| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 355 | 20g | 12g | 40g |
| sugars | fibre | protein | salt |
| 16g | 2g | 5g | 0.2g |
Oh, the joys of a California summer, the sun blazing down, casting a golden hue on everything under its warm touch. As I dial back to one of your favorite–and my cherished recipes, Strawberry Shortcake, I can’t help but sense the sun-kissed strawberries whispering tales of Californian orchards, blurring lines between my memories and the burst of flavor they pack.
Let me tell you why I hold this recipe close. Childhood memories are often associated with food; for me, it was accompanying my mother on weekend trips to the local farmers market. We’d return, our baskets brimming with the brightest, plumpest strawberries, their sweet aroma spilling into the California air, paving the way for what turned into many an afternoon of whipping up my family’s coveted Strawberry Shortcake recipe.
The Layered Bond with My Roots
Even when cooking desserts like Strawberry Shortcake, I find my Gujarati heritage blending in with my Californian upbringing. There’s a parallel in the ethos of enjoying fresh, seasonal produce, be it in a Gujarati ‘Undhiyu’ or this tangy, soft, and soothing shortcake. The two cultures, though thousands of miles apart, come together, bearing testimony to how food becomes the universal language of fellowship.
Health and Flavor Hand in Hand
What makes Strawberry Shortcake a recipe close to my heart? It’s the harmony of health and flavor. We all know that strawberries are packed with antioxidants, vitamin C, and manganese. When juxtaposed with the rich, creamy dairy used in this recipe, it provides a balance, making this indulgence a guilt-free one. This blend of ingredients is not just palate pleasing but also boosts your immunity, a recipe that delights both, body and soul.
Strawberry Shortcake blends seamlessly with any meal. It cuts through the spice of an intense Indian platter or adds a delightful finish to a classic American BBQ spread. Or you can simply pair it with a steamy cup of Masala Chai on a lazy afternoon. This dessert, in its simplicity and freshness, encapsulates the flexible charm of the Californian-Gujurati kitchen that I so adore.
There are numerous ways you can style your Strawberry Shortcake. Some love it layered, like a trifle with generous cream and strawberries sandwiched between layers of the crumbly shortcake. While others (including myself), love to serve it biscuit style, halved with a swipe of cream, a spoonful of juicy macerated strawberries, garnished with a sprig of mint. Aesthetically delightful!
A Dessert that Tells a Story
As I pass this recipe onto you, it’s like handing down a piece of my heart. Each ingredient, from the sugar that gently sweetens the strawberries to the vanilla extract that lends an exquisite fragrance, mirrors my culinary journey. It’s not merely about an exceptional Strawberry Shortcake recipe. It’s more than that – it’s the embodiment of my story, my love for food, the interlace of my Indian-American heritage, and a tribute to my beautiful California.
What You’ll Need
- 1 pound fresh strawberries
- 1/2 cup white sugar
- 2 cups all-purpose flour
- 1/4 cup white sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 2/3 cup whole milk
- 1 tablespoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Method
Step One
Begin by preheating your oven to 425 degrees F (220 degrees C). Rinse the strawberries, hull and slice them. In a mixing bowl, combine the strawberries and 1/2 cup of white sugar. Let sit for 1 hour, stirring occasionally.
Step Two
In a large mixing bowl, combine the flour, 1/4 cup of white sugar, baking powder and salt. With a pastry blender or your fingers, cut in the cold butter until the mixture resembles coarse crumbs. Pour in the milk and 1 tablespoon of vanilla extract. Stir until just combined, do not over mix.
Step Three
On a floured surface, pat or roll the dough out to approximately 1 inch thickness. Using a round cookie cutter or glass, cut out shortcakes from the dough and place onto a baking sheet.
Step Four
Bake in the preheated oven for 10 to 15 minutes, or until golden brown.
Step Five
While the shortcakes are in the oven, beat the heavy cream, powdered sugar and 1 teaspoon of vanilla extract until soft peaks form. This is your whipped cream.
Step Six
After the shortcakes have cooled slightly, split them in half. Spoon some of the strawberries with their juice onto the bottom half. Top with a generous dollop of whipped cream and then the shortcake top. Finish with another dollop of whipped cream and more strawberries. Enjoy!
