Summer is right around the corner, with fresh berries juicy and ready to be picked! Serve up a great taste of the season with our talented Pastry Chef Tara Nieves’ twist on the traditional strawberry shortcake. Go out to your favorite U-Pick, then create this sweet treat to share with the sweetest people in your life!
- 4 oz Butter, unsalted, room temp
- 1 cup sugar, granulated
- 1/2 oz buttermilk
- 2 eggs
- 1 T vanilla extract
- 1.5 cup Flour, Cake
- 1/2 Tablespoon Salt, kosher
- 2 teaspoons Baking Powder
- 4 oz Sugar, Confectioner
- 16 oz Cream
Macerated Strawberries (Do the Night Before)
- 16.5 oz Strawberries, washed, sliced
- 2 cup Sugar, granulated
- 2 oz Vodka or Amaretto (OPTIONAL)
In a mixing bowl add the butter and sugar and mix with a whisk attachment and continue to mix until it has soft peaks. Then scrape the walls of the bowl and add the buttermilk, egg, extract and slowly mix in these ingredients. When all of these ingredients are combined sift in the flour, salt, and baking powder.
Once everything is mixed, have a preheated oven to 350 degrees. Take the mini bundt pans and spray them with cooking spray. Put batter into the molds ¾ of the way to the top and bake for 20-25 minutes. The cake is done when a toothpick comes out clean when stuck into the center of the cake. Remove from oven and let cool while making the whipped cream.
In a bowl add the sugar and the cream. Whisk on medium-high speed until the cream and sugar start to get thicker and resemble whipped cream. Put in piping bag with your favorite tip, or leave in a bowl to spoon on over cake.
In a bowl add the sliced strawberries and put the sugar on top of them. Put plastic wrap over the strawberries and let the natural juices seep out and create a strawberry juice to spoon over the bundt cake. If you want to give it another flavor you can pour in some Amaretto to give the glaze a nutty flavor.