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
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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.



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