Refined Strawberry Shortcake
Plenty of juicy, sweet berries and whipped cream are a must for strawberry shortcake, but what about the shortcake itself? Some versions opt for biscuits, others for cake. In this class, you’ll learn how to make a light, fluffy genoise sponge cake, perfectly suited to soaking up the berry juice. This recipe features two pounds of fresh strawberries and a flavorful cake that doesn’t fall apart when soaked with the juice. Together, they make a cake that’s elegant and refined. The sponge cake’s structure is dependent on egg proteins versus the weaker gluten proteins of a butter cake, making it better able to absorb the berries’ juice without breaking down. To balance the sweetness, we add lemon zest to the cake’s batter and lemon juice to the berries. Follow our recipe and you’ll end up with a cake that looks elegant and slices easily, and slices that contain the perfect bite of fresh strawberries, light-as-air cake, and tangy whipped cream.
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