Strawberry Shortcake Instructions for making strawberry shortcake with recipe and tips. A delightful addition to any meal. Strawberries are common all over the world and, in fact, the Native Americans crushed strawberries into a mortar, mixed them with meal and made strawberry bread. After trying this bread, colonists developed their own version, and Strawberry Shortcake was born.The flavor of strawberries is influenced by growing conditions, the stage of ripeness when harvested, and the variety. Look for a deep ruby color or even darker for the best tasting ones. Size is not a factor in determining the flavor of a berry. A fun fact: there are about 200 seeds on each strawberry.Traditionally, strawberry shortcake is made with a shortcake or biscuit but, instead of the usual biscuits, I am going to use premade puff pastry that you can find in most grocery stores in the freezer section. It is easy to use, consistent in quality. I must admit that I am taking a shortcut, but most restaurants and bakeries these days buy some of their basic components already made to offset the high labor involved in items like puff pastry, which takes two days to properly prepare.I am not going to make a heavy pastry cream to fill these treats but, instead, will use a white chocolate puff pastry, cocoa whipped cream and fresh strawberries that have been tossed in reduced balsamic vinegar.

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