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American Strawberry Shortcake
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Ask for shortcake in England and you'll most likely be offered a triangle or two of the short, rich biscuit our Scottish cousins call shortbread. Take a trip over the Atlantic, however, and you'll get a scone-like creation, usually supporting a mountain of whipped cream and strawberries. It's a classic American dessert, said to date back to the time the colonists adapted a recipe for strawberry bread from the American Indians. My version also has an innovation: a small sprinkling of chopped rosemary added to the scone base, which gives a delicious flavour contrast to the strawberries.
This recipe was first published in June 2005.