Recipe courtesy of Yardbird Southern Table and Bar

Strawberry Shortcake

  • Level: Intermediate
  • Total: 1 hr 40 min (includes cooling times)
  • Active: 45 min
  • Yield: 12 cakes
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Ingredients

Cake:

8 ounces unsalted butter

2 cups sugar 

6 egg yolks 

3 1/2 cups all-purpose flour 

3 1/2 teaspoons baking powder 

3/4 teaspoon salt 

12 ounces milk 

1 1/2 teaspoons vanilla extract 

8 cups strawberries, quartered

Mascarpone Cream:

2 cups heavy cream

1 cup mascarpone cheese

1/2 cup sugar 

Basil Syrup:

1/2 cup fresh basil leaves

Ice water

1 cup simple syrup 

1 tablespoon corn syrup 

Directions

  1. For the cake: Preheat the oven to 350 degrees F. Cream the butter and sugar together until fluffy. Add the yolks in two additions, scraping well with a rubber spatula after each. Sift together the flour, baking powder and salt in a separate bowl. 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.
  2. Scrape the batter onto a jelly-roll pan lined with parchment paper. Spread with a spatula until very even. Bake for 17 to 18 minutes. When it has cooled to room temperature, refrigerate until cold.
  3. For the cream: Meanwhile, whip together the cream, mascarpone and sugar until it reaches the consistency of sour cream. Do not over-whip; it will thicken up as it sits.
  4. For the basil syrup: Blanch the basil in boiling water for 15 seconds, then immediately shock in ice water. Puree the leaves in a blender with the simple syrup and corn syrup until very smooth. Strain if necessary.
  5. For assembly: Cut the cake into desired size, such as 3- to 4-inch circles or squares. Carefully slice in half horizontally. 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.

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