Strawberry shortcake is a summer favorite. So fresh, sweet and yummy. There are so many varieties, too!
This is the type of strawberry shortcake some of us remember our grandmother making with buttermilk biscuits, either drop or the kind you spread the dough out and cut like big, soft cookies. Fresh out of the oven, we burned our fingers grabbing and splitting them so we could pile on the berries. Whipped cream or ice cream often topped it off, melting into creamy goodness on the berry-biscuit pile. Yum! And even though you didn’t know what “macerated” meant, Grandma did! It was slicing the berries, sprinkling with a bit of sugar, and letting them sit and develop that great red strawberry sauce. Sturdiwheat Shortcake Mix makes it easy for you!
Pound or Angel Cake
Maybe your memories of Strawberry Shortcake are of the pound or angel cake variety. Whether homemade or those cute pre-packaged cake cups, it didn’t matter, the fresh strawberries were the crowning glory, the cake just a vehicle for the red, juicy treat. Buying a store-bought cake still remains an easy and popular way to create this summer delight!
History of Strawberry Shortcake
Driscoll’s, one of the leading growers of strawberries, encourages us to celebrate on June 14, National Strawberry Shortcake Day. They claim the first recorded strawberry shortcake was in the 1500’s in Europe. Click HERE to read more.
Wikipedia tells us more HERE. (Read the Wikipedia article and you’ll learn about a world-record-setting shortcake in the Philippines weiging in at over 21,000 lbs.!)
Interesting Variation – Galette!