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!
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