We talked about strawberry shortcake a couple of years ago, but it’s like cornbread dressing at Thanksgiving – they both deserve attention every year. We now have decent strawberries available to us year round, but there’s nothing like locally grown berries. The flavor is delicious and when capped, sliced and sprinkled with sugar they release delicious juices that play an important role in the creation of the perfect shortcake.
As with most traditional recipes there are many versions. In general, I guess we can say that shortcake is some kind of biscuit or cake base, topped with sweetened strawberries and whipped cream.
My favorite way to make shortcake is with a delicious biscuit, lightly sweetened and made with butter for extra richness. The buttery, flaky biscuit texture holds up to a drenching of juicy sweet strawberries and whipped cream (I like mine topped with unsweetened whipped cream). To me it’s the delicious combination of textures and the sweet, salty and creamy flavors that create the perfect strawberry shortcake.
Of course, there are those who prefer to use a rich buttery cake for the base or the spongy little cup-shaped cakes sold in the grocery store. But you really should give Southern Biscuit Shortcakes a try. They’re delicious!
I would love to hear how you make your favorite shortcake.