In the United States, strawberry shortcake parties were held as celebrations of the summer fruit harvest. In some recipes the shortcake itself is flavored coconut is one addition. Though strawberry is the most widely known shortcake dessert, peach shortcake, blueberry shortcake, chocolate shortcake and other similar desserts are made along similar lines. biscuit) at all, but instead use a base of sponge cake or sometimes a corn muffin. Some convenience versions of shortcake are not made with a shortcake (i.e. The top is replaced, and more strawberries and whipped cream are added onto the top. The shortcakes are split and the bottoms are covered with a layer of strawberries, juice, and whipped cream, typically flavored with sugar and vanilla. Sliced strawberries are mixed with sugar and allowed to sit an hour or so, until the strawberries have surrendered a great deal of their juices ( macerated). Strawberry shortcake is a widely known dessert made with shortcake.
Then it is baked at a relatively high temperature until set. The dough is then dropped in spoonfuls onto a baking sheet, rolled and cut like baking powder biscuits, or poured into a cake pan, depending on how wet the dough is and the baker's preferences. The liquid ingredients are then mixed in just until moistened, resulting in a shortened dough. The dry ingredients are blended, and then the butter is cut in until the mixture resembles cornmeal. Shortcake is typically made with flour, sugar, baking powder or soda, salt, butter, milk or cream, and sometimes eggs. The first known cookbook by a black woman in the United States, A domestic cook book (1866) by Malinda Russell, also contains a recipe. A similar recipe appeared in Jennie June's American Cookery Book (1866) by Jane Cunningham Croly. A June 1862 issue of the Genesse Farmer (Rochester) described a “Strawberry Shortcake” made up of layers of soda biscuit, fresh berries, sugar, and cream. īy the 1860s, cream was being poured onto the shortcake and strawberries. By the 1850s, leavened shortcakes were the popular pastry for American strawberry cakes, and the term strawberry shortcake became established.
The North American introduction of baking soda and baking powder as leaven in the 1800s revolutionized baking and made possible the biscuit-style shortcake. These "Strawberry cakes" were made of a thick unleavened cookie of flour, butter, eggs and sugar, split, layered with fresh strawberries, and covered with a hard sugar-and-egg white icing. The recipe was popularized by Eliza Leslie of Philadelphia, Pennsylvania in The lady's receipt-book (1847). Strawberries were first included in a recipe for "Strawberry cake" which appeared in the Jissue (page 86) of The Ohio Cultivator (Columbus). It was similar to shortbread but less dense and more crunchy and dry than shortbread. It describes a cookie or biscuit in the English sense, made of flour, cream, sugar, egg yolk and spices. The earliest mention of the term shortcake occurred in 1588, in the second English cookbook to be printed, The Good Huswifes Handmaid for Cookerie in her Kitchen (London, 1588). The "short" part of the name "shortcake" indicates something crumbly or crispy, generally through the addition of a fat such as butter or lard.
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