Sunshine, warm breezes and strawberry season — summer is here! And what better way to celebrate the season than with a classic dessert reborn? Today, we’re diving into the world of strawberry masa shortcake, a delightful twist on the traditional favorite. Some of you may already know this, but strawberries aren’t really berries; they’re actually swollen receptacles. Each of the “seeds embedded in the surface of the juicy receptacle is an individual dry fruit called an achene.
Regardless, this receptacle is a perfectly plump and delicious snack for all to enjoy and even better when sauced over a fluffy shortcake. Shortcake has a long European tradition. The earliest printed recipe of this was in 1588, but instead of a delectable fluffy pastry, it was an unleavened cookie (or an English biscuit).
It wasn’t until the mid-1800s, after we crossed the Atlantic, that we found “strawberry cake” mentioned in a recipe book. Similar to the English recipe before, it featured an unleavened cookie, layered with fresh strawberries and a sugar icing. Finally, baking soda and baking powder were introduced, allowing Americans to make the leavened biscuit style shortcake we know and love today.
Now, there are countless takes on this classic duo, but the core elements remain the same: a flat, complementary pastry, a luscious strawberry topping and a generous dollop of cream. Our strawberry masa shortcake stays true to these principles, but with a delightful Southern twist: We’r.