I recently moved from the north of Germany from Hamburg to the south to Munich and I am impatiently waiting for spring to finally start. It is the end of March almost and I found snowdrops and crocus flowering, not really spring yet if the heralds of spring are only blossoming. The daffodils still need more time. Just this fact made me realize that winters are definitely milder in Hamburg. The nights simply are not as cold and the change in temperature is not as drastic. I mean, I took the picture with the snowdrops you see below in mid-March. Don’t think that would be possible in Hamburg. But regardless if spring is here, we can invite spring to our plate, can’t we? At least I wanted to do that by preparing these simple and delicious strawberry shortcakes. I love the fact that it really doesn’t take a lot of time to make them. Served with whipped cream and some fresh strawberries, let’s have this beautiful dessert!
Shortcake originates from the UK and was already served in the Middle Ages. It is similar to shortbread as you also make crumbs from flour, sugar, and butter. But here you add buttermilk, not water or an egg, the buttermilk makes this shortcake nice and fluffy. Shortcake is a rather plain type of cake, not really sweet, but that’s when the fruit and the whipping cream come in, shortcake is the perfect companion to fresh strawberries and some sweetened whipping cream!
