International / basics / Cakes & baking
Strawberry Shortcake
This recipe is adapted from the public domain cookbook Boston Cooking-School Cook Book.
Ingredients
- all-purpose flour, 275 g / 9.7 oz2 cup
- baking powder4 tsp
- salt1/2 tsp
- sugar2 tsp
- milk, 185 ml / 6.3 oz3/4 cup
- butter, 1/2 stick / 60 g1/4 cup
- strawberries200 g
- sugar1 tbsp
- buttercream, 225 g1 cup
- whipping cream, 250 ml; whipped with a little sugar1 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 12 steps
Preheat the oven to . Grease and line a baking sheet.
Mix dry ingredients in a mixing bowl.
Rub the butter into the flour mixture with your fingers until the mixture resembles breadcrumbs.
Add milk gradually to the mixture, mixing to make a soft dough.
Turn dough onto a floured board, and divide in two parts.
Pat each part to flatten slightly, then roll out into a circle and place on the baking sheet.
Bake for 12 minutes. Take the cakes out of the oven and leave them to cool completely.
Split each cake in half horizontally, and spread each layer with buttercream.
Sweeten strawberries to taste with sugar, then heat in a pan until warmed.
Remove strawberries from the heat, and crush them slightly.
Layer the berries between the cakes, and spread some on the top layer.
Cover the top with whipped cream.
Region evidence: no stated origin (basic dish)
