Strawberry shortcake can be very polarizing, did you know that?
People have a definitive idea of what strawberry shortcake is to them (kind of like scones – do you mean fried bread or the baked English-style scones because ohmygosh, that’s a sensitive subject).
I grew up eating strawberry shortcake the only way possible: angel food cake, strawberries and whipped cream, of course.
I honestly never knew there was a different kind of strawberry shortcake until I was in college and after making the only kind of strawberry shortcake worth eating for my roommates, one of them announced that “this is good and all but it isn’t strawberry shortcake.”
After picking my jaw up off the floor (food was very personal to me back then, too), I received a lesson in the history of strawberry shortcake.
Come to find out classic strawberry shortcake is actually made with…well…a shortcake: a buttery, tender cake that melts in your mouth and is reminiscent of, come to think of it, a scone (and not the fried kind).
I decided I couldn’t let one more Valentine’s Day go by without getting a classic strawberry shortcake fit and ready for my recipe files (or in other words, this blog).
We have strawberry shortcake constantly throughout the summer, but it also makes a much anticipated appearance on or near Valentine’s Day always.
Of course I couldn’t let the task go by without making sure there was a chocolate version, too. Because, yeah. Chocolate. Hello.
The end verdict (after several tries and variations including scrapping rolling out and cutting individual biscuits in favor of baking it all in one pan) is that this strawberry shortcake is unbelievably delicious.
Light, lovely cake that crumbles every so slightly around the juicy strawberries and creamy pillowy clouds of whipped cream. It certainly is classic. And it is most certainly fantastic.
The perfect recipe for when you want a traditional strawberry shortcake.
I’m not sure I’ll ever forego my roots – I have a very, very soft spot for the angel food variety of strawberry shortcake but I’m awfully happy to add this version to strawberry shortcakes I love and admire (it’s good enough to make it into The Best Recipe section so that should be telling in and of itself).
P.S. If you are following along on running/race updates, here’s an incredibly awesome story submitted by Jill. The short 3-minute video she included is inspiring beyond words!
For the chocolate version, replace the 1 1/2 cups flour with: 1 1/4 cup flour + 1/4 cup cocoa powder + 1/2 teaspoon baking soda. Also, the amount of strawberries (and cream for that matter) you use is really dependent on how loaded you want each serving of shortcake. I've given a general amount but increase if you'd like.
Sweetened Whipped Cream:
For the chocolate version, replace the 1 1/2 cups flour with: 1 1/4 cup flour + 1/4 cup cocoa powder + 1/2 teaspoon baking soda.
Also, the amount of strawberries (and cream for that matter) you use is really dependent on how loaded you want each serving of shortcake. I've given a general amount but increase if you'd like.