Shortcake is not shortbread, the crisp buttery squares that go so well with tea. I described shortbread as a kind of scone, served as scones are, in Cornwall, with clotted cream and jam. I preached the virtues of unbleached flour, sweet butter, and an added egg yolk, and haven’t changed my mind. The one variation I make on the traditional American dessert is that I do not add sugar and vanilla to the whipped cream, after becoming addicted to the thick plain cream served in England. In Great Barrington I can buy fresh, heavy local cream and it’s delicious on its own, but if your only option is ultrapasteurized whipping cream from the supermarket I urge you to add a little sugar, or stevia, and vanilla extract (known, delightfully, as vanilla essence in the UK).
Recipe: Strawberry Shortcake
Recipe: Strawberry Shortcake
Recipe: Strawberry Shortcake
Shortcake is not shortbread, the crisp buttery squares that go so well with tea. I described shortbread as a kind of scone, served as scones are, in Cornwall, with clotted cream and jam. I preached the virtues of unbleached flour, sweet butter, and an added egg yolk, and haven’t changed my mind. The one variation I make on the traditional American dessert is that I do not add sugar and vanilla to the whipped cream, after becoming addicted to the thick plain cream served in England. In Great Barrington I can buy fresh, heavy local cream and it’s delicious on its own, but if your only option is ultrapasteurized whipping cream from the supermarket I urge you to add a little sugar, or stevia, and vanilla extract (known, delightfully, as vanilla essence in the UK).