Strawberry Shortcake

Recipe courtesy of Yardbird Southern Table & Bar
Show: Unique Eats Episode: Old School
TOTAL TIME: 2 hr 5 min
Prep: 45 min
Inactive Prep: 1 hr
Cook: 20 min
YIELD: 12 cakes
LEVEL: Intermediate


  • 3/4 teaspoon salt
  • 12 ounces milk
  • 1 1/2 teaspoons vanilla extract
  • 8 cups strawberries, quartered
  • 1/2 cup sugar
  • 1/2 cup fresh basil leaves
  • Ice water
  • 1 cup simple syrup
  • 1 tablespoon corn syrup
recipe tools


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.

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.

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.

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.

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.

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.



what's hot

Sugar Showdown

Get Cooking Channel on your TV.