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Dessert

Strawberry Short-cake

A layered cake made with flour, lard, baking powder, milk, and strawberry filling, topped with butter and served with cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Strawberry Short-cake

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the dough

  1. Preheat the oven to 400°F (200°C).

  2. Rub 5 ounces of lard and ¼ teaspoon salt into 1 quart of flour.

  3. Add 3 tablespoons of baking powder and enough milk to make a soft dough.

  4. Divide the dough into four parts.

Shape and bake

  1. Roll out one part and cover a straight-sided cake tin with it.

  2. Roll out another part and lay it on top of the first.

  3. Repeat with the remaining two parts using another baking tin.

  4. Bake until golden brown.

Assemble and serve

  1. While hot, lift the top part from each pan, butter the inner surfaces, and place a layer of mashed and sweetened strawberries (about 1 inch thick) between the two crusts.

  2. Serve immediately with cream.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Forms the main structure of the dough once mixed with liquid.
Lard
Rubbed into the flour to add tenderness and a crumbly, flaky texture.
Baking powder
Releases gas in the dough so the shortcake rises and becomes light.
Milk
Hydrates the flour so the dough holds together and bakes through.
Fresh strawberries
Add sweetness, moisture and acidity between the crusts.

The step that matters

Assemble while hot. Lifting the crusts while the shortcake is still hot lets them separate cleanly and absorb butter. Once cool, the crumb firms and tears more easily.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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