces of butter are pea size or smaller. Stir in 10 tablespoons cream (and egg yolk if desired) until the mixture just comes together. Turn the dough out onto a lightly floured surface and roll out about ½ inch thick. Cut into six 2½-inch round or square biscuits, rerolling the dough scraps if necessary.
- To bake, place the biscuits on a baking sheet and brush the tops with the remaining 1 tablespoon cream. Bake for 17 minutes, or until golden.
- In a mixing bowl, slice the strawberries and toss with ¼ cup sugar. Puree about ½ cup of the strawberries and stir into the bowl of sliced berries.
- Whip the cream with 2 tablespoons sugar until it forms soft peaks.
- To assemble the shortcakes, first slice the biscuits in half horizontally. Place a bottom biscuit on a plate, cover with a scoop of strawberries+puree and a dollop of the whipped cream, top with the other half of the biscuit, and dust with powdered sugar. Serve immediately.
- Shortbread dough does not need egg or egg yolk, but adding egg makes the dough softer and taste richer.
