Strawberry Shortcake
Serves: 6
Leola Gaylord
1 January 1970
Based on User reviews:
49
Spice
46
Sweetness
52
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
230 g
Unsalted Butter1 cup
Sugar3.5 cups
All-Purpose Flour3.5 tsps
Baking Powder3 tsp
Salt340 g
Milk1.5 tsps
Vanilla Extract8 cups
Strawberry (quartered)2 cups
Heavy Cream1 cup
Mascarpone Cheese1 cup
Basil Leaves (fresh)1 cup
Simple Syrup1 tbsp
Corn SyrupDirections:
1
For the cake: Preheat the oven to 350 degrees F
2
Cream the butter and sugar together until fluffy
3
Add the yolks in two additions, scraping well with a rubber spatula after each
4
Sift together the flour, baking powder and salt in a separate bowl
5
Mix in the dry ingredients in 3 additions, alternating with 2 additions of the milk and vanilla, waiting until everything is incorporated before each and scraping down the bowl
6
Scrape the batter onto a jelly-roll pan lined with parchment paper
7
Spread with a spatula until very even
8
Bake for 17 to 18 minutes
9
When it has cooled to room temperature, refrigerate until cold
10
For the cream: Meanwhile, whip together the cream, mascarpone and sugar until it reaches the consistency of sour cream
11
Do not over-whip; it will thicken up as it sits
12
For the basil syrup: Blanch the basil in boiling water for 15 seconds, then immediately shock in ice water
13
Puree the leaves in a blender with the simple syrup and corn syrup until very smooth
14
Strain if necessary
15
For assembly: Cut the cake into desired size, such as 3- to 4-inch circles or squares
16
Carefully slice in half horizontally
17
Put bottom halves on a plate, add basil syrup, a layer of strawberries, a scoop of mascarpone cream, more strawberries, basil syrup and top with the remaining cake halves