|Published in 1843,
Miss Leslie’s Receipt Book
contained the first
known US recipe for
The shortcake is a British invention. It gets its name
In a stand mixer fitted with a paddle attachment, mix together the flour, 1/2 cup sugar, baking powder, and salt on low speed for 10-15 seconds or until combined. Scatter the butter over the top and beat on medium-low speed for about 30 seconds or until the butter is brown down the mixture get sort of mealy.
In a small bowl, whisk together 2 of the eggs and the cream until thoroughly mixed. On low speed, pour in the egg mixture all at once and beat for 10 to 15 seconds, or until the dough comes together.
Dump the dough out onto a floured work surface and press it out into a circle about 8 inches in diameter and 1 inch thick. Using a 3-inch biscuit cutter, cut out circles, rerolling scraps as necessary to get 8 circles total. Place them on an ungreased baking sheet several inches apart.
Bake for 35-40 minutes, or until light golden brown. Let cool on pan or on a wire rack until cool enough to handle, then transfer to a rack to cool until warm.
Meanwhile, stem the strawberries, and cut each berry lengthwise into four or five slices. In a medium bowl, toss the strawberries with the vinegar, lemon zest, and the 6 tablespoons of sugar and let macerate for about 30 minutes.
Split each shortcake in half horizontally. Set the bottom haves, cut sides up, on individual services plates. Divide the strawberries and their syrup evenly among the bottom halves, then top the strawberries with the whipped cream, again dividing evenly. Balance the top halves on the whipped cream and serve immediately.