01/10/2026
My oldest came across strawberry shortcake online and asked if we could buy or make one. So I pulled out my trusty Joy of Cooking and lo and behold it had the classic recipe. I always assumed the cake in strawberry shortcake was a basic vanilla or pound cake but that’s not actually true. It’s closer to a biscuit with sprinkled sugar on top. It’s very light and delicate but has a nice salty almost crunchy outer texture. The strawberry filling was done with fresh strawberries , a tablespoon of attawbeeey preserves, vanilla, and sprinkled sugar. You let that rest for 45 minutes and you get a macerated fruit mix. Finally we whipped cream and added powdered sugar and vanilla. This is a serve immediately dish - so the shortcakes make it easier to keep fresh than a whole cake. This was very easy to make and will definitely be repeated.
