According to Wikipedia, the shortcake was invented in England in the late 16th century. The original shortcake was not only a sponge cake, but also a fruit-filled biscuit cake. A biscuit is topped with whipped cream and fresh strawberries in the American variation of strawberry shortcake.
In France, there is no such thing as a “shortcake,” but there is a strawberry cake, which is a pink sponge cake with pink icing made entirely of strawberries. The Japanese strawberry shortcake is a cross between the American and the French versions. The cake is a sponge cake with a natural color, yet the embellishments are comparable to those on an American cake.
Strawberry Shortcakes are sometimes referred to as “Christmas Cakes” in Japan. An interesting fact is that June 14 is “Strawberry Shortcake Day.” Strawberry Shortcake is one of Japan’s most popular cakes, and what we have in Singapore is mostly based on the Japanese version.
Layers of sponge cake, soft cream fillings, fresh strawberry slices, and whipped cream are typical components of a Strawberry Shortcake. It may appear straightforward, but it is all about the freshness. This is also one of those light cakes to enjoy when you want something sweet but don’t want to feel terrible about it.
How to make a strawberry shortcake
- 1 1/2 cups flour (all-purpose)
- 1 teaspoon vanilla extract
- 1/2 gallon of whole milk
- 1 cup whipped heavy whipping cream
- A third cup of sugar
- A quarter cup of shortening
- 1 big room-temperature egg
- 1 1/2 pints sliced strawberries (fresh or frozen)
- 2 tablespoons powdered baking soda
- Salt (1/4 teaspoon)
- Cream the sugar and shortening together in a mixing bowl. In a separate bowl, whisk the egg and vanilla extract together.
- Combine the dry ingredients and alternating adding them to the creamed mixture with the milk. In a prepared 9-inch square baking sheet, spread the batter.
- Preheat oven to 350°F and bake for 20-25 minutes.
- Allow to cool on a wire rack.
- Make nine servings by slicing the cake in half.
- Fill each portion with whipped cream and strawberries after splitting it horizontally.
- Replace the top of the cake and top with extra berries and a dab of whipped cream.
Ready to be served!!!
Nutrition chart of strawberry shortcake
1 piece has 231 calories and:
- 5 grams of unsaturated fat
- 2 grams of saturated fat
- 22 milligrams of cholesterol
- 188 milligrams of sodium
- 39 grams of carbohydrate (2 grams of fiber and 20 grams of carbohydrates)
- And 4 grams of protein.
Tips to make a perfect strawberry shortcake
Mix dry ingredients nicely
Make sure your dry ingredients are thoroughly mixed before adding them to the liquid ingredients. There should be no pockets of baking powder in the baked cake.
The perfect strawberry cut
So, for a perfect cut, on a cutting board, set the berry stem side down and cut into 14-inch slices.
Flavour your whip cream
To make flavoured whipped cream, combine 1 teaspoon lemon zest and 2 teaspoons lemon juice in cold whipping cream and beat until soft peaks form (make sure you’re preparing whipped cream correctly!). While strawberries are the most traditional, blueberries, blackberries, and raspberries might all be used in this dish.
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