Strawberry Shortcake Recipe - Members Only Access

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This dessert is a classic for a reason! You can make each component from scratch, like we do at my restaurant, or mix and match with store-bought options. It’s up to you to make this as


simple or fancy as you’d like!


Members only


 


Makes 6 to 8 servings


Prep time: 40 minutes


Cook time: 45 minutes

Ingredients16 ounces strawberries, tops removed and quartered (about 2 cups)¼ cup sugar1 vanilla bean, split (or ½ teaspoon vanilla extract)1 tablespoon Grand


Marnier (optional)


For the whipped cream:

2 cups heavy whipping cream, very cold⅓ cup sugar1 teaspoon vanilla extract1 tablespoon Grand Marnier (optional)


For the cake:

1 ¾ cups sugar1 ¼ cups cake flour (sold in the baking aisle near the all-purpose flour)¼ teaspoon salt12 egg whites, room temperature1 ½ teaspoons cream of tartar1 teaspoon


vanilla extract1 tablespoon Grand Marnier (optional)


 

Directions


Place the strawberries in a large mixing bowl and sprinkle with the sugar. Scrape the seeds from the vanilla bean into the bowl (or add the vanilla extract), and pour in the Grand Marnier


(if using). Stir gently to coat the berries in sugar. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, and up to 8 hours.


For the whipped cream, pour the heavy whipping cream into a large mixing bowl. Beat with a hand mixer on medium-high speed until the cream holds medium peaks, about 3 to 4 minutes. Add the


sugar, vanilla and Grand Marnier (if using). Continue beating just until the cream holds stiff peaks, about 1 to 2 minutes more.


Cover the bowl with plastic wrap and refrigerate until ready to use.