Refined Strawberry Shortcake

Name: Refined Strawberry Shortcake
Yield: Serves 8
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

Desserts or Baked Goods
Fruit
Fruit Desserts
Cakes
Easter

By Lan Lam ･ Appears in Cook's Illustrated May/June 2016

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.

SERVES 8

TIME 1½ hours, plus 1½ hours resting and 2 hours cooling

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