Strawberry shortcake, the american strawberry-cream shortcake that never fails
Strawberry shortcake is a big word in the United States, not only because it mixes whipped cream, strawberries and a glorious batter, but also because it is an absolute classic. Not only because it mixes whipped cream, strawberries and a glorious dough, but also because it is an absolute classic: it even celebrates its own national day on June 14. The key? That base that's not exactly sponge or cookie, but a marvel halfway between British scone and sablé dough: soft in the center, a little crumbly on the outside and ready to soak up the fruit juices without losing its shape. It's such an easy dessert to assemble that in less than an hour you have it done, and with fairly standard ingredients. And although strawberries are the most iconic version, the idea works with more fruit: raspberries, apricots, mangoes... the important thing is that they are well marinated and well macerated. Little effort, lots of reward for an iconic dessert of spring and summer in the United States, and now also of ours.
Ingredients
To macerate the strawberries:
For the shortcakes:
For the whipping cream:
Materials
- Bowl
- Spatula or wooden spoon
- Rolling pin
- Round pastry cutter
- Electric whisk or whisk mixer