Strawberry shortcake is a classic for good reason. But that doesn’t mean it can’t be improved. To modernize this spring favourite, I indulged my natural desire to go big or go home. The result is an enlarged-to-the-umpteenth-degree dessert fit for a crowd.
Unlike traditional shortcakes that are individually portioned, this version stacks the cake into layers to up the drama factor. The vibe shifts from small and finicky to playful and party-ready. Show up to a summer picnic with a giant shortcake, and you’re guaranteed to make new friends.
If you’re worried that a taller shortcake will end up with overbaked sides and a doughy interior, don’t fret: This recipe has a few tricks up its sleeve to ensure an even bake.
Also key: Freeze the shortcake batter for 40–60 minutes before baking. This sorta-freezes the exterior of the dough, getting ahead of the fact that the outside will cook faster than the inside. Frozen dough means a longer cook time, so the edges and centre should arrive at browned yet moist perfection at the same time.
A brush of egg wash and shower of coarse sugar (I’m partial to clear sanding sugar but raw sugar works just fine) tans the exterior and gives it a welcome sparkle and crunch. The resulting shortcake is crusty on top and tender and buttery throughout.
Like a little shortcake, this slab gets topped with pompadour-esque peaks of fluffy whipped cream, made with vanilla extract and cream cheese. The latter ingredient not only gives the cream a tangy flavour (a natural pairing for those ripe summer berries), it also stabilizes the cream to ensure it stays plush and lofty for hours.
While this detail might seem like a subtle upgrade, the extra staying power allows the assembled shortcake to sit around without losing its charm. You can leave it on a picnic table and walk away without worrying that the juicy berries and whipped cream will slide off. But then again, why would you ever walk away from a shortcake this beautiful?
Get the full recipe via Bon Appetit.
