Not much effort is needed for this pretty (and delicious) dessert.
Strawberry shortcake for a crowd just got easier!
Skip the individual servings, and make this Strawberry Shortcake Sheet Cake.
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Instead of time-consuming techniques, youll use a few really easy tricks to make the best strawberry shortcake cake.
A sprinkling of crunchy sugar on top of the cake gives it a bit of sparkly crunch.
You will love it!
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The batter is thick enough to scoop, rather than pour.
Youll need a soft wheat, self-rising flour like White Lily for the meltingly tender texture you crave.
Its a rich cream thats been fermented just enough to make it spreadably thick and a little tart.
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The best substitute for mascarpone is creme fraiche, although creme fraiche is a little tangier.
This cake is best served that day it is made.
Do let the cake cool completely before topping, so the mascarpone cream will stay cold and fluffy.
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Can you make this cake in advance?
Tightly cover the cake and leave at room temperature, and refrigerate the berries and cream in covered containers.
Strawberry season is fleeting, and this delectable cake is too.
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Then watch it disappear!
Hull and chop strawberries from remaining 1 pound berries to measure 1 cup; set aside.
(Reserve remaining whole berries for another use.)
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Make shortcake batter:
Preheat oven to 400F.
Coat a 13- x 9-inch rimmed baking sheet with cooking spray.
Cut cold butter cubes into flour mixture until butter pieces are evenly coated and pea size.
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Gently fold in reserved chopped strawberries.
Brush dough mounds evenly with melted butter, and sprinkle with sanding sugar.
Bake in preheated oven until golden brown, 28 to 32 minutes.
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Transfer baking sheet with shortcake to a wire rack, and cool 10 minutes.
Transfer shortcake to wire rack; cool completely, about 1 hour.
Gently fold whipped cream into mascarpone mixture until just combined.
Credit:Morgan Hunt Glaze, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless
Finish and serve:
Spread whipped cream-mascarpone mixture over top of cooled shortcake, leaving edges exposed.
Top with strawberry mixture and any accumulated juices.
Slice evenly into 12 pieces, and serve immediately.
Credit:Morgan Hunt Glaze, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless
Credit:Morgan Hunt Glaze, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless
Credit:Morgan Hunt Glaze, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless
