Strawberry shortcake, a beloved dessert cherished by many, has a fascinating history and origin that dates back centuries. The origins of this delectable treat can be traced back to the 16th century in Europe, where it was first created using a simple recipe of sweetened strawberries served on a piece of cake or sweet bread. Over time, the dessert evolved and gained popularity, with variations emerging in different regions.
The modern version of strawberry shortcake that we know and love today is believed to have originated in the United States during the 19th century. It became a popular summertime dessert, especially in the southern states where fresh strawberries were abundant. The classic recipe typically consists of a sweet biscuit or sponge cake, topped with fresh strawberries and whipped cream.
As the years passed, strawberry shortcake continued to evolve, with new variations and creative twists being introduced by chefs and home cooks alike. Today, it remains a beloved dessert that is enjoyed by people of all ages around the world.
So the next time you indulge in a delightful serving of strawberry shortcake, take a moment to appreciate the rich history and origins of this iconic dessert that has stood the test of time.
INGREDIENTS:
- Biscuit mix
- 4 cups strawberries
- ¼ cup sugar
- whipped cream
DIRECTIONS:
Make Shortcake (biscuit) recipe according to directions on box, adding additional sugar. Roll dough out to ½-inch (1.5 cm) thickness, using a 3-inch (7.5 cm) diameter cookie cutter, cut out shortcakes (biscuits).
Preheat 13-inch French Skillet to 275°F (135°C). Place shortcakes in pan, cover (vent open), and bake for 20 minutes. DO NOT PEEK. After cooling, cut shortcakes in half lengthwise.
While shortcakes are baking, wash and remove stems, and halve strawberries. Place in 3-quart Mixing Bowl and sprinkle with sugar. Let set until shortcakes are cooled.
To Serve: Place bottom half of shortcake on individual dessert plates. Spoon 2-3 tablespoons strawberries onto shortcake, place top half of shortcake on top of strawberries, spoon on more strawberries and top with whipped cream.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 296; Fat Grams 10; Carbohydrate Grams 50; Protein Grams 3; Cholesterol mg 0; Sodium mg 307.
THE POINT SYSTEM: Calorie Points 4; Protein Points 0; Fat Grams 10; Sodium Points 13; Fiber Points 1; Carbohydrate Points 3 ½; Cholesterol Points 0.