Refined Strawberry Shortcake | America's Test Kitchen

Name: Refined Strawberry Shortcake | America's Test Kitchen
Ingredients: 2 pounds (907 grams) strawberries , hulled and sliced vertically 1/4 inch thick (6 cups); 1/4 cup (1 3/4 ounces/50 grams) granulated sugar; 2 teaspoons lemon juice; Pinch salt; 1/2 teaspoon cornstarch; 4 tablespoons unsalted butter , melted and cooled slightly; 1 teaspoon vanilla extract; 1/2 teaspoon grated lemon zest; 1 1/4 cups (5 ounces/142 grams) cake flour; 1/4 teaspoon salt; 5 large eggs; 3/4 cup (5 1/4 ounces/149 grams) granulated sugar; 1 cup heavy cream; 1/3 cup crème fraîche; 3 tablespoons confectioners' sugar , plus extra for dusting

www.americastestkitchen.com

Loads of fresh berries were a given. But for a refined version of this classic dessert, the key was engineering a cake that could take the juice—and hold on to the berries.

Keywords

Desserts or Baked Goods
Fruit
Easter
Fruit Desserts
Cakes

View Original

Share this recipe:

Ingredients

2 pounds (907 grams) strawberries , hulled and sliced vertically 1/4 inch thick (6 cups)
1/4 cup (1 3/4 ounces/50 grams) granulated sugar
2 teaspoons lemon juice
Pinch salt
1/2 teaspoon cornstarch
4 tablespoons unsalted butter , melted and cooled slightly
1 teaspoon vanilla extract
1/2 teaspoon grated lemon zest
1 1/4 cups (5 ounces/142 grams) cake flour
1/4 teaspoon salt
5 large eggs
3/4 cup (5 1/4 ounces/149 grams) granulated sugar
1 cup heavy cream
1/3 cup crème fraîche
3 tablespoons confectioners' sugar , plus extra for dusting