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Thursday, 1 July 2010

アメリカ風イチゴショート/American shortcake with strawberries






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Strawberry season is here!  I love British strawberries :)))
I quite like the fact that the strawberries here are not too "modified" - not as much as they are in Japan.  OK, Japanese strawberries are almost like jewels - perfect shape, colour and size.  They are very sweet too.  It feels as if they are some work of art.  
However, I do adore the British ones, which taste more - natural.

It makes me smile to see strawberries like these in a same punnet..  (it's almost impossible in Japan!)

When strawberries are in season, I love baking this - American style shortcake.  I make it at least once every season - at least once.

It is completely different from the "short cake" we have in Japan, which is a light and soft sponge cake (and it's also totally different from British shortbread..).  
If scones can be described as "something between bread and biscuit", this shortcake is "something between biscuit and cake".  As the name suggests, it has a short texture.
You split it open while it's still warm, fill with sliced strawberries tossed in sugar, and pour some chilled, unsweetened cream.  It is a very simple summer-time treat, and yet it's delicious.

Melt-in-your-mouth shortcake with a flaky and light texture, filled with sweet and juicy strawberries, and the cool, rich flavour of cream...  It is a 'mariage' made in heaven!   I served with some raspberries too, but to go with cream, strawberries are the best.

I read somewhere that this was a recipe created in 19th century America, when people were still expanding the frontier.  Come to think of it, I don't think I have ever come across something like this in the UK..

Along with strawberries, we are beginning to see British blueberries, blackberries and gooseberries too.  I must make the most of the short berry season in the UK!

** I will add the shortcake recipe soon...**

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