Chef's Quick Tip: Strawberry shortcake
This week, Chef Joshua Smith from All Town Fresh shows Tina Redwine how to make strawberry shortcake.
2 Each Genoise Sheet Cake, 1” Thick
1 Cup Local Heavy Cream (Talk about Arethusa)
2 Tbls Powdered Sugar
1 # Strawberries
1 Tbls Granulated Cane Sugar
1. Whip Heavy Cream in a bowl until soft peaks begin to form. Add Powdered Sugar until Medium Peaks are formed. Reserve to the side.
2. Cut Strawberries into 1/4 or half depending on size and add to a bowl with granulated sugar and a ¼ tsp of kosher salt. Mix and allow Strawberries to macerate for 5 minutes.
3. Place Strawberries on top of Genoise, then add a layer of whipped cream. Place sheet on top of genoise on top and add whipped Cream. Garnish with leftover berries