It’s strawberry season and you get those little red fellas everywhere. I guess it’s quite obvious to make something with them :P That’s why I decided to make an American classic when it comes to strawberries: Strawberry Shortcake!

Not talking about the little dolls you might find in little girls rooms. I’m talking about delicious food! I bet you all know strawberry shortcakes already. So much deliciousness in one little dessert :P
I had my first strawberry shortcake when I was working in the U.S. for the mouse in Florida. We had a lunch room with vending machines and one of them was only for dessert. Chocolate bars, cheesecakes, strawberry shortcakes and much more. As you can imagine those vending machines only carry stuff that can survive the apocalypse. It all tastes pretty much artificial, the strawberries on the shortcake had a pretty bright neon-ish red, the whipped cream or whatever you want to call it, was nothing “natural” I’d say, probably not a single molecule of real cream in there… but I liked it. Really! ;)

At some point, I got a “real” strawberry shortcake and of course, it was much, much better than the stuff from the machines. That was the point where I really fell in love with this dessert ;) So good! Something I could eat every day until the end of times…
Here in Germany, we don’t do strawberry shortcakes but we have something similar. It’s a basic cake called “biskuit”, topped with pudding cream and fresh strawberries. Also very good. If you like strawberry shortcake, you should try that one too.
Dunno how you normally make the shortcakes, but with this recipe you can also bake one big shortcake, cut it into small pieces or crumble it and layer it with the other ingredients in glass jars to get a layered dessert. Just an idea ;)
INGREDIENTS / ZUTATEN
For the shortcakes:
1 1/3 cups (170g) all-purpose flour
1 tbsp. baking powder
3 tbsp. fine polenta (Maisgrieß)
3 tbsp. sugar
1/4 tsp. salt
2 hard-boiled egg yolks
3 oz. (85g) cold butter
2/3 cup (160ml) heavy cream
2 tbsp. heavy cream
1-2 tbsp. sugar
For the strawberry filling:
25 oz. (700g) strawberries
1/4 cup (50g) sugar
1 tsp. lemon zest
1 tbsp. lemon juice
1 tbsp. water
For the decoration:
3/4 cup (180ml) heavy cream
2 tbsp. confectioners’ sugar
1/2 tsp. vanilla paste
Für die Shortcakes:
170g Mehl (Type 405)
1 EL Backpulver
3 EL Maisgrieß
3 EL Zucker
1/4 TL Salz
2 hartgekochte Eigelb
85g kalte Butter
160ml Sahne
2 EL Sahne
1-2 EL Zucker
Für die Erdbeerfüllung:
700g Erdbeeren
50g Zucker
1 TL Zitronenschale
1 EL Zitronensaft
1 EL Wasser
Für die Dekoration:
180ml Sahne
2 EL Puderzucker
1/2 TL Vanillepaste

DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 350°F (175°C). Place the dough balls on the prepared baking sheet with enough space in between, brush them with heavy cream and sprinkle with the sugar. Bake for 26-30 minutes until golden. Take out of the oven and let cool down on a wire rack.
3. Wash and dry the strawberries, remove the green parts and cut in half. Mix with the sugar and lemon zest until well combined. Add half of the strawberries with the lemon juice and water to a saucepan, heat up and let simmer over medium heat until the strawberries get soft – takes about 10-15 minutes. Take off the heat and let cool down.
4. Whip the heavy cream with the confectioners’ sugar until stiff peaks form. Add the vanilla paste and mix in. Mix the cooked strawberries with the marinated strawberries. To serve cut the shortcakes in half, add some strawberries on top and finish with some whipped cream.
2. Den Ofen auf 175°C (350°F) vorheizen. Die Teigbälle mit etwas Abstand auf das vorbereitete Blech setzen, mit der Sahne einstreichen und Zucker bestreuen. Für etwa 26-30 Minuten Backen, bis die Shortcakes eine goldene Farbe bekommen haben. Aus dem Ofen nehmen und auf einem Kuchengitter auskühlen lassen.
3. Die Erdbeeren waschen und trocknen, dann das Grün entfernen und halbieren. Die Erdbeeren mit dem Zucker und der Zitronenschale vermischen. Die Hälfte der Erdbeeren zusammen mit dem Zitronensaft und Wasser in einen kleinen Topf geben und dann bei mittlerer Hitze für etwa 10-15 Minuten weichkochen. Vom Herd nehmen und abkühlen lassen.
4. Die Sahne mit dem Puderzucker aufschlagen, dann die Vanillepaste zugeben und unterrühren. Die gekochten Erdbeeren mit den marinierten Erdbeeren vermischen. Die Shortcakes halbieren, etwas Erdbeerkompott darauf verteilen und etwas Sahne darauf geben.

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Here is a version of the recipe you can print easily.
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Strawberry Shortcake
- Prep Time: 40
- Cook Time: 30
- Total Time: 70
- Yield: 6 1x
Description
Delicious and easy bake: Strawberry shortcakes with whipped cream.
Ingredients
For the shortcakes
- 1 1/3 cups (170g) all-purpose flour
- 1 tbsp. baking powder
- 3 tbsp. fine polenta (Maisgrieß)
- 3 tbsp. sugar
- 1/4 tsp. salt
- 2 hard-boiled egg yolks
- 3 oz. (85g) cold butter
- 2/3 cup (160ml) heavy cream
- 2 tbsp. heavy cream
- 1–2 tbsp. sugar
For the strawberry filling
- 25 oz. (700g) strawberries
- 1/4 cup (50g) sugar
- 1 tsp. lemon zest
- 1 tbsp. lemon juice
- 1 tbsp. water
For the decoration
- 3/4 cup (180ml) heavy cream
- 2 tbsp. confectioners’ sugar
- 1/2 tsp. vanilla paste
Instructions
- Line a baking sheet with baking parchment and set aside. Mix the flour with baking powder, semolina, sugar and salt in a large bowl. Add the egg yolks and mash with a fork until mixed in well. Add the cold butter and cut with a pastry blender into pea-size pieces. Add the heavy cream and mix until the dough starts coming together – add some more heavy cream if the dough is too dry. Divide the dough into 6 equal pieces, place on a wooden board lined with some parchment paper and place in the fridge for about 30 minutes.
- Preheat the oven to 350°F (175°C). Place the dough balls on the prepared baking sheet with enough space in between, brush them with heavy cream and sprinkle with the sugar. Bake for 26-30 minutes until golden. Take out of the oven and let cool down on a wire rack.
- Wash and dry the strawberries, remove the green parts and cut in half. Mix with the sugar and lemon zest until well combined. Add half of the strawberries with the lemon juice and water to a saucepan, heat up and let simmer over medium heat until the strawberries get soft – takes about 10-15 minutes. Take off the heat and let cool down.
- Whip the heavy cream with the confectioners’ sugar until stiff peaks form. Add the vanilla paste and mix in. Mix the cooked strawberries with the marinated strawberries. To serve cut the shortcakes in half, add some strawberries on top and finish with some whipped cream.
Notes
- Enjoy baking!