National Strawberry Shortcake Day this June 14

Imagine sweet, juicy red strawberries, piled high on shortcakes -- just warm, split, the crumbly texture of a biscuit, the satisfying and familiar flavor  of vanilla punctuating every bite.  Wait, that's not the total picture because strawberry shortcakes generally are topped with fresh whipped cream - airy, light and just a taste of sinful!  

Driscoll's Strawberry Shortcake with Orange Scented Whipped CreamAre you ready to celebrate National Strawberry Shortcake Day this June 14?

No matter how you choose to serve one of America's favorite desserts,  the hero - sweet ripe strawberries are  in season and add the signature that will make memories.

Did you know:

  • California outproduces all of the strawberries grown across American and the world
  • Each strawberry has 200 individual seeds
  • The earliest printed recipe for Strawberry Shortcake was found in a cookbook published in 1847, "The Lady's Receipt-Book" by Miss Leslie
  • Strawberry Shortcake Parties became popular in the US around 1850, celebrating the coming of summer
  • Early American recipes for Strawberry Shortcake called for pie crusts in rounds or in broken up pieces.  This is the a favorite among Southerners
  • The Shortcakes are actually biscuits but other popular cake bases are angel food, pound cake, sponge cake and corn muffins
  • The legendary James Beard used hard cooked egg yolks mixed into his dry ingredients for the shortcakes; Rose Levy Beranbaum also uses cooked egg yolks in her recipe for biscuits in her Pie and Pastry Bible.
  • Strawberry Shortcake is the most widely known shortcake dessert but adding other berries like blueberries and blackberries is often done - especially throughout the summer.

Provided by Driscoll's - Only the Finest Berries

Katherine Peterson