Skip to content, or skip to search.

Skip to content, or skip to search.

Home > Restaurants > Recipes > Strawberry Shortcake

Strawberry Shortcake

Provided by: Chef Vera Tong
Served at: Dovetail

  • Type of Dish: Desserts: All, Desserts: Cakes/Cupcakes
  • Servings: 6
  • Cuisine: American
  • Special Requests: Kid-Friendly
  • Reader Rating: Write a Review

Email  Print Recipe  Rate & Review

Share this listing

Ingredients

SHORTCAKE
cup almond flour
3 whole eggs
4 egg yolks
1 cup egg whites (use the 4 leftover whites)
1 pinch cream of tartar
cup sugar
cup all-purpose flour

SOAKING SYRUP
cup water
cup sugar
Combine sugar and water in a small pan and bring to a boil, stirring to dissolve completely.

STRAWBERRY GELÉE
3 cups fresh strawberries, puréed in a blender or food processor
cup plus 2 tbs. sugar
5 sheets gelatin (available at New York Cake & Baking Supplies)
Combine purée and sugar. To bloom the gelatin, melt gently in water in a microwave. Add to purée.
Freeze the mixture in an 8-by-12-inch rectangular pan lined with plastic wrap.

VANILLA BAVARIAN CREAM
1 cup heavy cream
1 cup milk
Half of a vanilla bean, scraped
3 tbs. sugar
4 egg yolks
5 sheets gelatin, bloomed in water according to instructions on packaging
1 cups heavy cream, whipped to soft peaks

Instructions

For Shortcake: In a stand mixer with whip attachment, combine almond flour, flour, eggs, and yolks, and whip until light and fluffy. Transfer mixture to a large bowl and clean mixer. Whip egg whites at medium speed and add 1 tablespoon of sugar when whites are frothy. Add 1 tablespoon every two minutes. Fold meringue into almond mixture in thirds. Spread on a parchment-lined greased 8-by-12-inch pan and bake at 350 for 5 minutes or until golden brown. Let cool.

For Vanilla Bavarian Cream: Bring heavy cream, milk, and vanilla bean to a boil. In a bowl, whisk sugar and yolks. Pour 1/3 of the hot milk mixture into egg mixture and whisk until combined. Add egg mixture into remaining hot milk and cook on medium, whisking constantly until mixture reaches 185 degrees. Put mixture through a strainer into a clean bowl and add bloomed gelatin. Refrigerate. When cool, fold in whipped cream in thirds.

To Assemble: In a parchment-lined 8-by-12-inch pan, place cake layer on bottom. Soak with sugar syrup, and spread evenly with half of the Bavarian cream. Add the gelée layer. Spread the rest of Bavarian cream and freeze until firm. Slice into 6 portions. Serve with fresh strawberries.

(Published 2009)
Advertising

Best of New York Food

best foodEating

Foie gras, fish tongue, and uni.

Newsletters

Advertising