Tomorow is Father’s Day and I wanted to wish both David and his dad a Happy Father’s Day and to let them know how much Charlie and I love and appreciate them. Since today is June 14th which is National Strawberry Shortcake Day #StrawberryShortcakeDay I was thinking when I go grocery shopping this evening to pick up a Strawberry Shortcake for both of them.
David Jr Charlie’s day and David Sr. Charlie’s grandpa will be able to celebrate both Father’s Day as well as National Strawberry Cake Day. Would you like to join us for our celebration because the more people we have to celebrate with the more fun its going to be. Just so you know Charlie and I will be passing on Strawbery Shortcake. I think we will get a piece of candy for us.
Strawberry Shortcake is a delicious pile of red, ripe and juicy Strawberries on a base of spongy Angel Food Cake with a bit of Whipped Cream on top? Come and joins today for National Strawberry Shortcake Day which is here to show appreciation for this fun dessert creation in all of its Summer glory.
Strawberry Shortcake has a delicious history that dates back to the mid-1850s. One of the first recipes for Strawberry Cake was published in Miss Leslie’s Ladies New Recipe Book. Though the recipes may have morphed a bit over time, the concept of piling Strawberries onto a Biscuit or Shortcake and then topping it with Cream will likely never go out of style.
Strawberry Shortcake is such an iconic American dessert that Strawberry Shortcake was the inspiration for a beloved character. Created in 1979, Strawberry Shortcake has taken many shapes and iterations, from animated cartoons to dolls to decorated lunchboxes and so much more. With her gang of friends who also have dessert names, including Lemon Meringue and Blueberry Muffin, this stylish little character is a walking testimony for how amazing Strawberry Shortcake really is!
Depending on the growing climate, Strawberries may be in season from somewhere between May and July. Although Strawberries can be found all Winter long in these modern times, Strawberry Shortcake is made with fresh-picked Strawberries at the height of their season will certainly be the best! The celebration of National Strawberry Shortcake Day is situated in the middle of June, to take advantage of the time when Strawberries are at their finest!
How to Celebrate National Strawberry Shortcake Day
Obviously, the most important factor in celebrating National Strawberry Shortcake Day is to find a plate of Strawberry Shortcake and dig in! Whether the dessert comes from a restaurant or it is made at home, Strawberry Shortcake a delicious treat to enjoy. Some restaurants may even be offering a special deal on Strawberry Shortcake today.
Preparing Strawberry Shortcake at home actually isn’t very difficult. Shortcake can easily be made at home using a recipe for some quick Bread Biscuits. Or, even easier, a Pound Cake or small Vanilla Cakes from the bakery and pile Strawberries on top. Don’t forget to add Whipped Cream to the top.
Summer is the perfect time for festivals and fun and smaller towns in the United States are often known for their unique and interesting festivals that bring together food and activities to create a load of fun. There is at least two different Strawberry Shortcake Festivals in the US, including one in Wainscott, New York or another in Bloomington, Indiana. Both festivals take place in early to mid-June. Make plans to attend one of these delightful festivals as a celebration of National Strawberry Shortcake Day!
Recipe for Strawberry Shortcake Day
Prep Time: 30 mins Cook Time: 20 mins Additional Time: 10 mins Total Time: 1 hour
Servings: 8 Yield: 1 (8-inch) round cake
Ingredients
- 6 cups fresh strawberries
- ⅓ cup white sugar
- 2 ¼ cups all-purpose flour
- ¼ cup white sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup butter cold unsalted butter, cut into ½-inch pieces
- 1 large egg, lightly beaten
- ¾ cup half-and-half
- 2 teaspoons vanilla extract, divided
- 1 ½ cups whipped heavy cream
- ¼ cup powdered sugar
Directions
- Gather the ingredients.
- Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch cake pan with butter and lightly dust with flour.
- Slice the strawberries and toss them with 1/3 cup of white sugar. Set aside.
- Combine flour, 1/4 cup of white sugar, baking powder, and salt in a medium bowl; cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Make a well in the center of mixture; add beaten egg, half-and-half, and 1 teaspoon vanilla. Stir mixture until just combined and no dry spots remain, being careful not to overmix.
- Spoon batter evenly into prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the cake comes out clean and top is golden brown, about 18 minutes. Let cool partially in cake pan, about 10 minutes. Flip cake onto a clean work surface.
- Meanwhile, beat heavy cream, powdered sugar, and remaining 1 teaspoon vanilla with an electric mixer on medium-high speed until soft peaks form, about 3 minutes. Set aside.
- Cut partially cooled cake in half horizontally, making 2 layers; set top layer aside. Drain reserved strawberries in a colander placed over a small bowl, reserving any juice. Brush strawberry juice evenly over top of bottom cake layer. Evenly arrange ½ of the drained strawberries over bottom layer of cake.
- Spread ½ of whipped cream evenly over strawberries; place top cake layer over whipped cream. Top with remaining strawberries and whipped cream.
Thank you,
Glenda, Charlie and David Cates
