DESSERT OF THE MONTH
Season Opener Nothing says summer’s here as sweetly as an old-fashioned strawberry shortcake. PHOTOGRAPHY TANGO | FOOD STYLING NATALY SIMARD
INGREDIENTS SERVES 6
12 oz (340 g) sliced hulled fresh strawberries 3 tbsp granulated sugar 2 tbsp lemon juice 1 cup mascarpone cheese ½ cup whipping (35%) cream ¼ cup icing sugar 2 tsp vanilla 6 thick slices Pound Cake (see recipe below) or store-bought pound cake 1 tbsp melted butter Pound Cake 1¾ cups all-purpose flour, sifted 2 tsp baking powder ¼ tsp salt ¾ cup unsalted butter, softened ¾ cup granulated sugar 2 eggs, lightly beaten ⅔ cup 2% milk, divided 1 tsp vanilla
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STYLEATHOME.COM JUNE 2022
DIRECTIONS In bowl, gently mix strawberries, granulated sugar and lemon juice. Let sit at room temperature about 30 minutes. Meanwhile, in large bowl, using electric mixer on medium speed, beat mascarpone, cream, icing sugar and vanilla until creamy and light; set aside in refrigerator. Preheat barbecue to medium-high heat (about 375°F); grease grill. Lightly brush each side of cake slices (recipe below) with melted butter. Place on grill and cook until marked, turning halfway through grilling time, about 4 minutes. Transfer cake slices to dessert plates and dollop with reserved mascarpone cream mixture. Reserving juice, drain strawberries. Top cake slices with strawberries and drizzle with juice.
Pound Cake Preheat oven to 325°F. In bowl, whisk together flour, baking powder and salt. Set aside. In large bowl, using electric mixer on medium speed, beat butter with sugar until pale and creamy. Reduce speed to low; gradually beat in eggs. Beat in half the milk and half the reserved dry ingredients until smooth. Add vanilla and remaining milk and dry ingredients; beat until smooth. Pour batter into lightly greased 9-x-5-inch loaf pan and smooth top. Bake until cake tester inserted in centre comes out clean, about 1 hour. Place pan on rack and let cool for 5 minutes. Turn out onto rack; let cool completely. (Make ahead: can be stored at room temperature for up to 3 days or frozen for up to 1 month.) Makes about 16 slices.
