The Joys of Strawberries and Cream Shortcake: A Quintessential Spring and Summer Dessert

As the days grow longer and the air turns warmer, our thoughts naturally drift towards the refreshing and rejuvenating flavors that embody spring and summer. There’s one dessert that particularly captures the essence of these seasons with its delightful combination of sweetness, fruitiness, and lightness: the Strawberries and Cream Shortcake. This dessert is not just a treat for the palate but a celebration of seasonal produce, bringing families together and creating joyous memories.

The Timeless Appeal

Strawberries and cream shortcake is a dessert that transcends time. Its roots are deeply embedded in the culinary traditions of many cultures, symbolizing the joy of harvest and the pleasure of shared meals. The combination of juicy, ripe strawberries, fluffy shortcake, and velvety cream creates a symphony of textures and flavors that are both comforting and refreshing.

In the spring and summer months, strawberries reach their peak, boasting the perfect balance of sweetness and acidity. This dessert honors the strawberry, allowing its vibrant flavor to shine, complemented by the richness of cream and the tender crumb of shortcake. It’s a dessert that invites customization, encouraging cooks to add personal touches that reflect their tastes and the bounty of their local markets.

A Recipe for Memories

Creating a Strawberries and Cream Shortcake is an experience in itself, one that families can enjoy together. From selecting the ripest strawberries to assembling the layers of cake and cream, each step is an opportunity for connection and creativity. Here’s a classic recipe that includes a delightful twist: three layers of shortcake filled with a luscious strawberry cream and strawberry jam, all topped with fresh strawberries in a homemade strawberry syrup.

Ingredients:

For the Shortcake:

2 cups all-purpose flour (256g)
1/4 cup granulated sugar (50g), plus extra for sprinkling
1 tablespoon baking powder (15g)
1/2 teaspoon salt (2.5g)
1/2 cup unsalted butter (113g), cold and cubed
1 cup heavy cream (240ml), plus extra for brushing

For the Filling:

2 cups heavy cream (480ml)
1/4 cup powdered sugar (30g)
1 teaspoon vanilla extract (5ml)
1/2 cup strawberry jam (160g)
1 pound fresh strawberries (450g), hulled and sliced

For the Strawberry Syrup:

1/2 pound fresh strawberries (225g), hulled and quartered
1/2 cup granulated sugar (100g)
1/4 cup water (60ml)

Instructions:

Prepare the Shortcake:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt. Add the cold butter, using a pastry blender or your fingers to incorporate it into the flour until the mixture resembles coarse crumbs.
- Gradually add 1 cup of heavy cream, stirring just until the dough comes together.
- Turn the dough out onto a lightly floured surface and knead gently. Form into a rectangle and cut into three equal parts. Pat each part into a 1-inch thick round. Place on the prepared baking sheet, brush with additional cream, and sprinkle with sugar.
- Bake for 15-20 minutes or until golden. Let cool completely.
Make the Strawberry Syrup:
- In a small saucepan over medium heat, combine the quartered strawberries, 1/2 cup sugar, and water. Bring to a simmer and cook until the strawberries are soft and the syrup has thickened, about 10 minutes. Strain the syrup and let cool. Keep the cooked strawberries for garnish.
Prepare the Filling:
- In a large bowl, beat 2 cups heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold in half of the sliced strawberries.
Assemble the Shortcake:
- Slice each shortcake in half horizontally. Spread a layer of strawberry jam on the bottom half of each shortcake. Top with a generous layer of the strawberry cream and a few sliced strawberries.
- Place the top half of the shortcake on top and press down gently. Repeat with the remaining shortcakes.
Serve:
- Top each shortcake stack with the remaining sliced strawberries and some of the cooked strawberries from the syrup. Drizzle with the strawberry syrup just before serving.