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The Sweet History of Strawberry Shortcake
One of America’s classic desserts evolved over time into a summer treat
Is there a more refreshing and delicious summer dessert than fresh strawberry shortcake? The delightful fresh berry and biscuit treat has become an American staple, particularly during the summer months when strawberry harvesting is at its peak. Exploring where this dish came from shows that in the grand scheme of food history, it’s still relatively young but rapidly gained in popularity because it’s so irresistible.
Originally seen as a medicinal plant, strawberries were first mentioned in literature in ancient Roman times. In particular, it was believed to be beneficial to those suffering with depression, fevers, kidney stones and blood diseases. They grew to popularity in Europe, especially in France, where King Charles V reputedly had in excess of 1,200 strawberry plants in his royal garden. As they grew in popularity, its consumption evolved from homeopathic to pleasure. Naturally, many varieties have sprung from the plants that used to grow wild and have now been harnessed as a huge domesticated crop around the world. By 2017, the berry pulled in approximately $3.5 billion, 82% of which was for the fresh fruit alone.
As strawberries grew in popularity, so did the number of ways people found to enjoy them. Strawberry shortcake is generally a cake or biscuit topped with the bright red fresh berries and whipped cream or creme fraiche. The first documented strawberry shortcake recipe appeared in a 1588 British cookbook. Shortly thereafter, the dessert came to the mainstream when William Shakesepeare named one of his characters in The Merry Wives of Windsor, Alice Shortcake.
Native Americans were fond of strawberries and mixed crushed berries with a cornmeal/masa mix and bake into a strawberry bread. When colonists arrived and sampled this delicacy, this may have helped the development of what became the modern shortcake.
The first instance of strawberry shortcake, or something very similar, appearing in American cooking literature was a recipe called strawberry cake that was included in the 1847 Miss Leslie’s Ladies New Receipt Book. These early versions in the United States were made with a heavy pastry, not unlike a pie crust…
