How to make Strawberry Shortcakes: Preparation Details

• Prep Time: 30 Minutes
• Cooking time: 20 mins
• Total Time: 50 Minutes
• Difficulty: Novice
• Serves: 12 squares
• Cuisine: American

Strawberry Shortcake is neither a cake nor a cookie. It’s not a biscuit either. It’s a magic that explodes on your tongue putting together the softness of cakes, brittleness of biscuits and crumbliness of cookies- with layers of strawberry extracts tucked in. 

Shortcake, at its origin in the UK, was nothing more than a shortbread biscuit. That’s natural of the Brits, they don’t have the reputation to experiment with taste. Shortcake changed when it landed in much more enterprising America and became what it is today. 

The general practice in the bakeries is to use Strawberry Jello Powder instead of the raw Strawberry reserve to make the layers of the jellylike mixture. That doesn’t make the shortcakes taste bad, but infuses a synthetic note to the taste. And also, do you really feed synthetic food to your kids? We will use raw strawberry reserves to make the Jelly– you can buy it at your nearest supermarket. 

Strawberry Shortcake Ingredients:

• Strawberry reserve, 100 ml 
• Milk, Full cream, 1.5 cups 
• Whipped cream, 1 cup
• Square digestive crackers (In USA, more conveniently, Graham Crackers), 1 pack
• Diced strawberries, 2 cups
• Sugar, 1/4 cups

Strawberry Shortcake: How to prepare

• Take the instant strawberry reserve with 1 ½  cup of milk and whisk them together to get a smooth consistency. Set the mixture (or do we call it a pudding?) aside after folding in some whipped cream to the jellylike mixture.
• Arrange the digestive crackers ideally at the bottom of a baking dish (preferably an 8x8 one). Scoop a handful of the mixture and layer it on top of the crackers. 
• Repeat the previous step by adding another layer of digestive crackers and spread the mixture on top of it. Adjust the crackers in a way to hold the mixture layers on top. 
• Finish the layering of crackers and place them in a refrigerator to freeze.
• Meanwhile, take diced strawberries, sugar, water and boil them in a saucepan on high flame till the water starts boiling. Later, make sure to lower the flame and simmer for 5-7 minutes until a thick, sticky mixture is formed. 
• Get the chilled shortcake base from the fridge and spread the thick strawberry mixture on top of them. Refrigerate the whole thing again.
• Retrieve the cold shortcake and cut it into several pieces of your like
• Garnish it with the rest of the whipped cream and sliced strawberries. 

And there you have it, your Strawberry Shortcake!