There are two distinct camps on strawberry shortcake. The original strawberry shortcakes were made with a biscuit dough. The berries were sweetened and spread between layers of biscuit, then topped with plain or sweetened whipped cream.
Another way to make the shortcake is to use a sponge cake as a base for the shortcake. The berries are sweetened and served in the same way as the biscuit version. I prefer the sponge cake version, or sometimes I make it with pound cake.
When choosing berries for this recipe, look for ripe berries without soft spots or blemishes. Store them in a cool dry place, without washing. When ready to prepare them, wash them gently by dipping them into a large bowl of water briefly. Remove the berries from the water, leaving the dirt and sand at the bottom. Do not hold under running water, the force of the water can bruise the berries.
Strawberry Shortcake Recipe
3 cups strawberries
confectioners sugar
6 biscuits or servings of sponge cake
whipping cream
Crush the strawberries lightly with a fork or slice them. Add sugar to taste and set aside to macerate for 2-3 hours at room temperature.
Prepare the biscuits or the sponge cake. When baked split the biscuits or slice the cake thinly. Layer the strawberries between the layers of biscuit or cake, then top with more berries.
Whip the cream with just enough sugar to sweeten until soft peaks form. Dollop the whipped cream on top and serve garnished with a whole berry or a sprig of mint if desired.
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