Recipes : Strawberry Shortcake : Food Network

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Strawberry Shortcake
2007, Robert Irvine, All rights reserved.

Directions
Vanilla cream:

Ingredients
1/2 cup milk
1/2 cup heavy cream
1 vanilla bean, or vanilla extract, to taste (approximately 3 tablespoons)
1/4 cup sugar
4 egg yolks

Directions
Sponge cake:

Ingredients
6 eggs, separated
1/2 cup plus 4 teaspoons sugar
1 teaspoon vanilla extract
1 1/8 cups cake flour, sifted
1/4 teaspoon cream of tartar
1 cup cold brewed tea

Directions
Strawberries and whipped cream topping:

Ingredients
3 pints strawberries, cleaned

1/4 cup sugar
1/2 pint heavy cream
6 sprigs mint, for garnish

Directions
For the Vanilla Cream:
Pour the milk and heavy cream into a heavy bottomed saucepot and scrape the seeds
from the vanilla bean into the pot (or add vanilla extract). *Cook's Note: If
using a vanilla bean, put the vanilla pod in the pot as well. Add half the sugar
and bring to a simmer. In a small bowl whisk together the egg yolks and the rest
of the sugar. Temper it by adding a small amount of the heated milk mixture to the
bowl, whisking constantly. Pour the egg mixture into the pot of milk, stirring
constantly. Do not boil or cook the egg mixture, otherwise you will have scrambled
eggs! The mixture should begin to thicken so that coats the back of a spoon.

Remove from heat and allow to cool. Remove vanilla pod and discard, and
refrigerate until chilled.

For the Sponge Cake:
Preheat oven to 325 degrees F. Grease and lay parchment paper over the bottom of a
jelly roll size baking pan (17 1/2 inches by 11 1/2 inches by 1-inch deep). With
an electric beater, beat together the egg yolks, just 1/4 cup of the sugar
(reserving the rest), and vanilla until the mixture becomes a pale yellow and
thickens. Sift cake flour over the egg yolk mixture and set aside briefly. Wash
and dry the beaters.

In a separate metal bowl, beat the egg whites and cream of tartar together and
gradually beat in the balance of the sugar until stiff peaks form. To the egg
yolk/flour bowl, fold in 1/3 of the beaten egg whites until just barely combined.

Repeat two more times with each of the remaining 2/3 of the beaten egg whites.

Spread into jelly roll pan and bake in oven for about 15 minutes or until the
surface is golden brown and springs back when touched. Let cake cool in pan for 10
minutes and loosen the edges with a spatula or butter knife. Then, invert cake
onto a similarly sized baking sheet without edges, by holding against the top
edges of the jelly roll pan and flipping it over. Peel off parchment paper and let
cool completely. Wash the jelly roll pan, to have ready for soaking the cake.

For the Strawberries and Whipped Topping:
Reserve 18 whole (but cleaned) berries. To begin the maceration process, slice the
rest of the berries into a bowl, mix in the sugar, and refrigerate.

Whip the heavy cream with an electric beater until stiff peaks form.

Cook's Note: Each individual serving will have two layers of cake. You can adjust
the serving size based on the way you slice the cake. If serving in martini
glasses (as was done on the episode), cut the cake into rectangles which are
approximately 3 inches square (a count of 4 across the width of the sheet cake and
6 along the length of the cake). This will yield 24 rectangles for 12 servings.
You can also make slightly larger servings if using a flat serving plate by
cutting into 12 rectangles which are about 4 inches square. Return the cake
squares to the jelly roll pan and pour the cold tea over them allowing to soak.
To assemble:

Directions
Use a spatula to transfer a slice of cake to each of
the serving glasses or plates. Spoon some of the macerated strawberries on top of

each cake round and top with vanilla cream. Cover with the second layer of sponge
cake, then more strawberries, then more vanilla cream, and top with a dollop of
whipped cream around which you will arrange 3 whole strawberries and a sprig of
fresh mint.