1800 to 1869 Cake #8

Strawberry Shortcake

Wild strawberries grew all over the eastern United States and have been used for syrups and jellies and eventually incorporated into cakes. A recipe for strawberry shortcake can be found in a cookbook, written by Malinda Russell, in 1866. Very similar recipes for shortcakes without fruit added, known as biscuits, can be found in cookbooks from as far back as 1770.

The shortcake got its name because it took a short amount of time to bake and because the butter or lard in the recipe made the dough short, or what we call flaky. A ladies magazine in 1835 warned people of its unhealthiness and even went so far as to say they should be banned from your table. Thirty five years later, another magazine declared the strawberry shortcake "an American Institution."

These were easy to make and they were delicious! I made them for a gathering at my house and they were gobbled up. I am sure everyone reading this has had this scrumptious dessert before, as said above, it is an "American Institution."