American Shortcake

 

When talking about "Shortcake" most of us will think about the Japanese shortcake.

A soft sponge cake with whipped cream and fresh strawberries is a Japanese-style shortcake but for Americans, the shortcake is a rich biscuit with whipped cream and strawberries, the name is the same but it's totally different ^^.

But both of them are delicious, it depends on you! 

Anyway, American shortcake is very easy to make and you don't need any equipment either. 

When making scones or biscuits, I usually refrigerate the dough before cutting it as the dough will rise better, but it's not a must, if you don't have time (or just don't want to wait, haha), you can cut and bake immediately after mixing.

For the strawberry, if it's not as sweet as you want, you can cut and mix it with sugar (using sugar about 10-20% of the weight of the strawberry) and rest for 1 hour before using.

American Shortcake

Makes 6 Shortcake

Biscuits

200 g ................... Cake flour

2 tsp ..................... Baking powder

5 g ........................ Cornstarch

40 g ...................... Granulated sugar

1/8 tsp ................... Salt

80 g ...................... Unsalted butter, cool, and cut into 1 cm. pieces

1 ........................... Egg (55 g )

30 g ..................... Whipping cream

1/2 tsp ................. Vanilla extract

Whipped cream

200 g ................... Whipping cream

1/2 tsp .................. Vanilla extract

20-25 g ................. Granulated sugar

6-7 ........................ Fresh strawberry

Sift the cake flour, baking powder, and cornstarch into a bowl.

Add the granulated sugar and salt into the bowl and whisk to combine.

Put the butter into the bowl and mix with a scraper or fingertips.

Until the mixture resembles bread crumbs.

Put the whipping cream, vanilla, and egg into the bowl.

Mix until a dough forms.

Remove from the bowl. Press lightly.

Fold the dough 6-7 times.

Cut the dough in half.

Stack the dough together.

Press the dough into a 10x15 cm. Block

Cover and refrigerate for 1.30 hours.

Before baking preheat an oven to 180℃

Cut the dough into 6 pieces.

Brush with whipping cream.

Bake for 18 minutes. in the 180℃ preheated oven.

Let it cool completely.

Put the whipping cream, vanilla extract, and sugar into a bowl and whip until soft peaks form.

Split the biscuit in the middle, and pipe the whipped cream over on the side of the biscuit.

Place the strawberry over the cream and set the top of the biscuit back.

American Shortcake