Strawberry Shortcake
Layers of shortcake, fresh strawberries, and tangy crème fraîche– a dessert that’s simply timeless
• 1 cup La Bonne Vie Crème Fraîche, chilled
• 1½ lb Strawberries, stems removed
• 9 in Sponge Cake
Ingredients:
• ½ cup Granulated Sugar
• 1 cup Heavy Cream, chilled
• Pinch of kosher salt
Fill a small saucepan with about 1 inch of water and set it over medium heat until steaming.
Chop ¼ of the strawberries and combine them in a medium bowl with the sugar. Cover the bowl tightly and place it over the saucepan, ensuring the water remains just below a simmer. Let the strawberries sit for 35–45 minutes, swirling occasionally to dissolve the sugar. Remove the bowl from the heat, uncover, and strain the mixture through a fine-mesh strainer to extract the syrup.
In a separate bowl, combine the heavy cream, La Bonne Vie Crème Fraîche, and salt. Whisk vigorously or beat with a hand mixer on medium-high speed until thick and light. Chill the whipped cream while you prepare the rest. Thinly slice the remaining strawberries lengthwise.
Invert the sponge cake onto a flat serving plate or cake stand. Slice it horizontally into two even layers and set the top layer aside.
Use a pastry brush to lightly soak the bottom layer of the cake with several tablespoons of the strawberry syrup, ensuring the surface is evenly coated. Spread half of the chilled whipped cream over the soaked layer, all the way to the edges. Arrange half of the sliced strawberries on top of the cream, then gently place the second cake layer on top.
Lightly soak the top layer of the cake with more strawberry syrup, reserving any leftover syrup for serving. Spread the remaining whipped cream evenly over the top layer, and pile the remaining sliced strawberries on top.
Slice the cake and serve with a drizzle of the reserved strawberry syrup. Enjoy this delightful dessert!
(Serves 8-10)