Refined Strawberry Shortcake

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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

has video

WHY THIS RECIPE WORKS

For our Refined Strawberry Shortcake, we used a genoise sponge cake, whose structure is dependent on egg proteins versus the weaker gluten proteins of a butter cake, making it better able to absorb the berries’ juice without breaking down. ...

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