Jar of Strawberry Heaven

Strawberry shortcake is a favorite summery treat, and this one can be prepared dairy or pareve

2 min read May 10, 2017

Food preparation and styling by Chanie Nayman | Photos by Lisa Monahan

I have yet to meet a person who doesn’t love strawberry shortcake! Here is a fun way to serve this summery treat. Use the basil for a gourmet twist. This can easily be made dairy or pareve making it the perfect Shavuos dessert option. I like to use the short and wide jars as opposed to the taller narrower ones.

INGREDIENTS

SERVES 14–16

Sponge Cake

6 eggs
1¾ cups sugar
zest of 1 lemon
1 Tbsp freshly squeezed lemon juice
2 Tbsp orange juice
6 Tbsp oil
6 Tbsp water
2 cups flour
2 tsp baking powder

Strawberry Cream

2 8-oz (226-g) containers pareve whipping cream or 1 cup heavy cream
1 lb (450 g) frozen strawberries thawed
1 tsp vanilla extract
½ cup confectioners’ sugar
1 tsp freshly squeezed lemon juice

Strawberry Layer

one pint (226 g) strawberries stems removed and cut into slices
3 leaves of basil washed and chiffonade (cut into very thin slices)
2 tsp freshly squeezed lemon juice
3 Tbsp sugar

PREPARATION

Preheat oven to 350°F (180°C).

Line 2 9×13-inch pans or one large roasting pan with parchment paper beat eggs on high speed for 10 minutes adding the sugar in slow intervals.

Add the remaining ingredients and beat for just a few more seconds just until incorporated. Pour into lined pans and bake for 45–50 minutes or until the top springs back and a toothpick inserted comes out clean. Let cool.